Prepare the Stew. In a large pot, fry the onions in oil for a few minutes on medium heat about 5 minutes. Add in the meat pieces, salt, pepper, and turmeric. Fry until the meat is nice and …
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Ghormeh sabzi is a classic traditional Persian herb stew with beef or lamb, fresh herbs, and kidney beans, that's slowly cooked, developing so much flavor. Heat oil in a large skillet or cast-iron skillet over medium-high heat until the oil sizzles, about 1 minute. Add in cubed beef and sear until browned on all sides, about 6-8 minutes.
Less commonly used beans for ghormeh sabzi are pinto beans and black eyed peas. I personally love the red beans with the green herb stew. You eat with your eyes too :) This is so important for the taste of ghormeh sabzi.
Persian dried lime powder or fresh lime/lemon juice may also be added. Heat some oil and sauté onions. Add meat, spices and brown it a little. Then add drained beans, some salt, water and bring it to a boil. Lower the heat and simmer for half hour. Next heat some oil in a skillet. Add herbs and sauté until you smell the aroma of sautéed herbs.
This step is crucial to the flavor and color of the stew. You’ll know the herbs are ready when they feel dry and emit a strong, savory aroma. When the meat has cooked for 2 hours, add the cooked herb mixture, Omani limes and ½ cup water. Season with salt and bring to a boil. Reduce heat, cover pot, and simmer for another hour.