A traditional Persian herb stew featuring tender beef, red kidney beans, and a fragrant blend of fresh herbs and dried limes. This rich, slow-cooked dish delivers deep, savory flavors perfect for a comforting meal.
1. Soak the red kidney beans for a few hours, changing the water several times. 2. Chop the onion finely and sauté it in oil over medium heat until golden. 3. Add the beef cubes and sauté until browned on all sides. 4. Sprinkle turmeric and black pepper over the beef and stir well. 5. Add the soaked beans and stir for a few minutes. 6. Pour in 4 to 5 cups of water (adjusted to 4/5 cup for one serving) and bring to a simmer on low heat. 7. Finely chop the herbs. In a separate pan, sauté them with a bit of oil until darkened and fragrant. 8. After about one hour of simmering the beef and beans, add the sautéed herbs to the pot. 9. Poke holes in the dried lime with a fork and add it to the stew about 30 minutes before it's done. 10. Add salt to taste and continue to cook until the oil rises to the surface and flavors meld. 11. Serve hot with steamed rice.
75g stew beef 2 tbsp red kidney beans (pre-soaked) 125g Ghormeh Sabzi herbs (leek, parsley, coriander, fenugreek, a bit of spinach) 1/4 large onion 1 dried lime (limoo amani) Salt to taste 1/4 tsp turmeric 1/4 tsp black pepper 1 tbsp cooking oil 4/5 cup water
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