Made with AI
Classic Ghormeh Sabzi
Ingredients
- parsley1 bunch
- cilantro1 bunch
- green onions1 bunch
- fenugreek leaves1 bunch
- dried fenugreek2 tbsp
- stewing beef or lamb1 lb
- large onion1 large
- dried limes4 pieces
- lime juice1 tbsp
- red kidney beans1/2 cup
- turmeric1 tsp
- saltto taste
- black pepperto taste
- vegetable oilas needed
- wateras needed
Instructions
- 1
Wash and finely chop the parsley, cilantro, green onions, and fenugreek leaves. If using dried fenugreek, no need to chop.
- 2
In a large pot, heat some vegetable oil over medium heat. Add the chopped onions and sauté until golden.
- 3
Add the beef or lamb pieces to the pot and brown them on all sides.
- 4
Stir in the turmeric, salt, and black pepper, and cook for another minute.
- 5
Add the chopped herbs to the pot and sauté for a few minutes until they start to darken.
- 6
Pierce the dried limes with a fork and add them to the pot, or add the lime juice if using instead.
- 7
Drain the soaked kidney beans and add them to the pot along with enough water to cover all the ingredients.
- 8
Bring the pot to a boil, then reduce the heat to low, cover, and simmer for at least
- 9
5 hours, or until the meat is tender and the flavors have melded together. Add more water if necessary during cooking.
- 10
Adjust the seasoning with more salt, black pepper, and lime juice if needed.
- 11
Serve the Ghormeh Sabzi hot with steamed basmati rice.
