Ghormeh Sabzi

Method

1. Heat a heavy-bottomed pot over medium-high heat and sear the 300 g of lamb pieces for approximately 6 minutes until browned on all sides.
2. Add the finely chopped leeks to the pot and cook with the lamb for 3 minutes until softened.
3. Stir in the chopped spinach, watercress, and parsley, allowing the greens to wilt into the meat mixture over medium heat for 5 minutes.
4. Pierce the dried lime with a fork and add it whole to the pot to release its signature sour aroma into the stew.
5. Pour in enough water to just cover the ingredients, bring to a boil, then reduce the heat to low and simmer the ghormeh sabzi covered for 25 minutes until the lamb is tender and the flavors are deeply melded.
6. Remove the dried lime, adjust seasoning, and allow the stew to rest uncovered for 3 minutes before serving.