Recipe of Persian herb stew

Ingredients

• 1 cup dried kidney beans
• 1 pound lamb or beef stew meat, cubed
• 2 large onions, finely chopped
• 4 cloves garlic, minced
• 2 cups chopped fresh parsley
• 1 cup chopped fresh cilantro
• 1/2 cup chopped fresh dill
• 1/2 cup chopped fresh fenugreek leaves (optional)
• 1/4 cup vegetable oil
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• Salt and black pepper to taste
• Juice of 2 limes or lemons
• 1 dried lime (limoo amani), pierced
• 2 cups water
• 1 tablespoon dried fenugreek leaves (shanbalileh)

Directions

1. 1

   Rinse the kidney beans and soak them in water overnight or for at least 8 hours. Drain and set aside.

2. 2

   In a large pot, heat the vegetable oil over medium heat. Add the chopped onions and sauté until they become golden brown.

3. 3

   Add the minced garlic and cubed meat to the pot. Cook until the meat is browned on all sides.

4. 4

   Stir in the ground turmeric and cumin, and season with salt and black pepper.

5. 5

   Add the chopped fresh parsley, cilantro, dill, and fenugreek leaves (if using) to the pot. Sauté the herbs for about 10-15 minutes until they reduce in volume and become aromatic.

6. 6

   Drain the soaked kidney beans and add them to the pot, along with the dried lime.

7. 7

   Pour in the water and bring the mixture to a boil. Reduce the heat to low, cover the pot, and simmer for about 1 hour or until the beans and meat are tender.

8. 8

   Check the seasoning and adjust with more salt or lime juice if needed.

9. 9

   Add the dried fenugreek leaves (shanbalileh) and continue to simmer for an additional 10-15 minutes.

10. 10

    Remove the dried lime before serving.

11. 11

    Ghormeh Sabzi is traditionally served with steamed white rice. Enjoy your flavorful Iranian stew!