Ghormeh sabzi: Persian herb, bean and lamb stew

Iran's much-loved national stew: tender lamb and kidney beans slow-cooked with a mountain of fried green herbs and a sharp hit of lemon. Deep, savoury and not at all hot.

Ingredients

• 45 ml Vegetable oil
• 2 Onions, finely chopped
• 600 g Diced lamb
• 4 g Ground turmeric
• 1 g Black pepper
• 6 g Salt
• 100 g Fresh parsley, very finely chopped
• 60 g Fresh coriander, very finely chopped
• 100 g Spinach, very finely chopped
• 1 Leeks, very finely chopped
• 8 g Dried fenugreek leaves
• 400 g Kidney beans, 1 tin, drained
• 2 Lemons, juiced, in place of dried limes
• 320 g Basmati rice
• 10 ml Vegetable oil
• 4 g Salt

Method

1. Heat 2 tablespoons of the oil in a large heavy pan and cook the onions until soft and golden.
2. Add the lamb, turmeric and pepper and cook, turning, until the meat is browned all over.
3. Pour in 800ml water and add the salt. Bring to the boil, then cover and simmer gently.
4. Meanwhile, heat the rest of the oil in a large frying pan and fry the parsley, coriander, spinach and leek over a medium heat, stirring often, until very dark green and fragrant. Stir in the fenugreek for the last minute. Don't rush this: it's where the flavour comes from.
5. Stir the fried herbs, kidney beans and lemon juice into the stew. Simmer without a lid until the lamb is meltingly tender and the sauce is thick, with a little oil shining on top.
6. Rinse the rice well, then put it in a pan with the oil, salt and 480ml water. Bring to the boil, cover and cook on the lowest heat for 10 minutes, then turn off and leave to steam with the lid on.
7. Taste the stew and add more lemon or salt if it needs it. Serve with the fluffy rice.