Prep 20 mins
Cook 2 hrs 30 mins
An exquisite Iranian dish.
- 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)
- 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)
- Trim meat and cut into 3/4" cubes.
- Fry onion over medium heat in half of the oil until golden.
- Add turmeric and fry for 2 more minutes.
- Increase heat, add meat cubes and stir over high heat until meat changes color and begins to turn brown.
- Reduce heat.
- Add water, drained kidney beans, salt and pepper to taste.
- Cover and simmer gently for about an hour or until meat is tender.
- Fry potatoes over high heat in the remaining oil until lightly browned.
- Add to sauce, leaving oil in the pan.
- Cover and simmer for 10 minutes.
- Add prepared vegetables to frying pan and fry over medium heat until wilted.
- Add to sauce, then add dried limes (or lime juice), cover and simmer for an additional 10-15 minutes.
- Adjust seasoning and serve with white rice.
The vegetable mix for this dish can be purchased in Iranian groceries here. I haven't made it for years and couldn't remember the recipe when I found the "lost" bag with the dried veggies in the depth of my pantry. This was exactly what I was looking for - love it :D Thanks for posting!
Made for Healthy Hearts Find The Tags / Diabetic Forum Feb. 2012.
My father is Persian and would make this dish growing up all the time. Although there are variations of this dish, this recipe was easy to follow and tasted just like I expected it to -- delicious! I used stew meat so it was already cut and only let it simmer for about 30 minutes instead of the full hour. I still got the same great taste. I am adding this to my recipe box!
Oh my God, this recipe is spot on! I did use the fenugreek seeds and of course the dried limes, which I got at a middle east market. Absolutely delicious. Anyone else wanting to try this and has never before had Persian food, be sure and eat this with Basmati Rice. Any other rice would be a sin. I cook my rice with saffron.