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.

Lamb and Apricot Stew (Khoresht-e Qormeh Sabzi)

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

  1. In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and sauté until golden.
  2. Add the lamb cubes to the pot and brown on all sides.
  3. Stir in the turmeric, ground cinnamon, and ground saffron, and cook for a few minutes until fragrant.
  4. Add the chopped herbs, dried apricots, and yellow split peas to the pot. Stir well to combine.
  5. Dilute the tomato paste in 2 cups of water and pour it into the pot. Season with salt and pepper.
  6. Cover the pot and let the stew simmer over low heat for 2 hours, stirring occasionally.
  7. 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