Middle Eastern: Ghormeh Sabzi 03 by Recipe Cottage

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	Ghormeh Sabzi 03

		Gorma Sabzi 1 chopped onion 2 Tbsp cooking oil 1 lb beef (London Broil) cut into half-inch chunks 5 bunches Parsley 3 bunches cilantro 3 bunches green onions sliced into little rings 1 limmonee (dried lime) or juice from 1 lemon 1 Tbsp shambolilay (dried fenugreek leaves) water rice 1 can kidney beans plus juice Saute onion in oil. Add beef. Brown slightly then add enough water to barely cover and simmer while you remove the leaves from parsley and cilantro, put in sink with green part of green onions. Rinse greens 3 times, drain and add to pot. Add limmonee or lemon juice and shambolilay. Keep barely covered with water to make like a stew. Cook a pot of rice now. Add kidney beans plus juice to the stew once the greens turn kind of olive green colored (large or small can of beans, whichever you prefer) in the last 10 or 15 minutes, so the beans don't get mushy. Serve stew over rice.