Persian Lamb And Chickpea Stew (Qormeh Sabzi)

Name: Persian Lamb And Chickpea Stew (Qormeh Sabzi)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons vegetable oil; 1 1/2 lbs lamb shoulder, finely diced; 1 large onion, chopped; 1/2 teaspoon salt; fresh ground black pepper; 1/2 teaspoon turmeric; 1/3 cup lemon juice; 1/2 cup water; 10 green onions, chopped thin; 3 tablespoons finely chopped celery leaves; 1/2 lb fresh spinach, chopped; 3 tablespoons chopped fresh parsley; 2/3 cup cooked garbanzo beans or 2/3 cup cooked red kidney beans, drained

Servings: persons

3 tablespoons vegetable oil
1 1/2 lbs lamb shoulder, finely diced
1 large onion, chopped
1/2 teaspoon salt
fresh ground black pepper
1/2 teaspoon turmeric
1/3 cup lemon juice
1/2 cup water
10 green onions, chopped thin
3 tablespoons finely chopped celery leaves
1/2 lb fresh spinach, chopped
3 tablespoons chopped fresh parsley
2/3 cup cooked garbanzo beans or 2/3 cup cooked red kidney beans, drained

1
Heat 1 tbsp oil in a large heavy pan, and saute the lamb until well browned on all sides.
2
Add the onion, cooking until soft, then add salt, pepper to taste, turmeric, lemon juice, and water, bringing to a boil.
3
Lower heat and cover, simmering for 15 minutes.
4
Heat 2 tbsp oil in a skillet and saute the onions, celery leaves, spinach, and parsley for 2 minutes, stirring constantly.
5
Add these vegetables and the chickpeas to the meat and mix together thoroughly.
6
Bring to a boil, then lower heat and simmer another 20 minutes, or until meat is tender, adding water as necessary to keep up with consistency.
7
Serve with steamed basmati rice.

774

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 3 tablespoons vegetable oil, 1 1/2 lbs lamb shoulder, finely diced, 1 large onion, chopped, 1/2 teaspoon salt, and more.

Yes, Persian Lamb And Chickpea Stew (Qormeh Sabzi) falls under the Soups & Stews 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.

That's it — enjoy your meal!