Khoresht-e-ghormeh Sabzi

by Editorial Staff

Summary

Prep Time	20 mins
Total Time	20 mins
Course	Main Course
Cuisine	European
Servings (Default: 4)

Ingredients

500 g lamb, diced, with a few meat bones if possible
1 onion (s), chopped
1 cup beans (black-eyed peas or quail beans) soaked overnight
3 lime (s), dried, Persian, alternatively 2- tablespoon lemon juice
2 cup / s herbs, mixed, dried or fresh ((parsley, chives, dill, some mint, some fenugreek
0.5 teaspoon ½ turmeric, ground
salt and pepper
Oil (not olive oil)

Instructions

Fry the onion in oil, add the meat and spices, fry as well and add about 2 cups of water. Add the lime and stew for at least 1.5 hours.
In the meantime, boil the beans in water and drain them. Soak the herbs briefly in water, strain them and add to the meat, cook for another 30 minutes. Add the cooked beans and season to taste again.
Serve with rice.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.