KHORESHT-E GHORMEH SABZI
IRAN
Sabzi means “mixed herbs” in Iranian and this khoresht is made with an amazing number of different herbs, greens, and scallions—a mixture that people often buy ready-made in the bazaars in Iran, which they then have the seller chop in a special machine a little like a meat grinder but with a much wider rotating blade so as not to bruise the herbs. You can make this khoresht with fresh herbs, but if not available, you can use a packaged mix of dried sabzi available in Persian groceries. Obviously the dried mix will not be as vibrant as fresh sabzi, but it is more than acceptable. If you do use dried herbs, you will need 8 ounces (225 g), which is half the weight of the quantities of fresh sabzi I give below. I remember going into the courtyard of a refuge for the disabled in Isfahan and finding a group of women in black chadors chopping a huge mound of sabzi to freeze so they could use it in the winter months. It was an impressive sight, to say the least. Their grinder was quite different from those I had seen in the bazaars. Perhaps it was a cheaper version as it was giving them a lot of trouble, jamming with every batch, whereas the guys in the bazaars were operating theirs for client after client without any problem!
SERVES 4
2 tablespoons extra-virgin olive oil
FOR THE SABZI
1 ounce (30 g) fresh fenugreek leaves, finely chopped, or 2 tablespoons dried
¾ bunch flat-leaf parsley (5 ounces/150 g), most of the bottom stems discarded, finely chopped
½ bunch cilantro (3½ ounces/100 g), most of the bottom stems discarded, finely chopped
1 small bunch dill (1 ounce/30 g), most of the bottom stems discarded, finely chopped
FOR THE KHORESHT
1 tablespoon extra-virgin olive oil
4 bunches scallions or baby leeks (7 ounces/200 g total), white and green parts, thinly sliced
1 pound (450 g) boneless lamb meat from the shank meat, cut into medium chunks
⅔ cup (130 g) dried red kidney beans or black-eyed peas, soaked overnight in plenty of water with ½ teaspoon baking soda
2 tablespoons ground dried limes
4 pale dried limes, rinsed and pricked in several places with a sharp knife
Juice of 2 lemons, or to taste
Sea salt
Plain Iranian Rice, for serving
1. Heat the olive oil in a large skillet over medium heat. Add the sabzi and fry for about 30 seconds, stirring constantly, until the herbs begin to darken. Set aside.
2. To make the khoresht: Heat the olive oil in a large pot over medium-high heat. Add the scallions and cook, stirring regularly, until soft and lightly golden, 3 to 5 minutes. Add the lamb and sauté until browned.
3. Drain and rinse the beans. Add to the pot along with the fried sabzi, ground limes, and whole dried limes. Add water to barely cover. Reduce the heat to medium-low, cover, and simmer for 1 hour.
4. Stir in the lemon juice and salt to taste. Let simmer for another 15 minutes, or until the sauce is reduced and the meat and beans are tender. Taste and adjust the seasoning if necessary. Serve with rice.
Ali Farboud