ingredients are available at Tehran Station.
INGREDIENTS:
- 2 onions, finely chopped
- 4 cloves garlic, crushed
- 1 tsp turmeric
- 250g stew meat (preferably lamp)
- 1 pack of frozen herbs
- 6 dried Persian limes
- salt and ground black pepper & Tehran Station Saffron to taste
- 1/2 lemon, juiced
- 1 Can red kidney beans, drained and rinsed
INSTRUCTIONS
- Chop onion and garlic in a pan and fry with oil and once the colour is turned yellow then add 1tsp turmeric.
- Cut meat in cubes and fry them in the pot with the onion and garlic. Add seasoning (salt, pepper and TS* saffron). Heat on low, let them cook for 20 minutes.
- meanwhile, unpack the frozen herb and fry it in a separate pan. once its changed colour and fried, add it to the other pan and mix them all.
- Make a couple of small holes in each of the dried limes. Add to the meat along with the beans. Add 4 cups of water, cover, and cook on medium for 1 hour. Add half a lemon before serving.
- When stew has cooked 1 hour. Partially cover; cook, stirring occasionally, until meat and beans are tender and stew is thickened, 2–2½ hours. If stew thickens before meat and beans are tender, thin with ½ cup water and continue cooking.
- Serve over white Persian steamed rice (to know how to cook Persian steamed rice please check our blog).
*Tehran Station