Prep 25 mins
Cook 1 hr 15 mins
This is simply lean beef and kidney beans in a delicious cinnamon and cumin-scented stew, with lots of parsley and chives and a splash of lemon juice. The unusual color is from turmeric, and it's best served with rice.
- 3 tablespoons olive oil, divided (2 tbsp. and 1 tbsp.)
- 1⁄2 large onion, chopped
- 1 lb lean stewing beef, cubed
- 2 teaspoons ground cumin
- 2 teaspoons ground turmeric
- 1⁄2 teaspoon ground cinnamon
- 2 1⁄2 cups water
- 5 tablespoons fresh flat-leaf parsley, chopped
- 3 tablespoons snipped chives
- 1 (15 ounce) can kidney beans, drained and rinsed
- 1 lemon, juice of
- 1 tablespoon flour
- salt and black pepper
- In a large saucepan saute the onion in two tablespoons of the olive oil until golden.
- Add stewing beef and cook for ten minutes more, until meat is browned on all sides.
- Add the cumin, turmeric and cinnamon; cook for one minute, stirring, then add water and bring to a boil.
- Cover and simmer over low heat for 45 minutes, stirring occasionally.
- Heat remaining one tablespooon of oil in a small frying pan and saute parsley and chives about 2 minutes; add this mixture to the beef.
- Also add the drained and rinsed kidney beans and lemon juice.
- Season with salt and pepper.
- Stir in one tablespoon flour whisked with a bit of hot water to thicken the stew a little; simmer uncovered for another 30 minutes, until meat is wonderfully tender; serve with rice.
A lot of reviewers are saying this is Ghormeh Sabzi as opposed to Khoresh and the recipe is not authentic. I agree but it's still a fantastic base! I love the addition of cinnamon. I added ground fenugreek (no leaves or seeds available) and also added coriander (a.k.a cilantro) and celery leaves to the fried herb mix. I used lime instead of lemon and added garlic as a personal preference. Probably not an "authentic" take on this dish but I LOVED it!! Served with basmalti rice with dill and broad beans. Delicious. Thanks for posting.
This is definitely Ghormeh Sabzi! I'm glad to see people try this dish. The classic recipe does NOT have cinnamon and just a bit of cumin, maybe 1/4 teaspoon. There is usually waaaay more greens, including fenugreek. At least a whole bunch of Italian or regular parsley, and it should all be fried before being added, which gives it a desirable darker look and more flavor. But all in all, great recipe for the brave and adventurous souls out there who are unfamiliar with Persian cuisine.