Ghormeh Sabzi

Ingredients

• •1 1/2 pounds beef chuck or lamb, cut into cubes
• •1 large onion, chopped
• •3 tablespoons oil
• •1 bunch parsley, finely chopped
• •1 bunch cilantro, finely chopped
• •1/2 bunch scallions, finely chopped
• •1/2 cup fenugreek leaves, chopped or 2 tablespoons dried fenugreek
• •1 cup cooked red kidney beans
• •3 dried limes, pierced
• •1 teaspoon turmeric
• •1 1/2 teaspoons salt
• •1/2 teaspoon black pepper
• •4 cups water or beef broth
• •Cooked basmati rice, for serving

Instructions

1. 1

   Heat 2 tablespoons of oil in a heavy pot and brown the meat on all sides, then remove it to a plate.

2. 2

   Add the onion to the pot with the remaining oil and cook until golden.

3. 3

   Stir in the turmeric, then return the meat to the pot and season with salt and pepper.

4. 4

   In a separate skillet, sauté the parsley, cilantro, scallions, and fenugreek for 8 to 10 minutes until fragrant and slightly darkened.

5. 5

   Add the herbs to the meat along with the kidney beans, dried limes, and water or broth.

6. 6

   Bring to a boil, then reduce to a gentle simmer and cook covered for about 2 hours, stirring occasionally.

7. 7

   If the stew becomes too thick, add a little more water; if too thin, simmer uncovered near the end.

8. 8

   Taste and adjust salt, then serve hot with basmati rice.