Ghormeh sabzi w/ Asan dried herb mix

• servings: 6
• active time: 45 min
• total time: 4 Hrs

Ingredients

1 packet Asan ghormeh sabzi dried herb mix

1 lb (450 g) lamb or beef stew meat, cubed

1 large onion, finely chopped

3–4 whole dried Persian limes (limoo amani) if not available mix equal amounts of lime and lemon juice then add 1 1/2 tablespoon spoons per Persian lime (6 for this quantity)

1 (15 oz) can of kidney beans, rinsed and drained (or 1 cup dried, soaked overnight)

3 cups water

Oil for cooking

1 tsp turmeric

Salt and pepper to taste

Directions

1. Rehydrate and sauté the herbs

Empty the packet of Asan dried herbs into a bowl and cover with warm water. Let the herbs soak for at least 15 minutes to rehydrate.

Drain the herbs, squeezing out excess water.

Heat about 1/3 cup of oil in a large skillet over medium heat.

Add the rehydrated herbs and sauté for 15–25 minutes. They should become aromatic and turn a darker green color. Be careful not to burn them. Set the fried herbs aside.

2. Cook the meat

In a large pot or Dutch oven, heat a few tablespoons of oil over medium heat.

Add the chopped onions and sauté until soft and golden.

Add the cubed meat and turmeric. Season with salt and pepper.

Continue to sauté until the meat is browned on all sides.

3. Simmer the stew

Add 3 cups of water to the pot and bring to a simmer.

Use a fork or knife to poke a few holes in each dried Persian lime and add them to the pot.

Stir in the sautéed herb mixture.

Reduce the heat to low, cover the pot, and let the stew simmer for at least 2 hours. This will allow the flavors to meld and the meat to become tender. Stir occasionally to prevent sticking.

4. Finish the stew

Add the rinsed and drained kidney beans to the pot.

Continue to simmer for another 30 minutes to an hour, until the beans are cooked through and the stew has thickened.

Before serving, taste and adjust seasoning with additional salt or pepper if needed.

Notes

Serve the ghormeh sabzi hot over fluffy Persian basmati rice.