Ghormeh Sabzi - Persian Green Stew

Total Time: 2 hrs 50 mins Preparation Time: 20 mins Cook Time: 2 hrs 30 mins

Ingredients

• Servings: 6
• 2 lbs boneless lamb stewing meat (cut into 3/4-inch cubes) or 2 lbs boneless beef roast (cut into 3/4-inch cubes)
• 1 large onion, finely chopped
• 1/3 cup cooking oil
• 1 teaspoon turmeric
• 1 1/2 cups water
• 6 dried limes or 1/2 cup fresh lime juice
• 3/4 cup kidney bean (canned is fine)
• 1 large potato, diced (optional)
• salt
• black pepper
• 1 cup green onion, finely chopped
• 1 1/2 cups spinach, finely chopped
• 1/2 cup parsley, finely chopped
• 1/4 cup cilantro, finely chopped (optional)
• 1/4 cup garlic chives, finely chopped (tareh)
• 1/4 cup fenugreek seeds, finely chopped (also called shanbelileh) (optional)

Recipe

• 1 trim meat and cut into 3/4" cubes.
• 2 fry onion over medium heat in half of the oil until golden.
• 3 add turmeric and fry for 2 more minutes.
• 4 increase heat, add meat cubes and stir over high heat until meat changes color and begins to turn brown.
• 5 reduce heat.
• 6 add water, drained kidney beans, salt and pepper to taste.
• 7 cover and simmer gently for about an hour or until meat is tender.
• 8 fry potatoes over high heat in the remaining oil until lightly browned.
• 9 add to sauce, leaving oil in the pan.
• 10 cover and simmer for 10 minutes.
• 11 add prepared vegetables to frying pan and fry over medium heat until wilted.
• 12 add to sauce, then add dried limes (or lime juice), cover and simmer for an additional 10-15 minutes.
• 13 adjust seasoning and serve with rice.