Khoresht Sabzi (Vegetable Stew)

Ingredients: (4 servings)

 

 

1 1/2 lb. Beef for stew      1 lb. Parsley
1 lb.  chive  ¼ lb. spinach  2 medium clove of garlic
1 Medium onions      1 cup black eye beans 3 large dried preserved lime ( available in Mediterranean and Indian store)     
3/4 cup of Canola cooking oil      1/2 teaspoon turmeric
Salt, paper,  as desired

Directions:
1) Add 1/4 cup of oil to a large pan.

2) Cut the garlic and onion into small squares, then fry in oil until slightly golden.
3) Cut meat into 1x2 inch pieces and fry with onions until color changes.
4) Bring 2-3 glasses of water to  boil, and add to meat. Add salt and pepper, and
turmeric, salt and pepper and cook over medium heat.
5) Clean, wash, and finely chop the vegetables (with knife and board, no food processor).
6)  Fry the vegetable with 1/2 cup oil and one tea spoon of turmeric until its color change to dark green.
7) Add the fried vegetable to the meat.
8) Tap the dried preserved lemon with tip of the knife and make few holes in different side of the lemon, and add to the stew,
9) Let the stew cook in low heat for about another  1 1/4 hour for the meat and vegetable to cook together and meat becomes tender..
10) Add the black eyed beans to the stew to cook another 45 minutes or until you serve it.

Serve with white Basmati Rice garnished with Saffron.