Iranian Wash-Day Stew
- Ready In:
- 16mins
- Ingredients:
- 8
- Serves:
-
8-10
ingredients
- 1 1⁄2 - 2 lbs stewing beef (or lamb)
- 2 (15 ounce) cans chickpeas
- 2 (15 ounce) cans white beans
- 2 medium onions, peeled and quartered
- 1 teaspoon salt
- 1 tomatoes, peeled and quartered
- 1 teaspoon turmeric
- 3 tablespoons lemon juice
directions
- Combine all ingredients in a slow cooker.
- Cover and cook on high for 6-7 hours.
- Serve into pita pockets with a slotted spoon.
- I serve with Hoda's Cucumber-Yogurt. Combine 32 ounces of plain yogurt with 1 large cucumber peeled and diced (about .5 cm size), a LOT of dill (at least a tablespoon), and salt to taste. (I asked my friend Hoda what it's called and she told me in Persian. I said, "what does that mean?" "Cucumbers and Yogurt." Well, okay.).
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Reviews
-
This was okay and I think if I used veggie or beef broth or even used the liquid from the beans instead of the water the stew would have had more flavor -- with just water this definitely needed something to kick it up a notch. I added a package of baby carrots which made it more of a soupy beef/bean/vegetable soup which we enjoyed. Thanks for sharing!
Tweaks
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This was okay and I think if I used veggie or beef broth or even used the liquid from the beans instead of the water the stew would have had more flavor -- with just water this definitely needed something to kick it up a notch. I added a package of baby carrots which made it more of a soupy beef/bean/vegetable soup which we enjoyed. Thanks for sharing!