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ghormeh sabzi, ghormeh sabzi recipe, stew recipe
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CALORIES

GHORMEH SABZI

  • 15 oz (425g) Kidney Beans
  • 1 Medium Onion
  • 2 Garlic Cloves
  • 2 Dried Limes (Limo Amani)
  • 1 lb (453g) Stew Beef
  • 1 Bunch Leek Chives, Fenugreek Leaves, Parsley
  • Salt, Ground Chili Pepper
  • Persian spice mix (Advieh)
    Advieh, stew seasoning, advieh khoresht
  • 1 Tbsp Tomato Paste
PREPARATIONS:

1- Dice the onion.
2- Dice the garlic cloves.
3- Soak the dried limes for 15 minutes.
4- Chop the beef.
5- Mince the herbs (leek chives, fenugreek leaves and parsley).
6- Boil 5 Cups of Water.

DIRECTIONS:

1- Fry the diced onions and garlics in small pot with 2 tbsp vegetable oil until translucent and golden.
2- Add the chopped beef to the pot, stir and fry along until brown.
3- Add boiling water to the pot until it covers the mixture.
4- Cover the pot with the lid and let it simmer for 60 to 90 minutes.
5- Fry the herbs in pot with 2 tbsp vegetable oil.
6- Add the fried herbs to the beef mixture pot.
7- Add the kidney beans to the pot.
8- Make few holes into the soaked limes and add them to the pot and stir.
9- Now add ground chili pepper, salt, Persian spice mix (Advieh) as preferred.
10- Add 1 tsp tomato paste to the pot and mix thoroughly until well mixed.
11- Cover the pot with the lid and cook for 30 minutes.



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