Ghormeh Sabzi: Persian beef and herb stew with canned kidney beans

Ingredients and method

Ingredients

• 1 1/2 pounds beef chuck, trimmed and cut into roughly 1-inch stew cubes
• 1 medium yellow onion, diced
• 2 garlic cloves, minced
• 1 teaspoon ground turmeric
• 2 tablespoons olive oil for the onion and beef
• 2 US cups finely chopped fresh flat-leaf parsley, measured loosely after chopping
• 1 US cup finely chopped fresh cilantro
• 1 US cup finely chopped scallion greens and tender white parts (or tender leek), rinsed well
• 1/4 US cup finely chopped fresh spinach
• 2 tablespoons dried fenugreek leaves, not fenugreek seeds
• 6 tablespoons olive oil for gently cooking the chopped herbs
• 3 US cups water, with additional hot water available if the stew becomes too dry
• 4 whole dried Persian limes (limoo amani), pierced carefully with a fork
• 1 (15-ounce) can plain red kidney beans, drained and rinsed
• 1/2 teaspoon kosher salt to start, with more to taste
• 1/2 teaspoon ground black pepper
• Cooked plain basmati or kateh rice for serving

Method

1. Wash the herbs, scallions and spinach thoroughly and drain or pat them dry. Chop very finely and measure after chopping. Keep the dried fenugreek leaves with the herbs; this recipe does not use fenugreek seeds or a pre-seasoned herb packet.
2. In a wide skillet heat the six tablespoons of oil on medium-low. Add the chopped greens and dried fenugreek. Cook slowly, turning and stirring often, until moisture evaporates and the herbs deepen to a dark fragrant green without blackened edges. Expect a sustained sauté rather than a quick wilt; reduce the heat if they begin to burn. Set aside.
3. In a large heavy pot, heat the remaining two tablespoons oil. Soften the onion over medium heat until lightly golden. Add garlic and turmeric and stir briefly, then add beef cubes and cook until their surfaces lose raw color and take some browning.
4. Pour in three US cups water, the starting salt and the black pepper. Bring to a simmer, lower the heat and partially cover. Cook gently for about 45 minutes, adding a little hot water if the pot becomes dry.
5. Fold in the sautéed herbs. Simmer for at least another 45 minutes, stirring occasionally, and continue until the beef is fork-tender. The stew should be moist and thick; add hot water a little at a time if needed, or uncover briefly to reduce excess liquid.
6. Set each dried lime securely on a board and carefully pierce it with a fork, keeping your other hand out of its path. Add the limes and drained canned beans. Simmer 15–20 minutes, then taste the sauce and adjust salt. Lift out limes if the sauce becomes bitter; do not crush them into the stew.
7. Serve the stew beside hot rice and keep any leftovers out of room-temperature storage: transfer into shallow containers and refrigerate promptly.