Khoresh E Ghormeh Sabzi Persian Herb Bean And Lamb Stew Recipes

Steps:

• Heat 2 tablespoons oil in a large pot over medium-high heat. Add onion; cook and stir until deep golden brown, 10 to 15 minutes. Stir in turmeric for 1 to 2 minutes. Add chuck cubes; cook until coated in turmeric and browned on all sides, 8 to 10 minutes.
• Heat remaining 2 tablespoons oil in a separate pot over medium heat. Add spinach, green onions, parsley, cilantro, chives, and fenugreek leaves; cook and stir until deep dark green in color, 5 to 10 minutes.
• Stir spinach mixture into the onion and chuck mixture. Pour in enough water to create a slurry consistency. Season with salt and pepper. Pour in lemon juice. Reduce heat, cover, and simmer stew until greens soften, about 1 hour.
• Pierce dried limes with a fork and add to the stew. Continue simmering until chuck is tender, 30 minutes to 1 hour. Stir in red kidney beans. Cook until flavors combine, about 30 minutes. Discard dried limes before serving.

Steps:

• Wash fresh herbs.
• Chop finely and remove stalks/roots.
• Fry the herbs (sprinkling in the dried fenugreek if using) in the olive oil, turning constantly, adding more oil when necessary until the herbs begin to darken (about 30 minutes).
• Remove from heat and set aside.
• Fry chopped onion in pan until soft.
• Add meat and brown.
• Stir in the herbs.
• Add the beans and enough water to cover.
• Put lid on pan and simmer gently for forty five minutes.
• Slice the preserved lemon into quarters and add to stew.
• Simmer gently for forty five minutes.
• Add lemon juice, salt and pepper to taste.