- 750 g meat (lamb or beef), cut into 2-inch pieces
- cooking oil
- 1 medium onion, finely chopped
- 1/2 tablespoon tomato paste
- 1 teaspoon turmeric powder
- 4 dried limes (you can find dried limes at any Iranian store)
- water
- salt & pepper to taste
- 1 can (540 ml) red kidney beans or 2/3 cup dried red kidney beans
- Either: 3 cups (60 g) dried Ghorme Sabzi herb mixture (you can find the Ghormeh Sabzi herb package at any Iranian store) Or: buy the herbs separately and mix together (20 g dried parsley, 15 g dried coriander, 25 g dried scallions or dried leeks and 2 tablespoons dried fenugreek)
For Beans:
If you are using the dried red kidney beans, first soak them in cold water for about 8 hours and drain.
Place them in a small pot and pour 3 cups water over them. Cover the pot and bring to a boil. Reduce heat to medium and simmer until beans are just tender. Drain and set aside.
If you are using the canned beans, just drain and set aside.
For Herbs:
If you are using dried herb, place the herb mixture in a medium bowl. Add 1 cup water, mix well and let stand for 30 minutes or until all liquid is absorbed.
Heat 1/3 cup oil in a non-stick frying pan over medium-low heat. Add the herb mixture and sauté until they are fragrant and color turns to a dark green, about 8-10 minutes (do not burn them; watch them carefully as they will go bitter if burned). Add more oil if necessary. Set aside.
Heat 5 tablespoons oil in a pot over medium heat. Add the chopped onions and sauté for 5-6 minutes. Increase heat to medium-high, add the beef and sauté until brown on all sides.
Add the turmeric powder and tomato paste; mix well.
Add 4 1/2 cups hot water, fried herbs and dried limes. Cover the pot and bring to a boil on high heat for just a couple of minutes.
Lower the heat to medium and simmer until beef is tender (not completely cooked), about 60 minutes (cooking time depends on the meat).
Add salt and pepper.
Simmer until beef is completely cooked, about 30 minutes. Add more boiling water during cooking, if necessary.
Then add the red kidney beans. Taste and adjust seasonings. Cook covered over low heat for 30 more minutes. Serve with Persian Rice.