Azerbaijan GP 2019: Sabzi Govurma

This Azeri Stew is rich, flavorful, and although it takes time, it doesn’t require excessive attention. This version is full of bright green herbs cooked down and mixed with fragrant lamb and a kick of lemon juice. We served this stew with Turmeric Rice Pilaf. You will find there are many recipes online for simple rice pilafs but I love the sweet descriptions and simple process for Turmeric Rice from Immigrant Kitchens. We added a side of Cauliflower with Brown Butter and Breadcrumbs, because you can never have too many veggies.

Sabzi Govurma served with Turmeric Rice Pilaf and Crispy Cauliflower.

Sabzi Govurma (Herbed Lamb Stew)

 Adapted from Saveur

2 lbs trimmed boneless lamb shoulder, cut into 1-inch cubes
Salt
1 large yellow onion, halved
1 pinch saffron (6-8 strands)
10 Tbsp (1 stick + 2 Tbsp) unsalted butter, divided
4 large bunches garlic chives or scallions (or a combination), washed, dried, and cut into 1-inch pieces
1 large bunch flat-leaf parsley, leaves coarsely chopped
Freshly ground black pepper
3 Tbsp. chopped fresh tarragon leaves
1⁄4 cup plus 2 Tbsp lemon juice (or more traditionally verjus)
Rice, for serving

1. Season the lamb all over with salt. In a medium pot, add the lamb, onion, and approximately 5-6 cups cold water to cover. Bring to a boil over high heat, then reduce to a simmer. Cook, skimming the broth as needed, until the lamb is tender, about 1- 1 ½ hours.

2. Remove the lamb with a slotted spoon. Pour out all but 1 1⁄2 cups of the broth in the pot (save the remainder of the broth for a soup or stew). To the broth add the saffron. Turn off the heat, and let steep.

3. In a large skillet over high heat, melt 8 Tbsp (1 stick) butter. Once foaming well, add the garlic chives and/or green onions and parsley, season generously with salt. Cook, stirring frequently, until wilted and slightly darkened, 4–5 minutes. Transfer the greens and their juices to a large bowl and carefully wipe out the pot.

4. Add the remaining butter and melt over medium-high heat. Add the lamb and cook, stirring occasionally, until lightly browned, 4–5 minutes; season with salt and pepper.

5. Add the saffron-broth mixture, cooked greens, and tarragon. Stir in 1⁄4 cup of the lemon juice. Bring the stew to a low simmer and cook, stirring occasionally, for 20 minutes.

6. Turn off the heat and stir in the remaining lemon juice. Serve with rice.