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Persian Herb Stew

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PREP TIME
45 min
COOKING TIME
145 min
TOTAL TIME
190 min
SERVINGS
6 servings
Dinner Persian
Persian Herb Stew
Ingredients
  • 1/4 cup canola oil, divided
  • 1 large yellow onion, finely chopped
  • 1 teaspoon ground turmeric
  • 1 1/2 pounds boneless chuck roast, cut into 1 1/2-inch cubes
  • 1 1/2 cups finely chopped spinach
  • 1 cup finely chopped green onions (green part only)
  • 1/2 cup finely chopped Italian flat-leaf parsley
  • 1/4 cup finely chopped cilantro
  • 1/4 cup finely chopped chives
  • 1/4 cup finely chopped fenugreek leaves
  • 1 1/2 cups water, or more as needed
  • salt and ground black pepper to taste
  • 1 lemon, juiced
  • 4 dried Persian limes (limoo amani), or more to taste
  • 1 (15 ounce) can red kidney beans, drained and rinsed
Instructions
1
Preheat the cooking vessel by heating 2 tablespoons of oil in a large, deep container over a moderately high heat setting.
2
Add the sliced onion and cook continuously while stirring until it reaches a deep, golden brown color, taking around 10 to 15 minutes.
3
Introduce the turmeric spice into the mixture and stir for about 1 to 2 minutes.
4
Next, add the chuck cubes to the pot and cook until they are evenly coated with turmeric and have developed a brown color on all sides, requiring approximately 8 to 10 minutes.
5
In a separate cooking vessel, heat the remaining 2 tablespoons of oil over a medium heat setting.
6
Combine the fresh spinach leaves, green onions, parsley, cilantro, chives, and fenugreek leaves in the pot and cook continuously while stirring until they reach a deep dark green color, taking around 5 to 10 minutes.
7
Stir the spinach mixture into the onion and chuck mixture.
8
Add sufficient water to create a thick, syrupy consistency in the stew. Season with salt and pepper according to taste.
9
Introduce a squeeze of lemon juice into the mixture, stirring well.
10
Reduce the heat to its lowest setting and cover the pot.
11
Simmer the stew until the greens have softened, approximately 1 hour.
12
Pierce the dried limes with a fork and add them to the stew.
13
Continue simmering until the chuck is tender, taking around 30 minutes to 1 hour.
14
Add red kidney beans to the stew and cook until all the flavors have combined, approximately 30 more minutes.
15
Discard the dried limes before serving.