Diced beef: 200g
Red beans: 200g, cooked
Dried Ghormeh Sabzi herbs (parsley, leeks or green onions, cilantro, dried fenugreek leaves): 15g (150g fresh)
Fried onion (small chopped): 1 Tbsp
Onion powder: 1 tsp
Turmeric: 1 tsp
Iranian stew seasoning: ½ tsp
Sour grapes powder: 2 tsp (optional)
Lemon powder: 2 tsp (optional)
Lemon juice: 2 Tbsp (optional)
Corn oil: 2 Tbsp
Warm water: 4 Tbsp
Boiled water: 2-3 cups
Spices: Salt + Red Pepper + Black Pepper
1. Pour the oil, dried herbs, and warm water in a nonstick pot, stir a little so all the herbs become moist, and cook it with medium heat for 3-4 minutes until their color change.
2. Add diced beef, onion powder, and half of the turmeric and sear it until the beef color changes to light brown and the herbs become a little darker.
3. Add fried onion to the mixture and sear it for another 1-2 minutes.
4. Slowly add 2-3 cups of boiled water to the pot.
5. Put the pot directly on low heat for 3 hours or use a heat diffuser and cook it for 6-7 hours until the beef is completely cooked and the stew becomes rich.
6. Add all the remaining spices and seasoning to the stew and let it cook for an extra 10 minutes.
7. Serve it with white rice ( How to cook different types of rice? ) cooked with saffron and some lightly fried barberry.
1. In the first step, if the ingredients are too dry, add 1-2 Tbsp water to the mix.
2. If you like the stew to have a darker color, sear the herbs with low heat for a longer time until it has the color that you like.
3. You can add more oil to the stew or you can reduce 1 Tbsp from the ingredients above.
4. Turmeric helps the herbs become darker in the process, but too much of it will make the stew bitter.
5. If the size of the chopping of dried herbs is too big for your taste, chop it further in a food processor for 30-60 seconds.
6. You can cook the stew sour, sour-sweet, or not sour at all but for a change, you can also use pomegranate paste, sour orange paste, or tomato paste (½ Tbsp for the said ingredients).
7. Adjust the concentration of the stew before adding the spices in step 6.
8. Always use boiled water to add to the stew so it doesn’t change the taste of it.
Yufka dough: 12 sheets (12x12 cm)
Balsamic: 3 Tbsp
Rolled oats: 3 cups
Barley flour: 2 cups