Gheymeh: Lamb & Kidney Bean Stew
A classic Iranian braise of tender lamb, kidney beans, and dried limes—earthy, tangy, and deeply savory. Served over rice with a squeeze of fresh lime.
- Total time
- 75 min
- Servings
- 4
- Calories
- 520
- Protein
- 38g
Ingredients
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Open the appInstructions
Step 1
Pat lamb dry with paper towels. Season generously with salt and pepper on all sides.
Step 2
Crush dried limes with the flat of a knife or between your palms until lightly cracked.
Step 3
Heat olive oil in a large heavy pot over medium-high until it shimmers, about 90 seconds.
Step 4
Add lamb in a single layer. Sear undisturbed 3 minutes per side until deeply browned.
Step 5
Transfer lamb to a plate. Pour off all but 1 tbsp fat; add onion and sauté until soft, ~5 minutes.
Step 6
Add garlic and cook 30 seconds until fragrant, then return lamb to the pot.
Step 7
Pour in broth and add crushed dried limes. Bring to a simmer, then reduce heat to low.
Step 8
Cover and simmer 45 minutes, stirring occasionally, until lamb is very tender.
Step 9
Stir in kidney beans and simmer uncovered 10 more minutes until beans are heated through.
Step 10
Taste and adjust salt and pepper. The broth should be rich and tangy from the limes.
Step 11
Spoon rice into bowls. Ladle stew over rice and serve hot with fresh lime wedges on the side.
Tools you’ll need
- large heavy pot with lid (5-6 quart)
- cutting board
- sharp chef's knife
- wooden spoon or spatula
- measuring cups and spoons
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