Ghormeh Sabzi (Persian Herb Stew)

Ingredients

 

1/4 cup canola oil, divided

1 large yellow onion, finely chopped

1 teaspoon ground turmeric

1 1/2 pounds vegan beef cubes

1 1/2 cups finely chopped spinach

1 cup finely chopped green onions (green part only)

1/2 cup finely chopped Italian flat-leaf parsley

1/4 cup finely chopped cilantro

1/4 cup finely chopped chives

1/4 cup finely chopped fenugreek leaves

1 1/2 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

Directions

 

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 1 teaspoon turmeric for 1 to 2 minutes. 

 

Add vegan beef 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 beef 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.