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Iranian Herb And Kidney Bean Beef Stew

Name: Iranian Herb And Kidney Bean Beef Stew
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 4 servings
Cuisine: Iranian
Ingredients: 500 g halal beef chuck, cut into 1-inch cubes; 1 large yellow onion, finely chopped; 2 cups fresh flat-leaf parsley, finely chopped; 1 cup fresh cilantro, finely chopped; 0.5 cup fresh chives, finely chopped; 2 tbsp dried fenugreek leaves; 400 g canned red kidney beans, rinsed and drained; 3 whole dried lime, pierced with a fork; 1 tsp ground turmeric; 3 tbsp vegetable oil

A fragrant Persian classic featuring slow-simmered beef with sautéed fresh herbs, red kidney beans, and tangy dried limes.

Prep: 20 min
Cook: 60 min
Total: 80 min

AI-generated illustration of Iranian Herb And Kidney Bean Beef Stew

AI illustration

Technique to learn

Slow Herb Braising

Frying fresh and dried herbs in oil before braising extracts oil-soluble aromatic compounds and creates rich stew depth.

Instructions

Step 1: Heat 1 tablespoon vegetable oil in a heavy pot over medium heat and sauté finely chopped yellow onion for 5 minutes until soft.
Step 2: Add halal beef chuck cubes and ground turmeric to the onion, searing meat for 6 minutes until evenly browned on all sides.

Step 3: In a separate pan over medium heat, fry chopped parsley, cilantro, chives, and dried fenugreek in remaining oil for 6 minutes until fragrant and dark green.

Step 4: Transfer fried herbs into the beef pot, pour in 3 cups water, and bring to a gentle boil.

Step 5: Add pierced dried limes, lower heat to minimum, cover with lid, and simmer gently for 45 minutes until beef is tender.

Step 6: Stir rinsed red kidney beans into stew and cook covered for an additional 15 minutes before serving warm.

Cooking tips

Sautéing herbs thoroughly darkens color and deepens stew flavor without burning.
Piercing dried limes allows citrus broth to gently infuse meat during simmering.
Original home-cooking adaptation inspired by Iranian; regional versions vary.
Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.

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