Khoresht Sabzi – 2nd Variation (Green Vegetable Stew)

1 lb. stew meat
1 large onion, chopped
1/2 cup red beans or pinto beans
2 bunches green onions
2 bunches parsley
1 bunch cilantro
1 package dill
2 large leeks
1 tablespoon dried fenugreek (optional)
1/2 cup lemon juice
1 teaspoon tumeric
salt, black pepper
1/4 cup shortening

Cook the beans until tender and set aside.  Chop and fry the vegetables in the shortening.  When they turn dark green and all the water is fried out, set aside.

Fry the meat, chopped onions, tumeric, and pepper in 2 tablespoons of liquid oil until the meat is well browned.  Add 2 cups of water and let simmer for 1 hour.  Add the cooked beans, vegetables and lemon juice and continue cooking for 1 more hour or until the meat is tender and the khoresht is as thick as you want it.  Serve with plain rice.

NOTE: Substitutions

– 1 whole chicken for 1 lb. stew meat
– verjuice (sour grape juice) for lemon juice
– black-eyed peas for red beans


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