Slow Cooker (or not) Ghormeh Sabzi (Persian Lamb Stew)

with cauliflower rice

Cauliflower rice - (Double if making Wednesday's meal.) Pulse florets in a food processor until broken up into ‘rice’-sized bits. Cook rice in one of two ways: 1) Microwave for 4 to 5 minutes and then fold in butter. Season with some salt and pepper; or 2) Heat a pan over medium-high heat and add butter. Saute cauliflower in heated butter for ~5 minutes, until tender but still crunchy. Season to taste with some salt and pepper. Watch this video for the full how-to on cauliflower rice. (Can be done up to 5 days ahead)

Onions - Dice onions. (Can be done up to 5 days ahead)

Lamb - Trim and chop into bite-sized pieces. Toss with turmeric, salt, and pepper. (Can be done up to 1 day ahead)

Pomegranate seeds (for stew and salad) - Remove seeds from shells (if not already removed).

Cucumbers / Limes / Cilantro / Parsley - Prep as directed. Store cucumbers and limes in their own separate containers. Combine cilantro and parsley in another container.

Make salad - Toss pomegranate seeds (portion for salad) and cucumbers with olive oil, lime juice, and honey. Season with some salt and pepper.

Heat a Dutch oven with first portion of cooking oil over medium heat. Add lamb and sear on all sides until golden brown, 10 to 14 minutes. When lamb is lightly browned on the outside, move it to the sides and add onions to the middle of the pan and saute together until onions are softened, 6 to 8 minutes.

Slowly pour stock over lamb, vigorously scraping up any browned bits on the bottom of the pot. (Note: This recipe was written for slow cooker or Instant Pot, so we recommend doubling the amount of liquid used to account for evaporation on the stovetop.)

When soup is simmering, cover with a lid and simmer until lamb is very tender and shreds easily, about 90 minutes. (Adjust heat as needed to maintain a low simmer. Check the stew towards the end of cooking and add some water if the lamb looks very dry before turning tender.)

When stew is nearly finished cooking, heat a skillet with second portion of cooking oil over medium heat. Add cilantro and parsley. Add fenugreek, crushing it between your fingers to help release the flavors. Cook everything together, stirring often, until fragrant and wilted, 6 to 7 minutes.

Stir herb mixture into warm stew. Simmer on low, uncovered, stirring frequently for 6 to 8 minutes to let flavors blend.

Squeeze about a quarter of the lime wedges into the stew. Taste and season with some more lime juice and / or some salt and pepper.

If cauliflower rice was made ahead, reheat in the microwave. (Reserve half if doubled.)

Serve stew over cauliflower rice with pomegranate seeds (portion for stew) over top and extra lime wedges. Enjoy with cucumber salad on the side.

Cauliflower rice - (Double if making Wednesday's meal.) Pulse florets in a food processor until broken up into ‘rice’-sized bits. Cook rice in one of two ways: 1) Microwave for 4 to 5 minutes and then fold in butter. Season with some salt and pepper; or 2) Heat a pan over medium-high heat and add butter. Saute cauliflower in heated butter for ~5 minutes, until tender but still crunchy. Season to taste with some salt and pepper. Watch this video for the full how-to on cauliflower rice. (Can be done up to 5 days ahead)

Onions - Dice onions. (Can be done up to 5 days ahead)

Lamb - Trim and chop into bite-sized pieces. Toss with turmeric, salt, and pepper. (Can be done up to 1 day ahead)

Pomegranate seeds (for stew and salad) - Remove seeds from shells (if not already removed).

Cucumbers / Limes / Cilantro / Parsley - Prep as directed. Store cucumbers and limes in their own separate containers. Combine cilantro and parsley in another container.

Make salad - Toss pomegranate seeds (portion for salad) and cucumbers with olive oil, lime juice, and honey. Season with some salt and pepper.

Using the saute function of an Instant Pot add first portion of cooking oil and then sear lamb on all sides until golden brown, 8 to 10 minutes. Add onions and continue to saute the lamb and onions together until onions are softened, 4 to 5 minutes.

Slowly pour stock over lamb, vigorously scraping up any browned bits on the bottom of the pot (getting all of those browned bits up is the key to avoiding the burn error).

Close and lock the lid. Set the pressure valve to 'Sealing'. Cook on manual / high pressure for 50 minutes. Let pressure release naturally for 10 minutes and then manually release any remaining pressure.

When stew is nearly finished cooking, heat a skillet with second portion of cooking oil over medium heat. Add cilantro and parsley. Add fenugreek, crushing it between your fingers to help release the flavors. Cook everything together, stirring often, until fragrant and wilted, 6 to 7 minutes.

Stir herb mixture into warm stew. Turn on saute function and cook everything together, stirring frequently for 6 to 8 minutes to let flavors blend.

Squeeze about a quarter of the lime wedges into the stew. Taste and season with some more lime juice and / or some salt and pepper.

If cauliflower rice was made ahead, reheat in the microwave. (Reserve half if doubled.)

Serve stew over cauliflower rice with pomegranate seeds (portion for stew) over top and extra lime wedges. Enjoy with cucumber salad on the side.