An amazingly textural and symphontically herby stew that a warm and wonderful answer to a chilly winter night.
The secret ingredient is the fenugreek spice, but also don’t overlook the importance of the Middle Eastern dried limes. These just need a fork poke to release their lavish flavor. You can find the dried limes on amazon or at most Middle Easter markets.
Persian Herb Stew Ingredients
1 yellow onion, chopped
3 garlic cloves, minced
1 ½ pounds beef stew meat
4 C water
3 dried limes
1 t turmeric
1 bunch cilantro, chopped
1 bunch parsley, chopped
1 bag frozen, chopped spinach
1 bunch scallions, chopped
2 T dried fenugreek
1 can red kidney beans
Squeeze of lemon juice
Making the Persian Stew
Cube the beef, salt and pepper and brown the cubes in some oil.
Remove beef to a plate. Sauté onion in the same pot for a couple minutes. Add garlic and turmeric. Stir to combine. Add beef back in and add the water and get to a nice simmer.
Reduce heat and cook uncovered for an hour.
Poke holes in dried limes and add to stew with kidney beans. Cover on low for 30 minutes.
In a sauce pan sauté cilantro, scallions and spinach until most of the liquid has dissolved. Add fenugreek. Stir and then add to stew. Stir for another 20-30 minutes.
You could serve over white rice or straight up in a bowl. Squeeze a little lemon over the top and prepare for some of the most unique, heart-warming bowls you’ll have outside of Iran.