Horshet sabzi

Horshet sabzi

Beef and kidney bean stew with Persian limes

By
From
Cooking from the Heart
Serves
6
Photographer
Mark Roper

Ingredients

Quantity Ingredient
2 2/3 cups dried red kidney beans
1/2 cup vegetable oil
3-4 onions, diced
1.2kg oyster blade steak, diced
1 teaspoon ground turmeric
1 teaspoon salt
1 bunch dill, chopped
1 bunch coriander, chopped
1 bunch mint, chopped
1 bunch parsley, chopped
1 bunch tarragon, chopped
4 shallots, diced
1 bunch spinach, chopped
5 persian dried limes

Method

  1. Soak the beans in plenty of cold water overnight.
  2. Rinse the beans, then bring to the boil in a large saucepan of water. Reduce the heat and simmer for 1½ hours, or until the beans are soft.
  3. Heat the oil in a wide-based saucepan over medium heat. Sauté the onions in the oil until golden.
  4. Add the meat and brown on all sides for 5 minutes, then add the turmeric, salt, chopped herbs, shallots, spinach and 5 cups water. Bring to the boil and add the limes. Reduce the heat to low and simmer for 1 hour.
  5. Drain the beans and add them to the stew. Simmer for 20 minutes, giving a gentle stir every now and then.
  6. Serve the stew with steamed white rice and fresh herbs with radish.
Tags:
Jewish
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