Ingredients
- 1 pound beef stew meat
- 1/2 cup of dried red kidney beans OR 1 can Red kidney beans
- 1 Large yellow onion, chopped
- 3 bunches fresh Parsley, chopped
- 2 bunches fresh Persian leeks, chopped
- 1 small bunch fresh fenugreek
- 1 cup of dried Ghormeh Sabzi powder
- *YOU CAN USE ONE PACKAGE OF FROZEN GHORMEH SABZI HERBS INSTEAD OF THE FRESH HERBS – they carry it at most Persian Supermarkets*
- 6-7 Dried lime
- 1 teaspoon Turmeric powder
- Salt
- Pepper
- Vegetable oil
- Water
Instructions
- Clean, pick and wash the herbs. Dry them thoroughly and chop very finely.
- Heat vegetable oil in a pot over medium-high heat and sauté the chopped fresh herbs for about 10 minutes. Add the Ghormeh Sabzi dried herbs 5 minutes before removing the herbs from the heat and set aside.
- In a large pot, sauté chopped onions with oil until translucent.
- Add the meat, turmeric, salt and pepper and fry until all sides are brown.
- Pour in enough boiling water to cover the meat by about 2-3 inches, bring to a boil on high heat for just a couple of minutes. Then reduce to low heat and cover with lid.
- (If you’re using dry beans, soak them in water for 30 minutes to 1 hour before adding it to the pot. If using canned beans, rinse the beans and add them to the stew).
- After 5 minutes, drain the water from the beans and add to the stew. Cover again and cook for about 1-1.5 hours.
- Meanwhile, Poke the dried limes with a knife and allow them to soak in warm water for 30 minutes before adding to stew. After your meat has been cooking for 1-1.5 hours, add your herbs and dried lime.
- Let simmer for another hour before serving.
- Serve with white rice and tahdig and enjoy’
Hangry Moms 