Name: Ghormeh Sabzi
Ingredients: lamb shoulder (sub: beef chuck), cut into 1 1/2 inch cubes; lamb neck bones (sub: beef); medium onions, diced; turmeric; black pepper; tomato paste; boiling water; kidney beans, soaked overnight; cilantro, finely chopped; scallions, finely chopped; parsley, finely chopped; baby spinach, finely chopped; dried fenugreek; garlic, finely minced; limoo omani; lemon juice; Olive oil; Salt to taste

Zachary Neman

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Or otherwise known as @cheffinwithzach. I would describe myself as both a nerd and foodie. I graduated college with a bachelor's degree in computer science (Yes, I could have coded the website myself, but I was lazy. My true passion is cooking (eating too, of course), and I decided to pursue all things food instead of entering the tech world.

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Ghormeh Sabzi

Soak kidney beans to soften–at least 2 hours, preferably overnight 

Wash parsley, cilantro, spinach, and scallion, let properly dry.

Sauté onions in a generous amount of olive oil. Once golden in color, add turmeric and black pepper. Sauté for 30 seconds to bloom the turmeric before adding in the lamb and garlic. Once the lamb has taken on some color, add tomato paste and kidney beans. Souté for a few minutes. Add the boiling water. Pierce each limoo amani a few times using a fork and add to the stew. Cover and simmer for an hour.

Using a knife or a food processor, pulse to finely chop the herbs. If using a food processor, do this in batches. Fry the herbs in 1/2 cup of olive oil over medium heat until they are deep, dark green color–almost black–about 15-20 minutes.

After the stew has simmered for an hour, add the herb mixture. If the stew is too thick (clumpy) add more water as needed. Cover again and simmer for at least 4 hours.

The final texture of the ghormeh sabzi should be thick, with the herbs disintegrating into the stew. If it is too thin at this point, continue to simmer, uncovered until thickened. Add the lemon juice and season to taste with salt.

Serve with steamed basmati rice, along with a quartered sweet onion and radishes on the side.

lamb shoulder (sub: beef chuck), cut into 1 1/2 inch cubes