Ingredients with Measurements:
- 1 pound beef stew meat, cut into small cubes
- 1 can kidney beans, drained and rinsed
- 1 large onion, chopped
- 4 cloves garlic, minced
- 1 cup chopped parsley
- 1 cup chopped cilantro
- 1 cup chopped scallions
- 1/2 cup chopped fenugreek leaves (optional)
- 1/2 cup vegetable oil
- 2 dried limes (limoo amani)
- 1 teaspoon turmeric
- Salt and pepper to taste
- 4 cups water
Special equipment needed:
- Large pot with lid
- Wooden spoon
Step-by-step instructions:
1. In a large pot, heat the vegetable oil over medium-high heat. Add the onions and sauté until they are golden brown.
2. Add the beef cubes and sauté until they are browned on all sides.
3. Add the garlic and sauté for 1 minute.
4. Add the chopped parsley, cilantro, scallions, and fenugreek leaves (if using) to the pot. Stir well to combine.
5. Add the turmeric, salt, and pepper to the pot. Stir well to combine.
6. Add the kidney beans and dried limes to the pot. Stir well to combine.
7. Add the water to the pot and bring to a boil.
8. Reduce the heat to low, cover the pot, and simmer for 2-3 hours, stirring occasionally, until the beef is tender and the sauce has thickened.
9. Serve hot with rice.
Time:
Preparation time: 30 minutes
Cooking time: 2-3 hours
Temperature:
Simmer on low heat
Serving size:
4-6 servings
Nutritional information:
Calories: 450
Fat: 25g
Carbohydrates: 25g
Protein: 30g
Sodium: 500mg
Fiber: 7g
Substitutions for ingredients:
- Lamb or chicken can be used instead of beef.
- Red kidney beans or black beans can be used instead of kidney beans.
- Fresh or frozen fenugreek leaves can be used instead of dried fenugreek leaves.
Variations:
- Add 1 cup of chopped spinach to the pot for added nutrition.
- Add 1 teaspoon of cumin to the pot for added flavor.
- Add 1 cup of chopped tomatoes to the pot for a tangy flavor.
Tips and tricks:
- Use a wooden spoon to stir the pot, as it will prevent the herbs from breaking down too much.
- If the sauce is too thin, remove the lid and simmer for an additional 30 minutes to thicken it.
- If the sauce is too thick, add more water to the pot and simmer for an additional 30 minutes.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot on the stove over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve in a large bowl with rice on the side.
Garnishes:
Chopped fresh herbs, such as parsley or cilantro.
Pairings:
- Serve with rice or bread.
- Pair with a side salad or roasted vegetables.
Suggested side dishes:
- Basmati rice
- Naan bread
- Cucumber and tomato salad
Troubleshooting advice:
- If the beef is tough, simmer for an additional 30 minutes until tender.
- If the sauce is too thin, remove the lid and simmer for an additional 30 minutes to thicken it.
- If the sauce is too thick, add more water to the pot and simmer for an additional 30 minutes.
Food safety advice:
- Make sure the beef is cooked to an internal temperature of 145°F.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Food history:
Ghormeh Sabzi is a traditional Persian dish that dates back to ancient times. It is made with a variety of herbs and spices, and is typically served with rice.
Flavor profiles:
Savory, herbaceous, tangy
Serving suggestions:
Serve in a large bowl with rice on the side.
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Region: Iranian