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.
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.
- Serve hot over bulgur, rice or couscous.
Makes 8 servings.