Persian Ghormeh Sabzi Herb Bean Stew
Ingredients
- 300 gram 300g stewing beef or lamb, cut into cubes
- 1 cup 1 cup red kidney beans (soaked overnight and drained)
- 500 gram 500g mixed herbs (parsley, cilantro, chives or scallions, fenugreek) — finely chopped
- 1 1 large onion, diced
- 3 3 dried limes (limoo amani), pierced with a fork
- 3 tablespoon 3 tbsp vegetable oil (for frying herbs and onions)
- 1/2 teaspoon 1/2 tsp turmeric
- Salt and black pepper to taste
- 3_4 cup 3–4 cups water (or as needed)
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