Persian Ghormeh Sabzi

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Persian Ghormeh Sabzi

Ghormeh sabzi

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Ingredients

1. Sauté onion (and garlic) in 2 tbsp oil until golden.
2. Add beef, brown well, then add turmeric and enough water to cover. Simmer while prepping herbs.
3. In another pan, heat ¼ cup oil. Add leek, parsley, cilantro, fenugreek, and scallions; cook until wilted, then stir on low about 15 minutes until darkened.
4. Add herb mixture to the beef along with beans, dried limes, and about 2 cups water.
5. Simmer covered on low for 1.5–2 hours until beef is tender and stew is fragrant.
6. Finish with lime juice, adjust salt/pepper, and serve with rice.

1.5 lb stewing beef, cut into chunks ¼ cup + 2 tbsp extra-virgin olive oil (divided) 1 onion, finely diced 1 garlic clove, minced or pressed (optional) 1 small leek, white part thinly sliced ~1 lb fresh parsley, finely chopped ½ lb fresh cilantro, finely chopped 2 tbsp dried fenugreek leaves, crushed 5 scallions (green parts only), finely chopped 2 (15-oz) cans red kidney beans, drained & rinsed 4 dried limes (pierce them several times with a knife) Salt and freshly ground black pepper, to taste Juice of 2 limes