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LOCATION: Recipes >> Middle Eastern >> Ghormeh Sabzi 03

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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.

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