Iranian Herb Stew

local_grocery_store Ingredients

• 1 pound Beef stew meat, cubed
• 2 tablespoons Olive oil
• 1 Onion, finely chopped
• 3 Garlic cloves, minced
• 1 cup Fresh parsley, chopped
• 1 cup Fresh cilantro, chopped
• 1 cup Fresh fenugreek leaves, chopped
• 1 tablespoon Dried fenugreek leaves
• 2 Dried limes, pierced
• 1 can Kidney beans, drained and rinsed
• 1/2 teaspoon Turmeric
• 1/2 teaspoon Salt
• 1/4 teaspoon Black pepper, ground
• 2 cups Water

restaurant_menu Method

1. 1.In a large pot, heat the olive oil over medium heat.
2. 2.Add the beef stew meat and cook until browned on all sides. Remove from the pot and set aside.
3. 3.In the same pot, add the chopped onion and minced garlic. Sauté until the onion is translucent and fragrant.
4. 4.Add the chopped parsley, cilantro, and fenugreek leaves to the pot. Cook for 5 minutes, stirring occasionally.
5. 5.Return the browned beef to the pot and add the dried fenugreek leaves, dried limes, kidney beans, turmeric, salt, black pepper, and water. Stir well to combine.
6. 6.Cover the pot and simmer over low heat for 2 hours, or until the beef is tender and the flavors have melded together.
7. 7.Serve the Iranian Herb Stew hot with steamed rice or Persian bread. Enjoy!

lightbulb_outline Tips

• chevron_rightIf you can't find fresh fenugreek leaves, you can substitute with dried fenugreek leaves. Just reduce the quantity to 1 teaspoon.
• chevron_rightFor an extra kick of flavor, squeeze the juice of one lemon over the stew before serving.
• chevron_rightLeftovers taste even better the next day as the flavors continue to develop.
• chevron_rightFeel free to adjust the seasoning according to your taste. Add more salt, pepper, or spices if desired.