Lamb and Apricot Stew (Khoresht-e Qormeh Sabzi)
Khoresht-e Qormeh Sabzi is a classic Persian stew that is rich in flavor and full of aromatic herbs. This hearty dish is a staple in Caspian cuisine and is perfect for a comforting meal on a cold day.
Ingredients
- 1 lb lamb, cut into cubes
- 1 large onion, finely chopped
- 3 cups mixed herbs (parsley, cilantro, chives), chopped
- 1/2 cup dried apricots, chopped
- 1/4 cup yellow split peas
- 1 teaspoon turmeric
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground saffron
- 2 tablespoons tomato paste
- 2 cups water
- Salt and pepper to taste
- 2 tablespoons vegetable oil
Instructions
- In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and sauté until golden.
- Add the lamb cubes to the pot and brown on all sides.
- Stir in the turmeric, ground cinnamon, and ground saffron, and cook for a few minutes until fragrant.
- Add the chopped herbs, dried apricots, and yellow split peas to the pot. Stir well to combine.
- Dilute the tomato paste in 2 cups of water and pour it into the pot. Season with salt and pepper.
- Cover the pot and let the stew simmer over low heat for 2 hours, stirring occasionally.
- Once the lamb is tender and the stew has thickened, adjust the seasoning if needed and serve hot.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 2 hours
- Total time:
- 2 hours
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Protein
- 25g
- Carbohydrates
- 30g
- Fat
- 15g
Supplies
Large pot Stirring spoon Cutting board Knife
Tools
Cooking knife Cutting board Measuring spoons Measuring cups
Serving suggestions
Serve the Khoresht-e Qormeh Sabzi with steamed basmati rice and a side of fresh salad for a complete meal.
Tips & tricks
For extra flavor, you can garnish the stew with fried onions and a dollop of creamy yogurt before serving.
Cost
$20