Khoresh-E-Qormeh-Sabzi (Persian Mixed Herb Casserole) Recipe

Name: Khoresh-E-Qormeh-Sabzi (Persian Mixed Herb Casserole)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 500 g lamb or 500 g beef, diced; 100 g fresh fenugreek leaves or 2 tablespoons dried fenugreek leaves; 200 g fresh spinach, chopped (2 cups, closely packed); 100 g fresh dill, chopped (tips); 200 g fresh chives, chopped (2 cups closely packed); 100 g fresh parsley, chopped (1 cup closely packed); 200 g fresh coriander, chopped (2 cups closely packed); 2 medium onions, sliced; ½ cup oil; 150 g red kidney beans; 1 teaspoon salt, to taste; ½ teaspoon pepper; 1 teaspoon turmeric; 4 dried whole limes or 4 tablespoons lime juice or 4 tablespoons lemon juice

Servings: persons

500 g lamb or 500 g beef, diced
100 g fresh fenugreek leaves or 2 tablespoons dried fenugreek leaves
200 g fresh spinach, chopped (2 cups, closely packed)
100 g fresh dill, chopped (tips)
200 g fresh chives, chopped (2 cups closely packed)
100 g fresh parsley, chopped (1 cup closely packed)
200 g fresh coriander, chopped (2 cups closely packed)
2 medium onions, sliced
½ cup oil
150 g red kidney beans
1 teaspoon salt, to taste
½ teaspoon pepper
1 teaspoon turmeric
4 dried whole limes or 4 tablespoons lime juice or 4 tablespoons lemon juice

1
Pick over and wash the kidney beans and soak in warm water for at least an hour.
2
Wash the herbs, drain in colander and gently dry with a tea towel.
3
Chop finely and stir-fry lightly in 1/4 cup oil and put aside.
4
If you are using dried fenugreek leaves, do not mix them with the rest of the herbs yet.
5
Slice the onions and fry in 1/4 cup oil until golden.
6
Add the meat, reduce the heat to low and put the lid on.
7
When the juices from the meat evaporate add pepper and turmeric and if you are using the dried fenugreek leaves, add them now.
8
Stir-fry for a minute, add 4 cups of warm water, the soaked kidney beans and salt, cover and simmer for about 30 minutes.
9
When the liquid has reduced by about half, add the herbs and dried lime.
10
If you are using lime/lemon juice instead, don't add it yet - it should be added at the end, about 2 minutes before taking the stew off the stove.
11
Simmer for about another hour until a little of the oil comes to the surface.
12
This stew should not be too runny.
13
Serve with plain rice.

695

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 500 g lamb or 500 g beef, diced, 100 g fresh fenugreek leaves or 2 tablespoons dried fenugreek leaves, 200 g fresh spinach, chopped (2 cups, closely packed), 100 g fresh dill, chopped (tips), and more.

Yes, Khoresh-E-Qormeh-Sabzi (Persian Mixed Herb Casserole) falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Khoresh-E-Qormeh-Sabzi (Persian Mixed Herb Casserole)

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