Ingredients:
1 pound beef (chuck roast, stew meat or sirloin) cut into 1-inch cubes
1 cup dried kidney beans, soaked overnight and drained
1 medium onion, chopped
3 cloves of garlic, minced
1 teaspoon turmeric
1 teaspoon dried fenugreek leaves
2 cups chopped leeks, white and light green parts only
2 cups chopped parsley
1 cup chopped cilantro
1 cup chopped scallions
2 tablespoons oil
Salt and pepper to taste
2 tablespoons tomato paste
4 cups beef broth
1 teaspoon dried lime powder or the juice of 2 fresh limes
Rice for serving
Instructions
In a large saucepan or Dutch oven, heat the oil over medium-high heat. Add the onion and cook until softened and golden, about 5 minutes.
Add the garlic, turmeric, and fenugreek leaves and cook for another minute.
Add the beef to the saucepan and cook until browned on all sides, about 8 to 10 minutes.
Stir in the soaked kidney beans, leeks, parsley, cilantro, scallions, tomato paste, and broth. Season with salt and pepper to taste.
Bring the mixture to a boil, then reduce the heat to low, cover and simmer for 2 hours or until the beef is tender and the sauce is thick. Stir occasionally.
Stir in the dried lime powder or fresh lime juice.
Serve the Ghormeh Sabzi over a bed of rice.
