Ghormeh Sabzi (Persian Herb & Beef Stew with Kidney Beans) over Saffron Rice

Name: Ghormeh Sabzi (Persian Herb & Beef Stew with Kidney Beans) over Saffron Rice
Total time: 2 h 30 min
Yield: 6 servings
Cuisine: Persian
Ingredients: 2 lb boneless chuck, in 1½-inch cubes; 2 cans (15 oz) kidney beans, rinsed; 2 bunches parsley, finely chopped; 1 bunch cilantro, finely chopped; 10 oz spinach, finely chopped; 1 bunch green onions, finely chopped; 1 yellow onion, diced; 2 lemons, juiced; 2 cups basmati rice; a pinch of saffron; 5 tbsp oil; 2 tbsp dried fenugreek leaves; 1 tsp turmeric; salt; pepper

DinnerPersian150 minServes 6785 kcal43 g protein

Photo: AilinParsa · CC0 · source

Iran's beloved national stew: chunks of beef slow-cooked with a mountain of fried parsley, cilantro, spinach and fenugreek, red kidney beans and sour lemon until dark green, deep and tangy. Served over fluffy saffron basmati.

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Ingredients

2 lb boneless chuck, in 1½-inch cubes
2 cans (15 oz) kidney beans, rinsed
2 bunches parsley, finely chopped
1 bunch cilantro, finely chopped
10 oz spinach, finely chopped
1 bunch green onions, finely chopped
1 yellow onion, diced
2 lemons, juiced
2 cups basmati rice
a pinch of saffron

From your pantry: 5 tbsp oil, 2 tbsp dried fenugreek leaves, 1 tsp turmeric, salt, pepper.

Instructions

Season the beef with salt and pepper and brown it in 2 tbsp oil in a Dutch oven over medium-high heat, in batches, 6 to 8 minutes. Add the onion and turmeric and cook 3 minutes more.
In a large skillet, cook the herbs, spinach and green onions in the remaining 3 tbsp oil over medium heat, stirring often, until they shrink, darken to a deep forest green and smell toasty, 15 to 20 minutes. Stir in the fenugreek for the last minute.
Add the herbs to the beef with 4 cups water and 1½ tsp salt. Bring to a boil, cover and simmer gently until the beef is very tender, about 1½ hours.
Stir in the kidney beans and half the lemon juice and simmer uncovered 20 minutes so the stew thickens. Taste and add more lemon and salt until it is tart and savory.
While the stew finishes, steep the saffron in 2 tbsp hot water. Cook the rice, then drizzle the saffron water over the top and fluff. Serve the stew over the rice.

Tip: Traditionally the sourness comes from 4 dried limes (limoo amani), pierced and simmered in the stew; look for them at Middle Eastern markets and use them in place of the lemon. Frying the herbs low and long is the step that makes it taste right.