Ingredients
Units
- 1 large onion, chopped
- 3 garlic cloves, pressed
- 2 Tbsp olive oil
- 2 lbs. stew meat (lean beef, veal or bison)
- 2 tsp salt
- 1 tsp black pepper
- 2 bunches fresh parsley
- 2 bunches fresh cilantro
- 1 leek, washed well and chopped
- ½ bunch fresh mint
- ½ cup fresh spinach (optional)
- 2 stalks celery, finely diced
- ½ cup lime or lemon juice (approximately the juice of 3 limes/lemons)
- 3 cups water
- 5 whole dehydrated limes, pierced
- 1 (15-oz) can low-sodium red kidney beans, drained and rinsed (optional)
- ¼ cup gureh (sour grapes) (optional)
Instructions
- In a 6-quart saucepan, sauté onion and garlic in olive oil until the onion starts to become translucent (about 1 minute). Add the meat; cover and cook until meat no longer looks red, stirring occasionally. Add salt and pepper.
- Grind fresh herbs in a food processor.
- Add the ground fresh herbs, celery, lime juice, water, dehydrated limes, kidney beans, and sour grapes if using to the saucepan.
- Bring to a boil; then reduce heat and simmer, covered, for 1½ hours or until meat is tender.
- Serve hot over basmati rice.
Notes
You can order dehydrated limes (sometimes called black limes or limoo amani) online from specialty spice stores or even Amazon.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Main
- Method: Stovetop
- Cuisine: Persian