Ghormeh sabzi

Method

1. 1 Soak red beans overnight, then boil them for 30 minutes until soft.
2. 2 Finely chop the herbs, parsley, green onions, and spinach, then sauté over medium heat for 15 minutes until the vegetables are dark and fragrant.
3. 3 Sauté the onions with turmeric powder, then add the lamb and stir-fry for 8 minutes until browned.
4. 4 Add the sautéed vegetables, red beans, and perforated dried lemons to the pot, pour in enough water to cover, and simmer over low heat for 75 minutes.
5. 5 Season with salt, let the pot rest for 10 minutes to allow the green oil to rise to the surface, then serve with basmati rice.

With an appliance

• Pressure cooker 1 hr 20 min

  Replace step 4: simmer lamb, vegetables, beans, and dried lemon at high pressure for 25 minutes, then release pressure naturally for 15 minutes; open the lid, season with salt, and let it rest for 10 minutes as in step 5.