Ghormeh Sabzi (Persian Herb Stew) Tarifi

Malzemeler

• 0.25 cup canola oil, divided1 large yellow onion, finely chopped1 teaspoon ground turmeric1.5 pounds boneless chuck roast, cut into 1 1/2-inch cubes1.5 cups finely chopped spinach1 cup finely chopped green onions (green part only)0.5 cup finely chopped Italian flat-leaf parsley0.25 cup finely chopped cilantro0.25 cup finely chopped chives0.25 cup finely chopped fenugreek leaves1.5 cups water, or more as neededsalt and ground black pepper to taste1 lemon, juiced4 dried Persian limes (limoo amani), or more to taste1 (15 ounce) can red kidney beans, drained and rinsed

Hazırlanışı

1. Heat 2 tablespoons oil in a large pot over medium-high heat. Add onion; cook and stir until deep golden brown, 10 to 15 minutes. Stir in turmeric for 1 to 2 minutes.
2. Add chuck cubes; cook until coated in turmeric and browned on all sides, 8 to 10 minutes.
3. Heat remaining 2 tablespoons oil in a separate pot over medium heat. Add spinach, green onions, parsley, cilantro, chives, and fenugreek leaves; cook and stir until deep dark green in color, 5 to 10 minutes.
4. Stir spinach mixture into onion and chuck mixture. Pour in enough water to create a slurry consistency. Season with salt and pepper. Stir in lemon juice. Reduce heat, cover, and simmer stew until greens soften, about 1 hour.
5. Pierce dried limes with a fork; add to stew.
6. Continue simmering until chuck is tender, 30 minutes to 1 hour. Stir in red kidney beans. Cook until flavors combine, about 30 more minutes.
7. Discard dried limes before serving.

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