Ghormeh Sabzi served over Saffron Rice Chelo and Tahdig

Ingredients

• For the Stew:
• 1/2 cup Dried Kidney Beans
• 3 teaspoons Salt
• 3 pounds Lamb Shank (cut in half through the bone)
• 1 Medium Onion
• 1 dash Pepper
• 3 Dried Persian Limes
• 2 Leeks
• 4 bunches Flat Leaf Parsley
• 3 tablespoons Dried Fenugreek
• 1 teaspoon Turmeric
• 2 Limes (juice)
• 1 tablespoon Vegetable Oil
• For the Saffron Rice with Tahdig (crispy rice)
• 4 cups Indian or Pakistani Basmati Rice
• 2 tablespoons salt
• 2 teaspoons Salt
• 1 tablespoon Olive Oil
• 2 tablespoons Butter
• 1 teaspoon Saffron

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