Ghormeh Sabzi - Persian Herb Stew

• Gluten free

• Meat

  • 1 1/2 lb Beef or lamb

• Produce

  • 2 bunches Chives
  • 3 bunches Cilantro
  • 1 cup Kidney beans, dry
  • 4 bunches Parsley
  • 4 Persian dried limes
  • 1 Yellow onion

• Baking & Spices

  • 1 bunch Fenugreek
  • 1 Salt and pepper
  • 1 tsp Turmeric

• Oils & Vinegars

  • 1/3 cup Vegetable oil

• Liquids

  • 4 cups Water

Found on unicornsinthekitchen.com

Description

Ingredients

• 1 cup dry kidney beans (See the notes if you want to use canned beans)
• 4 bunches parsley
• 3 bunches cilantro
• 2 bunches chives
• 1 bunch fenugreek or 1 tbsp dry fenugreek leaves
• 1/3 cup vegetable oil + 3 tbsp vegetable oil
• 1 yellow onion, diced
• 1.5 lb beef or lamb , cubed
• 1 tsp turmeric
• 4-5 cups water
• 4-5 Persian dried limes (Limoo amani), soaked in water for an hour
• Salt and pepper to taste

Directions

• Soak kidney beans in a bowl of water for 2-3 hours.
• Wash parsley, cilantro, chives and fenugreek. Pat dry and chop very finely.
• Heat a dry pan on low heat and saute the herbs for about 10 minutes until they dry out a bit. Add 1/3 cup vegetable oil and saute for 15 more minutes on low heat. Set aside.
• Heat 3 tbsp vegetable oil in a large pot over medium heat. Saute onion until translucent.
• Add cubed beef or lamb and turmeric, Saute until the color is light brown.
• Add 4-5 cups of water and bring to boil, then turn the heat to medium-low so it simmers lightly.
• Rinse kidney beans and add it to the stew.
• Cover and cook for 30 minutes.
• Add sauteed herbs and cover. Cook for 1 - 1 1/2 hour on low heat.
• Poke Persian dried limes with a fork and add them to the stew, cook for another 15 minutes.
• Serve with Persian Steamed White Rice (Recipe on the blog)