If you're not familiar with ghormeh sabzi, prepare for an incredibly flavorful discovery: The Persian stew of chicken and kidney beans is brightened by tons of chopped parsley, cilantro and scallions, cooked down until it's dark green.
Some use veal for a slower braise than chicken, while others prefer using dried kidney beans instead of fresh. The only preference we have is using fresh herbs instead of the commonly used sabzi dried herb mix you find at most spice stores.
What really makes this stew so bright are the dried Persian limes. Once small fresh limes, they are boiled in a salt brine and then left in the sun to dry. Afterward, they turn into black ping-pong-ball-size citrus that are perfect for adding complex acidity to any dish. Piercing them once they have softened slightly is how you really impart their lime flavor on the stew. While we pierce three of the five limes, feel free to pierce more if you can't get enough acid.
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Ghormeh Sabzi (Chicken and Kidney Bean Stew)Recipe from the Tasting Table Test Kitchen
Yield: 4 to 6 servings
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 1 hour and 5 minutes