The Persian herb stew
The most popular Khoresh or Persian stew which has so many followers not only among Iranians but also among foreigners.
- dry kidney beans See the notes if you want to use canned beans
- bunches parsley
- bunches cilantro
- bunches chives
- bunch fenugreek or dry fenugreek leaves
- cup vegetable oil +vegetable oil
- yellow onion diced
- lb beef or lamb cubed
- cups water
- Persian dried limes Limoo amani, soaked in water for an hour
- Salt and pepper to taste
- Soak kidney beans in a bowl of water for 2-3 hours.
- Wash parsley, cilantro, chives and fenugreek. Pat dry and chop very finely.
- Heat a dry pan on low heat and saute the herbs for about 10 minutes until they dry out a bit. Add 1/3 cup vegetable oil and saute for 15 more minutes on low heat. Set aside.
- Heat 3 tbsp vegetable oil in a large pot over medium heat. Saute onion until translucent.
- Add cubed beef or lamb and turmeric, Saute until the color is light brown.
- Add 4-5 cups of water and bring to boil, then turn the heat to medium-low so it simmers lightly.
- Rinse kidney beans and add it to the stew.
- Cover and cook for 30 minutes.
- Add sauteed herbs and cover. Cook for 1 – 1 1/2 hour on low heat.
- Poke Persian dried limes with a fork and add them to the stew, cook for another 15 minutes.
To enjoy more serve with Persian Steamed White Rice.
By Samira Pardis