Khoresh is a Persian stew
made with lamb or veal which usually includes beans or lentils
and tart fruits like plums or quince. Rather than fruit, this
recipe calls for fresh herbs such as parsley, green onions and
cilantro. This version is seasoned with cloves, saffron and lime.
Khoresh is characteristically served with rice.
Herb Khoresh
2 pounds lamb shoulder,
trimmed, cut into 1-inch cubes
1 tablespoon olive oil
2 medium onions, sliced
2 cloves garlic, sliced
4 1/2 cups water
1/2 cup dry kidney beans, rinsed and picked over
1 tablespoon lime juice
1 1/2 teaspoons salt
1 teaspoon ground turmeric
1/2 teaspoon saffron threads
1/2 teaspoon ground cloves
1/4 teaspoon ground black pepper
4 cups chopped fresh flat-leaf parsley
1 cup chopped green onion
1 cup chopped cilantro leaves
4 tablespoons freshly-squeezed lime juice
1 tablespoon vegetable oil
Place lamb in a large
saucepan with water to cover; bring to a boil. Drain and trim
excess fat.
Heat a large, non-stick
skillet on medium-high; add lamb and brown, turning periodically,
8 to 10 minutes. Add olive oil, then onions and garlic. Cook
for 20 minutes to brown onions, stirring occasionally.
Return lamb, with onion-garlic
mixture, to saucepan. Add water, kidney beans, first addition
of lime juice, salt, turmeric, saffron, cloves and pepper. Bring
to a boil, cover, reduce heat to low and simmer for 30 minutes,
stirring occasionally.
Meanwhile, cook parsley,
green onions, cilantro and remaining lime juice for 10 minutes
in a large skillet over medium heat. Add oil and fry for 10 minutes.
Add to lamb mixture, cover; simmer for 2½ to 3 hours over
low heat, stirring occasionally.
