Ghormeh Sabzi (Persian Herb Stew)

Directions

Ingredients :

¼ cup canola oil

divided

1 large yellow onion

finely chopped

1 teaspoon ground turmeric

1 ½ pounds boneless chuck roast

cut into 1 1/2-inch cubes

1 ½ cups finely chopped spinach

1 cup finely chopped green onions (green part only)

½ cup finely chopped Italian flat-leaf parsley

¼ cup finely chopped cilantro

¼ cup finely chopped chives

¼ cup finely chopped fenugreek leaves

1 ½ cups water

or more as needed

salt and ground black pepper to taste

1 lemon

juiced

4 dried Persian limes (limoo amani)

or more to taste

1 (15 ounce) can red kidney beans

drained and rinsed

Methods :

Heat 2 tablespoons oil in a large pot over medium-high heat. Add onion; cook and stir until deep golden brown, 10 to 15 minutes. Stir in turmeric for 1 to 2 minutes. Add chuck cubes; cook until coated in turmeric and browned on all sides, 8 to 10 minutes.

Heat remaining 2 tablespoons oil in a separate pot over medium heat. Add spinach, green onions, parsley, cilantro, chives, and fenugreek leaves; cook and stir until deep dark green in color, 5 to 10 minutes.

Stir spinach mixture into the onion and chuck mixture. Pour in enough water to create a slurry consistency. Season with salt and pepper. Pour in lemon juice. Reduce heat, cover, and simmer stew until greens soften, about 1 hour.

Pierce dried limes with a fork and add to the stew. Continue simmering until chuck is tender, 30 minutes to 1 hour. Stir in red kidney beans. Cook until flavors combine, about 30 minutes. Discard dried limes before serving.