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Persian Herb Stew recipe, served and ready to eat, easy homemade dish
Thomas Baker

Anti-Inflammatory Persian Herb Stew Warm and Satisfying Real Comfort

This Anti-Inflammatory Persian Herb Stew is a warm and satisfying dish that makes an easy dinner perfect for a weeknight or family gathering. Featuring tender lamb slowly cooked with turmeric and spices, this Persian herb stew recipe delivers a comforting and wholesome meal that highlights the vibrant flavors of turmeric herb stew.
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Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Servings: 8 servings
Calories: 398
Ingredients

Ingredients
  

  • 1 tablespoon turmeric
  • 1 teaspoon black pepper (or more to taste)
  • 1 teaspoon salt (if salt sensitive, you may want to use less and salt to taste at the end of cooking)
  • 1 teaspoon crushed red pepper flakes (omit if spice sensitive)
  • 3 tablespoons extra virgin olive oil
  • 2 medium onions, minced
  • 3 pounds lamb meat cut into chunks for stewing (leg meat works well it cooks up very tender)
  • 3 tablespoons tomato paste
  • 1/4 cup fresh parsley or cilantro, chopped
  • 4 cups steamed basmati rice for serving