Ghormeh Sabzi

🛒 Ingredients

• Lamb or Beef Stew Meat 125 g · 250 kcal
• Kidney Beans, cooked 42 g · 53 kcal
• Parsley, fresh 83 g · 30 kcal
• Cilantro, fresh 33 g · 8 kcal
• Scallions (Green Onions), fresh 33 g · 11 kcal
• Dried Fenugreek Leaves (Shambalileh) 2 g · 5 kcal
• Yellow Onion 33 g · 13 kcal
• Vegetable Oil 11 g · 99 kcal
• Dried Persian Limes (Limoo Omani) 3 g · 2 kcal
• Turmeric Powder 1 g · 2 kcal

👨‍🍳 Instructions

1. Wash and finely chop all fresh herbs (parsley, cilantro, scallions); if using fresh fenugreek, chop it too, otherwise have dried fenugreek ready.
2. In a large pot or deep skillet, heat a good portion of the vegetable oil over medium heat, then add the chopped herbs and sauté for 20-30 minutes until they are dark green and fragrant but not burnt.
3. Remove the herbs and set aside. In the same pot (add more oil if needed), brown the chopped onion until softened, then add the stew meat cubes and brown on all sides.
4. Stir in turmeric powder, then add the sautéed herbs back to the pot with the meat and onions. Pierce the dried Persian limes a few times and add them to the pot along with the cooked kidney beans.
5. Cover with enough water or broth to just cover the ingredients. Bring the stew to a boil, then reduce the heat to low, cover, and simmer for at least 3-4 hours, or until the meat is very tender and the stew has thickened.
6. Stir occasionally to prevent sticking and adjust seasoning (salt and pepper) to taste in the last hour of cooking.
7. Serve Ghormeh Sabzi hot, traditionally with fluffy basmati rice.