Ghormeh Sabzi - Persian Green Stew
An exquisite Iranian dish.
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INGREDIENTS
Nutrition- 2lbs boneless lamb stewing meat (cut into 3/4-inch cubes) or 2 lbs boneless beef roast (cut into 3/4-inch cubes)
- 1
- 1⁄3cup cooking oil
- 1teaspoon turmeric
- 1 1⁄2cups water
- 6
- 3⁄4
- 1
- 1
- 1 1⁄2
- 1⁄2
- 1⁄4
- 1⁄4cup garlic chives, finely chopped (tareh)
- 1⁄4
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DIRECTIONS
- 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.
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