Ghormeh Sabzi

Ingredients

Vegetable oil

3 tablespoons

Onions

2 medium, finely chopped

Beef or lamb stew meat

1.5 pounds, cut into cubes

Fresh parsley

1 cup, chopped

Fresh cilantro

1 cup, chopped

Fresh dill

1 cup, chopped

Fresh spinach

2 cups, chopped

Dried fenugreek leaves

2 tablespoons

Kidney beans

1 can (15 oz), drained and rinsed

Turmeric

1 teaspoon

Lemon juice

2 tablespoons

Salt

to taste

Pepper

to taste

Water

4-6 cups

Instructions

1. In a large pot, heat the vegetable oil over medium heat.
2. Add the finely chopped onions and sauté until they are golden brown, about 5 minutes.
3. Add the meat cubes to the pot, browning them on all sides for about 7-10 minutes.
4. Stir in the dried fenugreek leaves, fresh parsley, cilantro, dill, and spinach. Cook for an additional 10 minutes, stirring occasionally to combine.
5. Add the drained kidney beans, lemon juice, turmeric, salt, and pepper. Mix well.
6. Pour in enough water to cover the ingredients and bring the mixture to a boil.
7. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 2-3 hours, stirring occasionally, until the meat is tender and the flavors meld together.
8. Serve hot, garnished with fresh herbs if desired, alongside steamed rice or Iranian bread.