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Export 15 ingredients for grocery delivery
Soak kidney beans in a bowl of water for 2-3 hours.
Wash parsley, cilantro, chives and fenugreek. Pat dry and chop very finely.
Heat a dry pan on low heat and saute the herbs for about 10 minutes until they dry out a bit. Add 1/3 cup vegetable oil and saute for 15 more minutes on low heat. Set aside.
Heat 3 tbsp vegetable oil in a large pot over medium heat. Saute onion until translucent.
Add cubed beef or lamb and turmeric, Saute until the color is light brown.
Add 4-5 cups of water and bring to boil, then turn the heat to medium-low so it simmers lightly.
Rinse kidney beans and add it to the stew.
Cover and cook for 30 minutes.
Add sauteed herbs and cover. Cook for 1 - 1 1/2 hour on low heat.
Poke Persian dried limes with a fork and add them to the stew. Season with salt and pepper and cook for another 15 minutes.
Serve with Persian Steamed White Rice