Khoreshe ghormeh sabzi
1 chopped onion
6 spoonfuls of cooking oil
500 g of boneless leg of lamb
1 teaspoon of turmeric
5 dl of water
2 dl of chopped coriander
2 dl of chopped parsley
1 dl of chopped leek
200 g of coarsely chopped spinach
4 dried limes (limo amoni)
1 tin of red beans
Salt and pepper
PREFERABLY COOK THE DAY BEFORE SERVING.
SERVE WITH RICE.
1 Fry the onion in three spoonfuls of oil. Cube the meat and roast it with turmeric and onion, add salt and pepper. Add water and boil.
2 Fry the herbs, leek and spinach in the remainder of the oil. When the meat is par boiled, add the herbs, leek and spinach, dried lime and boiled red beans.
3 Let simmer until the water has almost evaporated, after about one hour.
2 Roast the walnut kernels in a frying pan for 2 minutes. Grind them and transfer them to the casserole containing the meat.
3 Add the pomegranate syrup, sugar, cinnamon, and saffron. Mix it all with the meat. Let simmer in a covered pan for one hour. Add water if necessary. The casserole must not be allowed to go dry. Stir gently to avoid scorching. A walnut casserole needs a lot of boiling to achieve the right flavour and colour.
4 When the casserole is ready, there should only be a small amount of water left, and the casserole should be dark brown in colour. It should have a consistency like yoghurt, and the walnut oil should be floating on top.