Koresh-e gormeh sabzi

Persian herb, bean & lamb stew

Overview

1. Ingredients Prep (including seasoning meat)

2. Pre-fry the herbs, this will extract oils and is crucial to the flavour (approx 20mins)

3. Sear\Brown the meat & fry onions

4. Combine ingredients & stew OR pressure cook

5. Finishing

Pressure Cooker & Thermomix Method

1. Prep

   1. Trim and cut meat into 5cm cubes, place in bowl with turmeric, Salt, Pepper stir to coat and set aside

   2. clean and trim herbs, dice the parsley. coriander, fenugreek (if using fresh) as fine as possible (food processor will work if available), as well as the spring onions (however the food processor will turn them into paste so probably avoid it here)

2. Pre-fry herbs

   1. Set thermomix to 20 minutes, Varoma, reverse, speed 1, add the parsley, coriander, spring onions and fenugreek and 4 tbsp of olive oil

   2. Leave the Measuring Cup out, we want these to dry out and produce a nice oil.

   3. Herbs are cooked when they are a very very dark green colour and have an almost ‘dry’ consistency and will release some green oil when pressed down - if not done after 20 minutes, keep cooking in 5-10 minute batches.

3. Sear & Brown Meat

   1. Add approx 4tbsp of canola oil to pressure cooker (or searing pot if using separate searing pot)

   2. Sear and brown the chunks of meat on highest temperature, removing to separate bowl as finished

   3. Drop temperature to medium and fry onions until golden

4. Make pressure cooker on

   1. Cut the heat and add Herb Mix to pressure cooker (plus Meat and Onions if not already included)

   2. If using dried kidney beans, add these to pressure cooker

   3. Stir in Limes and 500 ml of Water

   4. Pressure cook at Medium to High pressure for 60 minutes

5. Finishing

   1. If consistency is too watery, simmer uncooked to thicken;

   2. before serving mix through saffron (if using) and if using canned kidney beans stir these through too

   3. season with salt and pepper to taste

Main Ingredients

• 500g lamb shoulder or beef chuck (trimmed & cut to 5cm pieces)

• 450g Italian Parsley (Approx 3 bunches, stems cut, finely chopped)

• 150g Coriander (Approx 1 bunch, stems cut, finely chopped)

• 2 bunches spring onions (roots cut, finely chopped)

• 1 bunch fresh fenugreek (finely chopped; Substitute: 0.5tbsp dried fenugreek leaves)

• 1 large onion (chopped)

• 1 cup canned red kidney beans (or substitute 1/2 cup dried kidney beans if using pressure cooker)

• 500ml water

Spices

• 0.5tsp ground turmeric

• 1.5tsp salt

• 0.25tsp ground black pepper

• 4 Omani “Dried Persian” Limes (pierced with fork all over)

• Saffron if you want to get extra about finishing it.

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Serving

• Generally served with Rice (eg: Basmati or Tahdig Rice) & a yoghurt sauce (eg Raita, or Mast-o Khiar

Reference Recipes

Good Food Australia, Samin Nosrat

Mastering Persian Cooking

My Persian kitchen