Persian: Ghormeh Sabzi (Herb Stew)

Recipe by Paul Young <info@cooking-with-paul.com>

(serves 6)

Ingredients:

• ¼ cup olive oil, divided
• 1 large yellow onion, finely chopped
• 1 teaspoon ground turmeric
• 1½ pounds boneless chuck roast, cut into 1½-inch cubes
• 12 oz frozen chopped spinach
• 1 cup finely chopped green onions (green part only)
• ½ cup finely chopped Italian flat-leaf parsley
• ¼ cup finely chopped cilantro
• ¼ cup finely chopped chives
• 1½ cups beef broth (or 2 teaspoons beef base dissolved in water)
• salt and black pepper (to taste)
• 4 dried Persian limes (limu omani), or sub 2 teaspoons dried lime powder, or sub juice of 1 fresh lime (or to taste)
• 1 (15 ounce) can red kidney beans, drained and rinsed

Procedure:

1. In a large pot: saute onion in olive oil until caramelized (10 to 15 minutes)
2. Stir in turmeric and beef cubes; cook until coated in turmeric and browned on all sides (8 to 10 minutes)
3. In a saucepan: heat remaining 2 tablespoons of oil, then add spinach, green onions, parsley, cilantro, and chives; cook and stir until deep dark green in color (5 to 10 minutes)
4. Transfer spinach mixture into large pot; add beef broth
5. Pierce dried limes with a fork; add to stew (or use dried lime powder or lime juice)
6. Add salt and pepper; reduce heat, cover, and simmer for at least 30 minutes
7. Stir in red kidney beans; taste and adjust seasoning
8. Discard dried limes before serving