For lovers of persian food there is a great Persian food shop and general store called Persepolis right in the heart of Peckham. The owner Sally Butcher also wrote an excellent book "Persia in Peckham".
In the book there is an interesting herb, bean and lamb casserole called Ghormeh Sabzi. Apparently it is Iran's favourite dish. Having made it myself, it is stunning, really exceptional. Made correctly it turns a rich green colour and has the most amazing aroma.
Ingredients
A shoulder of lamb, cut into chunks, trimmed of excess fat
2 large onions, chopped
8 dried limes, washed and pricked
1 teaspoon ground tumeric
2 tins cooked kidney beans
1 bunch each of coriander, parsley, chives, spinach, and fenugreek - washed, drained and chopped
sea salt and freshly ground black pepper
Place the lamb, onion and dried limes in a pan of water, sprinkle the tumeric on top and bring up to just below the boil. Reduce the heat and allow the dish to simmer. Stir after one hour.
Now take the chopped herbs, and in a large pan fry them in a little oil, stirring constantly. It is important that they are cooked through thoroughly otherwise they will clump together in the stew. The herbs should be cooked after 6 to 7 minutes frying.
Carefully add the herbs to the stew (khoresht) stirring in well. Add a little salt and some freshly ground black pepper. Set the pan to a simmer and allow to cook for a further hour at a minimum. If necessary top up with a little water. Twenty minutes before the end of cooking add the cooked kidney beans.
The finished dish has a thick rich green sauce, and the meat is exceptionally tender.
As with many stews I believe this tastes better the day after cooking, when the flavours have developed. I love the combination of the fresh herbs, the lamb and particularly the unique flavours of the preserved lime.
Authentically, the stew is served with plain white basmati rice, wedges of onion, raw garlic and a pot of plain yoghurt. I however eat it with basmati rice, naan bread and a mango chutney!
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