Iranian Chicken Stew (Ghormeh Sabzi) 🇮🇷

Ghormeh Sabzi, an Iranian herb stew, is a very special dish cooked with a generous amount of fresh parsley, coriander and spring onions (or garlic chives) as well as dried fenugreek leaves which gives it an exquisite depth of flavour.  Dried limes add a beautiful layer of tartness and muskiness to the stew and red kidney beans comforting richness.  Traditionally Ghormeh Sabzi is cooked with chunks of beef or lamb.  I use succulent bone-in, skin-on chicken thighs in this recipe which works a treat.  Dried fenugreek leaves, which has a distinctive earthy aroma and  subtle bitterness, can be sourced from Middle Eastern food shops where you can also get dried limes (or make your own).  

Serves 4

INGREDIENTS

• 1kg / 2lb 4 oz chicken thighs, bone-in and skin-on
• 1 teaspoon sea salt
• 1 teaspoon ground turmeric
• 3 tablespoons olive oil
• 1 large onion, finely chopped
• 1 large bunch of parsley (about 100g / 3½oz), finely chopped
• 1 large bunch of coriander (about 80g / 2¾oz), finely chopped
• 1 bunch of spring onions or garlic chives (about 100g / 3½oz), finely chopped
• 20g / ¾oz dried fenugreek leaves
• 5 Persian dried limes or black limes, pierced with a paring knife*
• 2 cups chicken stock
• 400g / 14oz tinned red kidney beans, drained and rinsed

*If it is difficult to pierce the skin of hardened dried limes, you can soak them with some hot water to soften them up first.

METHOD

1. In a bowl, rub salt and turmeric evenly into the chicken pieces.  (Always wash your hands thoroughly after handling poultry.)
2. Heat oil in a large heavy base saucepan on medium high heat until hot.  Add onions and sauté for a few minutes until softened, about 3-4 minutes.  Add chicken pieces in batches, and fry until brown all over.  Remove to a plate and set aside.
3. Reduce heat to medium.  Add the chopped parsley, coriander, spring onions/garlic chives and fenugreek leaves.  Stir fry in the residual oil until the herbs darken in colour, about 5 minutes.
4. Return the chicken pieces to the pan.  Add chicken stock and dried limes.
5. Bring to the boil.  Cover and reduce heat to low.   Let it simmer for about 40 minutes or until the chicken is tender. 
6. Add the kidney beans and cook for a further 5 minutes until heated through.
7. Serve with basmati rice.