Ghormeh Sabzi (Iranian Herb Stew)

Ingredients

• •200 g red beans
• •2 onions , finely chopped
• •800 g beef or lamb which has some fat (such as the meat for boiled beef )
• •1 tablespoon oil
• •1 bunch parsley , finely chopped
• •1 bunch spinach , finely chopped
• •1 bunch coriander leaves , finely chopped
• •1 can (about 400 g) fried ghormeh sabzi herbs
• •8 dried limes
• •1 teaspoon turmeric
• •Salt
• •Pepper
• •800 g rice
• •Saffron
• •Sugar (optional)

Instructions

1. 1Boil the red beans for 1 hour.
2. 2Remove unnecessary fat from the meat, and cut the meat into smaller pieces.
3. 3Heat a bit of normal olive oil in a big pot with lid. Add the onions, and fry at high temperature for 1–2 minutes.
4. 4Stir in the meat, and cook for another 1–2 minutes.
5. 5Reduce the heat to the lowest level. The meat will release a significant amount of juice which will contribute to the flavor of the stew.
6. 6Stir in the parsley, spinach, coriander leaves, and ghormeh sabzi herbs.
7. 7Stir in boiling water (about 0.5 L or until the consistency is right).
8. 8Stir in the cooked, drained beans. Simmer for about ½–3 hours over low heat. The longer the better.
9. 9Soak the dried limes in hot water for 15 minutes, and puncture each of them with a fork.
10. 10Add the dried limes, turmeric, pepper, and salt to the stew. Simmer for another ½–1 hour.
11. 11If desired, for the best taste, let the stew cool down and store it in a fridge. The taste is better over the next two days.
12. 12Steam the rice.
13. 13Grind the saffron and sugar together in a mortar. Add about 1 tablespoon boiling water. Toss some of the cooked rice with the saffron water to color it.
14. 14Serve the stew hot in its own bowl. Serve the plain rice in a separate bowl, topped with the saffron rice.