There are three essential elements to this khoresh, or stew, which is often called Iran’s national dish. First, the sweet, pungent flavor of dried or fresh fenugreek leaves defines the stew, which simply isn’t the same without it. Likewise, Omani limes (also known as dried Persian limes) add a distinct aged sourness that is vital to the dish. Finally, the classic Persian technique of sautéing a mountain of finely minced herbs lends character and complexity to the foundation of the stew. Don’t be afraid to really cook down the herbs until quite dark and dry; this step is essential to concentrate their flavor.
Ingredients:
15 oz (425g) Kidney Beans
1 Medium Onion 2 Garlic Cloves
2 Dried Limes (Limo Amani)
1 lb (453g) Stew Beef
1 Bunch Leek Chives,
Fenugreek Leaves,
Parsley Salt,
Ground Chili Pepper
Persian spice mix (Advieh) 1 Tbsp Tomato Paste
Directions:
1- Fry the diced onions and garlic in a small pot with 2 tbsp vegetable oil until translucent and golden.
2- Add the chopped beef to the pot, stir and fry along until brown.
3- Add boiling water to the pot until it covers the mixture.
4- Cover the pot with the lid and let it simmer for 60 to 90 minutes.
5- Fry the herbs in a pot with 2 tbsp vegetable oil.
6- Add the fried herbs to the beef mixture pot.
7- Add the kidney beans to the pot.
8- Make few holes into the soaked limes and add them to the pot and stir.
9- Now add ground chili pepper, salt, Persian spice mix (Advieh) as preferred. 10- Add 1 tsp tomato paste to the pot and mix thoroughly until well mixed. 11- Cover the pot with the lid and cook for 30 minutes.
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