Ghormeh Sabzi

Pat the lamb dry, season with salt and pepper. Heat half the oil in a heavy pot and brown the meat in batches over medium-high heat until well seared, about 10–15 minutes. Transfer to a plate.

In the same pot, sauté the finely chopped onion until golden, 8–10 minutes. Return the lamb to the pot, add the turmeric, stir for 1 minute, pour in 1200 ml water and bring to a boil. Cover loosely and simmer over low heat for 60 minutes.

Meanwhile, finely chop the parsley, cilantro, leek and green onion.

Heat the remaining oil in a skillet. Add all the chopped herbs and cook, stirring often, for 8–10 minutes, until wilted, darkened and most of the moisture has evaporated.

Add the dried fenugreek to the herbs and warm for 1–2 minutes to release its aroma, without letting it turn bitter. Transfer the herb mixture into the pot with the lamb.

Pierce the dried Persian limes with a knife in a few places and add them along with the cooked red kidney beans. Cover and simmer for another 2 hours over low heat, until the meat is very tender and the sauce has thickened; add a little hot water if needed. Adjust salt and black pepper at the end.

While the stew finishes cooking, rinse the basmati rice, cover it with 600 ml water and cook according to the package instructions until the grains are fluffy.

Serve the ghormeh sabzi hot over basmati rice; leave the dried limes in the stew as an aromatic garnish.