Steps
Step-by-step
1 Boil the red beans for 1 hour. 2 Remove unnecessary fat from the meat, and cut the meat into smaller pieces. 3 Heat a bit of normal olive oil in a big pot with lid. Add the onions, and fry at high temperature for 1–2 minutes. 4 Stir in the meat, and cook for another 1–2 minutes. 5 Reduce the heat to the lowest level. The meat will release a significant amount of juice which will contribute to the flavor of the stew. 6 Stir in the parsley, spinach, coriander leaves, and ghormeh sabzi herbs. 7 Stir in boiling water (about 0.5 L or until the consistency is right). 8 Stir in the cooked, drained beans. Simmer for about ½–3 hours over low heat. The longer the better. 9 Soak the dried limes in hot water for 15 minutes, and puncture each of them with a fork. 10 Add the dried limes, turmeric, pepper, and salt to the stew. Simmer for another ½–1 hour. 11 If desired, for the best taste, let the stew cool down and store it in a fridge. The taste is better over the next two days. 12 Steam the rice. 13 Grind the saffron and sugar together in a mortar. Add about 1 tablespoon boiling water. Toss some of the cooked rice with the saffron water to color it. 14 Serve the stew hot in its own bowl. Serve the plain rice in a separate bowl, topped with the saffron rice. Notes * Smaller dried limes have a better taste. Category:Recipes using beef Category:Recipes using lamb Category:Recipes for stew Category:Iranian recipes Category:Recipes using cilantro Category:Recipes using lime Category:Recipes using herbs and spices
Photo: Wikibooks Cookbook contributors · Wikimedia Commons · CC BY-SA
Source: Wikibooks Cookbook
