Ingredients for - Ghormeh Sabzi (Persian Herb Stew)

1. Canola oil, divided ¼ cup
2. Yellow onion, finely chopped 1 large
3. Ground turmeric 1 teaspoon
4. Boneless chuck roast, cut into 1 1/2-inch cubes 1 ½ pounds
5. Finely chopped spinach 1 ½ cups
6. Finely chopped green onions (green part only) 1 cup
7. Finely chopped Italian flat-leaf parsley ½ cup
8. Finely chopped cilantro ¼ cup
9. Finely chopped chives ¼ cup
10. Finely chopped fenugreek leaves ¼ cup
11. Water, or more as needed 1 ½ cups
12. Salt and ground black pepper to taste 1 ½ cups
13. Lemon, juiced 1
14. Dried Persian limes (limoo amani), or more to taste 4
15. Red kidney beans, drained and rinsed 1 (15 ounce) can

How to cook deliciously - Ghormeh Sabzi (Persian Herb Stew)

1 . Stage

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.

2 . Stage

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.

3 . Stage

Stir spinach mixture into onion and chuck mixture. Pour in enough water to create a slurry consistency. Season with salt and pepper. Stir in lemon juice. Reduce heat, cover, and simmer stew until greens soften, about 1 hour.

4 . Stage

Pierce dried limes with a fork; add to stew. Continue simmering until chuck is tender, 30 minutes to 1 hour. Stir in red kidney beans. Cook until flavors combine, about 30 more minutes. Discard dried limes before serving.