Ghormeh Sabzi Recipe: Persian Herb Stew With Beef

• 1 pound beef chuck cubes
• 1 teaspoon salt, plus more to taste
• ¼ teaspoon freshly ground black pepper
• 1 teaspoon ground turmeric
• 3 tablespoons olive oil or other vegetable oil, divided
• 1 large yellow onion, diced
• 1 leek or 2 bunches scallions, thinly sliced
• 1 bunch cilantro, finely minced
• 1 bunch chives, finely minced
• 2 bunches parsley, finely minced
• 1 tablespoon dried fenugreek leaves (optional)
• 1 can red kidney beans (or black eyed peas)
• 3 dried limes, rinsed and poked all over with a fork
• Freshly squeezed lemon juice from 1 lemon

1. 1

   In a large bowl, season beef with salt, pepper, and turmeric, and set aside.

2. 2

   In a large pot over medium-high heat, heat 2 tablespoons oil until shimmering. Add beef and sauté until deep brown on all sides, about 12 minutes total. Add onion.

3. 3

   Sauté until onion is soft and light golden brown, about 10 minutes. Add 3 cups of water and bring to a boil over high heat. Reduce to low heat, cover, and simmer until meat is almost tender, about 1 hour.

4. 4

   Meanwhile, cook the herb mixture. In a large skillet over medium heat, warm 1 tablespoon oil until shimmering. Sauté leek until soft, about 5 minutes, then add fresh herbs and dried fenugreek. Sauté herbs until dark green and very fragrant, about 15 minutes.

5. 5

   Transfer the sautéed herbs to the pot with the beef. Add canned beans and dried limes. Add more water, if needed, to keep ingredients submerged. Bring to a boil, then reduce heat and simmer, covered, until meat is very tender, about 1 more hour. Season to taste with salt and lemon juice and serve warm.

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