GHORMEH SABZI (GREEN PERSIAN STEW)

www.thesheepareout.com

INGREDIENTS:
1 onion, peeled and roughly chopped
2 leeks, split in half lengthwise and well washed
1 bunch cilantro, well washed
2 bunches parsley, well washed
1 lb. beef stew meat
1 tsp. tumeric
3 tsp. salt
1 15 oz. can kidney beans, drained and rinsed
2 c. water
c. lemon juice
Olive oil
Salt and pepper to taste
DIRECTIONS:
1. Put the rough chopped onion in a food processor and pulse until finely chopped. Put the onion in a small
bowl and set aside.
2. Roughly chop the cleaned leeks and add them to the food processor. Pulse them until chopped finely, then
put them in a medium bowl and set aside.
3. Add the cilantro and parsley to the food processor and chop finely. Add them to the leek bowl and set aside.
4. Pour 1 tbsp. of olive oil into a Dutch oven and heat the pan over medium high. When the oil is hot add the
onions and saut until browned on the edges.
5. Add the stew meat to the pan and brown the pieces on all sides.
6. Add the turmeric and salt, and stir to combine.
7. Add the leeks, cilantro and parsley to the pan, along with the kidney beans, water, and lemon juice. Bring
the stew to a simmer and let it bubble away gently for 1 hours. Taste to adjust seasonings.
8. Serve over steamed basmati rice. Enjoy!
Recipe by: The Sheep Are Out at http://www.thesheepareout.com/