Ghormeh sabzi – Iranian herb and beef stew

Ingredients

• 700 g beef chuck, diced
• 1 chopped onion
• 200 g parsley
• 100 g coriander
• 100 g leek or spring onion
• 1 tbsp dried fenugreek leaves
• 3 dried limes (loomi)
• 400 g cooked kidney beans, drained
• 4 tbsp oil
• 1 tsp turmeric
• 9 dl water
• 300 g basmati rice to serve
• salt and pepper

Method

1. 1Finely chop herbs and leek. Cook in 2 tbsp oil over medium-low heat for 15–20 minutes, stirring, until dark green without burning. Add fenugreek towards the end.
2. 2Sauté onion in the remaining oil in a pot. Brown beef and stir in turmeric.
3. 3Add cooked herbs and water. Pierce dried limes and add to the pot.
4. 4Simmer gently, covered, for 2–2½ hours until beef is tender. Add beans for the last 30 minutes and a little water if needed.
5. 5Season with salt and pepper. Cook rice according to the packet and serve with the stew.