Best Persian Carrot And Green Bean Stew Recipes

GHORMEH SABZI (PERSIAN HERB STEW)

Ghormeh Sabzi (Persian Herb Stew) image

Ghormeh sabzi is deliciously savory and loaded with the flavors of several different green herbs. It's traditionally served atop white rice (polow). You can also serve it with lavash bread.

Provided by marybakes

Categories Soups, Stews and Chili Recipes Stews Beef

Time 3h9m

Yield 6

Number Of Ingredients 15

Ingredients

¼ cup canola oil, divided
1 large yellow onion, finely chopped
1 teaspoon ground turmeric
1 ½ pounds boneless chuck roast, cut into 1 1/2-inch cubes
1 ½ cups finely chopped spinach
1 cup finely chopped green onions (green part only)
½ cup finely chopped Italian flat-leaf parsley
¼ cup finely chopped cilantro
¼ cup finely chopped chives
¼ cup finely chopped fenugreek leaves
1 ½ cups water, or more as needed
salt and ground black pepper to taste
1 lemon, juiced
4 dried Persian limes (limoo amani), or more to taste
1 (15 ounce) can red kidney beans, drained and rinsed

Steps:

Heat 2 tablespoons oil in a large pot over medium-high heat. Add onion; cook and stir until deep golden brown, 10 to 15 minutes. Stir in turmeric for 1 to 2 minutes. Add chuck cubes; cook until coated in turmeric and browned on all sides, 8 to 10 minutes.
Heat remaining 2 tablespoons oil in a separate pot over medium heat. Add spinach, green onions, parsley, cilantro, chives, and fenugreek leaves; cook and stir until deep dark green in color, 5 to 10 minutes.
Stir spinach mixture into the onion and chuck mixture. Pour in enough water to create a slurry consistency. Season with salt and pepper. Pour in lemon juice. Reduce heat, cover, and simmer stew until greens soften, about 1 hour.
Pierce dried limes with a fork and add to the stew. Continue simmering until chuck is tender, 30 minutes to 1 hour. Stir in red kidney beans. Cook until flavors combine, about 30 minutes. Discard dried limes before serving.

Nutrition Facts : Calories 343.6 calories, Carbohydrate 18.6 g, Cholesterol 51.5 mg, Fat 22.6 g, Fiber 7.5 g, Protein 18.4 g, SaturatedFat 5.8 g, Sodium 226 mg, Sugar 1.7 g

PERSIAN CARROT AND GREEN BEAN STEW

Persian Carrot and Green Bean Stew image

Make and share this Persian Carrot and Green Bean Stew recipe from Food.com.

Provided by Debbie R.

Categories One Dish Meal

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 lb lamb, cut in cubes (or beef)
1/4 cup butter
1 lb green beans, cut in one-inch pieces
1 cup tomato paste
1 lb carrot, cut in one-inch slices
2 large waxy potatoes, cut in one-inch cubes
1/2 teaspoon cinnamon
1 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon turmeric

Steps:

Sprinkle meat with cinnamon. Brown in butter in batches. Add 2 cups water to meat in pot. Bring to a boil. Lower heat to medium-low, and simmer 30-40 minutes or until meat is well cooked. (Keep the pot covered.).
Remove lid, and add green beans, tomato paste, carrots, potatoes and spices/seasonings. Stir together. Simmer over medium-low heat for 30 minuets. If sauce is too thin, boil down for a few minutes to get desired consistency.
Serve with flat bread or over plain rice.

Nutrition Facts : Calories 551.7, Fat 23.8, SaturatedFat 12.2, Cholesterol 90.5, Sodium 1341.6, Carbohydrate 64.1, Fiber 13.3, Sugar 18.5, Protein 25.8