Recipe by EdsGirlAngie
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.
Top Review by Jonathan_Creek
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.
- 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
Directions See How It's Made
- 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.