Qormeh sabzi is a delicious Persian khoresh, or stew. Sabzi is the herb mix integral to the dish and includes parsley, coriander, garlic chives and fresh or dried fenugreek leaves. The herbs are added in mountains and it’s no wonder the dish turns a marvellously dark green – and the aroma of fenugreek fills the house (be warned!). This recipe is cooked with duck, but it can also be cooked with chicken or lamb – or you could even do a vegetarian version.
- 2½ tbsp clarified butter (ghee) or vegetable oil
- 1 large onion, chopped
- 1 duck, chopped into large pieces
- pinch of turmeric
- 100 g flat-leaf parsley, chopped
- 100 g garlic chives, chopped
- 50 g coriander, chopped
- 50 g dried fenugreek leaves
- chicken stock or water
- 6 dried limes, cracked
- 200 g cooked kidney beans
- salt and pepper
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Heat the ghee or oil in a large, heavy-based saucepan over medium heat. Add the onion and stir for a few minutes until it softens. Add the duck pieces and turmeric and fry until the duck is golden brown. Remove the duck from the pan.
Add the fresh herbs and dried fenugreek to the pan and fry, stirring, until the herbs darken. Return the duck to the pot and add stock or water to just cover the meat. Add the dried lime and kidney beans and bring to the boil. Season with salt and pepper. Simmer for 1½ hours. Serve with rice.