Without the fire of separation,
what will cook the raw one?
Khoresh Qormeh Sabzi
Iranian Lamb Stew with Fresh Herbs
Total second-day time: 2 hours
1-½ cups dried white or red beans
¼ cup olive oil (for meat)
2 lbs. boneless lamb, in small pieces
1 cup onion, halved and sliced lengthwise
2 tsp. pepper
1 tsp. turmeric
2 cups freshly squeezed lemon or lime juice, or a combination of the two
3 cups water
¼ cup olive oil (for herbs)
6 lbs. rinsed and finely chopped mxed fresh herbs: prsley, coriander, scallion tops, dill, celery leaves, or spinach
2 tsp. salt
The night before cooking, cover the beans with a quart of cold water and soak overnight. Drain the beans and set aside.
In a large pot, heat ¼ cup olive oil. Add the meat, onions, pepper and turmeric, and stir well. Add the beans, then pour in the lemon juice and water, bring to a boil, reduce the heat and simmer for 45 minutes while you prepare the herbs.
In a large frying pan, heat the olive oil and swirl it around to completely coat the bottom of the pan. Add the chopped herbs and fry, stirring constantly, for a half-hour, until they are fully wilted and darkened, and all moisture has evaporated. Stir the herbs into the meat stew and simmer for another hour, stirring occasionally, until the beans are fully cooked and the meat is tender. Serve hot with rice.
from Serving the Guest: A Sufi Cookbook