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Like all Persian Khoresh (or Stews), Qormeh sabzi is a slow cooked wonder. Sabzi is the herb mix integral to the dish. This includes; parsley, coriander, garlic chives and fenugreek leaves – so it’s no wonder it turns a marvelously dark, green colour. The dish can be cooked with duck, chicken or lamb…or you could even do a vegetarian version.
Ingredients
1 large onion, chopped
50ml vegetable oil
1 whole duck, chopped into pieces
Pinch turmeric powder
100g fresh parsley, chopped
100g fresh garlic chives, chopped
50g fresh coriander leaves, chopped
50g dried fenugreek, chopped
Water or chicken stock
6 dried limes
Salt and pepper
200g red kidney beans, cooked
Preparation
Heat oil in a deep pot over a medium heat. Add the onion and stir for a few minutes until softened. Place the pieces of duck in the pot with the onion, coat with the oil, add a pinch of turmeric powder and fry until skin becomes golden to seal the duck.
Remove the duck pieces and in the same pot, fry the chopped herbs add dried fenugreek and stir until the herb mix becomes darker in colour.
Return the duck to the pot add water or chicken stock to just cover the meat.
Crack the dried limes and add with the kidney beans to the water and bring to the boil.
Simmer for 90 minutes.
Serve with boiled basmati rice.
Serves four.
If you enjoyed this Qormeh sabzi with duck recipe then browse more Persian recipes, stew recipes, meat recipes and our most popular hainanese chicken rice recipe.
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