Iranian · intermediate
Iranian Herb And Kidney Bean Beef Stew
A fragrant Persian classic featuring slow-simmered beef with sautéed fresh herbs, red kidney beans, and tangy dried limes.
- PREP TIME
- 20 min
- COOK TIME
- 60 min
- SERVES
- 4
LET’S MAKE IT
Step by step
- 01
Heat 1 tablespoon vegetable oil in a heavy pot over medium heat and sauté finely chopped yellow onion for 5 minutes until soft.
- 02
Add halal beef chuck cubes and ground turmeric to the onion, searing meat for 6 minutes until evenly browned on all sides.
- 03
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.
- 04
Transfer fried herbs into the beef pot, pour in 3 cups water, and bring to a gentle boil.
- 05
Add pierced dried limes, lower heat to minimum, cover with lid, and simmer gently for 45 minutes until beef is tender.
- 06
Stir rinsed red kidney beans into stew and cook covered for an additional 15 minutes before serving warm.
A LITTLE KITCHEN KNOW-HOW
Slow Herb Braising
Frying fresh and dried herbs in oil before braising extracts oil-soluble aromatic compounds and creates rich stew depth.
Notes from the kitchen
- 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.
