Don’t tell her that I have given away her secret but here is my wife Minoo’s recipe for making Ghormeh-sabzi, a Persian Stew. (We sometimes serve this at the Bahá’í meetings we hold in our home).
(We usually get ours from the local Pakistani merchant- but if you live in an area with a large Iranian population, for example ‘Tehrangeles’ your local Iranian shop can supply) This should serve five or six people.
1 kilo of boneless stewing lamb or beef (lamb is best)
1 large onion-finely chopped
1 teaspoon turmeric
1.5 measures water
1/2 measure dried limes (or lime juice)
3/4 measure kidney beans (best to pre-cook them)
Salt (to taste)
Black pepper (to taste)
1/4 measure finely chopped ‘tareh’ (chives)
1/4 measure finely chopped ‘shanbelileh’ (fenugreek)
1/4 measure finely chopped coriander
1 measure finely chopped spring onions
1.5 measures finely chopped spinach
1/2 measure finely chopped parsley
Cut fat off the meat and chop into cubes. Fry the onions and meat over a medium heat in cooking oil until they turn golden-brown, adding the turmeric and salt and pepper (to taste). Put in the herbs and fry for a few more minutes stirring all the while. Turn down the heat. Add water, kidney beans and dried limes. Put on the lid and simmer gently until meat is tender (for about an hour to an hour and a half). Should be served with white rice.
Enjoy! (or as the Iranians say ‘Noosh-e-joon’)!