Iranian Lamb And Herb Stew With Barberry Rice (khoresh Ghormeh Sabzi Bah Zereshk Polo)

SBS
21Ingredients
90Minutes

Ingredients

US|METRIC
  • 60 milliliters olive oil
  • 6 lamb shanks
  • 2 onions (small, finely chopped)
  • 2 garlic cloves (finely chopped)
  • 200 grams red kidney beans (soaked in water for 1 hour, drained, rinsed)
  • 2 bunches spinach (English, trimmed, thinly sliced)
  • 6 dried limes (or lemons, see Note, pricked all over with a skewer)
  • 6 spring onions (thinly sliced)
  • 1/2 bunch flat leaf parsley (roughly chopped, plus extra, to serve)
  • 1/2 bunch coriander leaves (picked and roughly chopped, plus extra, to serve)
  • 1/2 bunch mint leaves (picked and roughly chopped, plus extra, to serve)
  • 1/2 cup fenugreek leaves (dried, see Note)
  • 1/2 teaspoon ground turmeric
  • pickled vegetables
  • flatbread
  • 360 grams basmati rice (rinsed, drained)
  • 80 milliliters olive oil
  • 2 potatoes (desiree, peeled, thinly sliced)
  • 1 teaspoon saffron threads (dry-roasted)
  • 1 1/2 tablespoons currants
  • 1 1/2 tablespoons barberries (see Note)
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