Khoresh-e Ghormeh Sabzi

Author

Jake Cohen, from "Jew-Ish" by Jake Cohen

Servings

8 to 10

Category

Stew

Ingredients

• 3 tablespoons vegetable oil
• 3 pounds beef chuck, cut into 1 ½-inch pieces
• Kosher salt
• Freshly ground black pepper
• 1 medium yellow onion, chopped
• 1 tablespoon dried fenugreek leaves
• 1 tablespoon ground turmeric
• 12 scallions, minced
• 4 cups packed fresh parsley leaves and tender stems, minced
• 4 cups packed fresh cilantro leaves and tender stems, minced
• 4 cups chicken stock
• 2 cups dried red kidney beans, soaked overnight and drained
• 6 dried whole Limon Omani

Directions

1. In a large dutch oven or pot, heat the oil over medium-high heat. Season the beef with a heavy pinch each of salt and pepper. Working in two batches, sear the beef, turning it as needed, until golden brown, 8 to 10 minutes per batch. Transfer the seared beef to a bowl.
2. Add the onion to the pot and cook stirring often, until softened and lightly caramelized, 3 to 4 minutes. Stir in the fenugreek and turmeric and cook until fragrant, about 1 minute. Add the scallions, parsley, and cilantro to the pot and cook, stirring continuously with a wooden spoon and scraping up any browned bits on the bottom of the pot, until the herbs are dark green in color, 4 to 5 minutes.
3. Add the seared beef, stock, beans, dried limes, and 2 cups of water, then bring to a light simmer, reducing the heat as needed. Cover and cook until both the beef and the beans are very tender, about 2 hours. Halfway through cooking, use a paring knife to carefully pierce a hole in each dried lime to release their flavor into the stew. Taste and adjust the seasoning with salt and pepper. For the best consistency and flavor, let the stew cool overnight.
4. The next day, reheat the stew over medium heat until warm. Taste and adjust the seasoning again with salt and pepper, then serve with rice.