Slow Cooker (or not) Ghormeh Sabzi (Persian Lamb Stew) | Cook Smarts

Ingredients

• 1 cup Rice, uncooked white or brown
• 1 Onions, medium, diced
• 1 1/2 lbs Lamb shoulder, trimmed and chopped into bite-sized pieces (sub cubed lamb stew meat or beef stew meat)
• 1 tsp Turmeric, ground
• 3/4 tsp Salt
• 1/2 tsp Black pepper
• 2 Tbsp + 1 Tbsp Oil, cooking
• 1 1/2 cups Stock, any type
• 1/4 cup Pomegranate seeds / arils (look for these already removed from the shell to save time)
• 2 Limes, wedges
• 1/2 cup Cilantro leaves, very finely chopped
• 1/2 cup Parsley, very finely chopped
• 1 can Beans, kidney (14 oz / 397 g), drained and rinsed
• 1 tsp Fenugreek leaves, dried, crushed (sub dried mustard)
• 12 oz Cucumbers, chopped
• 2 tsp Oil, olive
• 2 tsp Lime juice
• 1/4 tsp Honey