Ghormeh sabzi (Persian herbs stew)

Name: Ghormeh sabzi (Persian herbs stew)
Total time: 18000 s
Yield: 4 people
Cuisine: American
Ingredients: 3 bunches curly parsley, roughly chopped; 1 bunch cilantro/coriander, roughly chopped; 2 bunches green onions; only the green part, roughly chopped; 1 large onion, finely chopped; 500 gr meat (either lamb, beef or chicken) in cubes; or brown mushrooms if vegetarian; 1 tbsp turmeric; 1 tbsp salt; 1 tbsp dry fenugreek; 1 can red kidney beans (or homemade cooked ones); 3 dry lemons (fresh ones are ok if can't find dry); olive oil; 1 tbsp black pepper

Jack Fermon @el_pinche_jack

Mountain View, CA

This is an authentic Persian stew, which is the national dish of Iran. The name means "herbs stew" and it's normally eaten along with Tahdig (Persian rice). For the Thadig recipe: cookpad.com/us/recipes/14834447-tahdig-persian-rice

Jack Fermon @el_pinche_jack

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Ingredients

3.5 hrs

4 people

3 bunchescurly parsley, roughly chopped
1 bunchcilantro/coriander, roughly chopped
2 bunchesgreen onions; only the green part, roughly chopped
1large onion, finely chopped
500 grmeat (either lamb, beef or chicken) in cubes; or brown mushrooms if vegetarian
1 tbspturmeric
1 tbspsalt
1 tbspdry fenugreek
1 canred kidney beans (or homemade cooked ones)
3dry lemons (fresh ones are ok if can't find dry)
olive oil
1 tbspblack pepper

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Steps

3.5 hrs

1

Roughly chop the parsley, green part of green onions and cilantro
2

Chop them together very finely with a food processor. If you don't have a food processor, it's ok to do it with a knife but it will take longer.
3

In a large pot heat 2 tbsp of olive oil and saute the herbs for about 8 minutes in medium high heat. Reserve them.
4

Add 1 tbsp of olive oil to the pot and heat it on medium high heat. Add the onions and mix. Cook until golden. Add your meat and mushrooms, salt, turmeric, black pepper and fenugreek and mix. Cook until the meat is seared. Add 4 cups of water, the lemons and mix and bring to a boil. Then lower the heat to simmer for about 3 hours.
5

Add the red kidney beans and cook for 20 more minutes.
6

Serve with tadhig