PERSIAN GREEN STEW (GHORMEH SABZI)
2 lbs boneless lamb stewing meat (cut into 3/4-inch cubes) or 2 lbs boneless beef roast (cut into 3/4-inch cubes)
1 large onion, finely chopped
1⁄3 cup cooking oil
1 teaspoon turmeric
1 1⁄2 cups water
6 dried limes or 1⁄2 cup fresh lime juice
3⁄4 cup kidney bean (canned is fine)
1 large potato, diced (optional)
1 cup green onion, finely chopped
1 1⁄2 cups spinach, finely chopped
1⁄2 cup parsley, finely chopped
1⁄4 cup cilantro, finely chopped (optional)
1⁄4 cup garlic chives, finely chopped (tareh)
1⁄4 cup fenugreek leaves, finely chopped (also called shanbelileh) (optional)
Trim meat and cut into 3/4" cubes.
Fry onion over medium heat in half of the oil until golden.
Add turmeric and fry for 2 more minutes.
Increase heat, add meat cubes and stir over high heat until meat changes color and begins to turn brown.
Add water, drained kidney beans, salt and pepper to taste.
Cover and simmer gently for about an hour or until meat is tender.
Fry potatoes over high heat in the remaining oil until lightly browned.
Add to sauce, leaving oil in the pan.
Cover and simmer for 10 minutes.
Add prepared vegetables to frying pan and fry over medium heat until wilted.
Add to sauce, then add dried limes (or lime juice), cover and simmer for an additional 10-15 minutes.
Adjust seasoning and serve with saffron rice.