Ghormeh sabzi or Persian (Iranian ) stew

dried limes

💰Cheaper: fresh limes

Fresh limes provide acidity but lack the unique flavor of dried limes.

lamb

🥗Healthier: chicken

💰Cheaper: beef

Chicken is lower in fat, while beef is often less expensive.

kidney beans

🥗Healthier: black beans

💰Cheaper: canned beans

Canned beans save time and are often cheaper.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is a cost-effective cooking oil.

Heat 2 tablespoons of olive oil in a pressure cooker.

Add 1 pound of stew beef cut into small pieces and 1/2 chopped onion to the hot oil and fry until the meat is browned.

In a separate bowl, combine 1 cup finely chopped cilantro, 1 cup finely chopped leek or chives, 1 tablespoon dried fenugreek leaves, 1 cup finely chopped parsley, and 1 cup frozen spinach.

Add the herb mixture to the pressure cooker with the meat and onion, and fry for a few minutes until well combined.

Add 1/2 teaspoon turmeric powder, 1/4 teaspoon chili powder (optional), 1 teaspoon black pepper, and 2 teaspoons salt to the meat and herb mixture, and mix well.

Add 1 cup of water to the pressure cooker, secure the lid, and cook on high pressure for 30 minutes.

After 30 minutes, release the pressure naturally and check if the meat is tender.

Once the meat is tender, add 1 cup of cooked kidney beans, 1 whole lime, and 1/2 lime juice to the pot.

Cook for an additional 10-15 minutes on medium heat, stirring occasionally to prevent burning.

Check the seasoning and adjust if necessary before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens