Fenugreek, an aromatic dried herb, gives this hearty stew its distinctly floral flavor.
Ghormeh sabzi is a herb stew. It is a popular dish in Iran, and Azerbaijan and is often said to be the Iranian national dish. The history of ghormeh sabzi goes back at least 500 to 1,000 years.
¼ cup canola oil
1 lb. veal shoulder, cut into 1″ cubes
Kosher salt and freshly ground black pepper, to taste
1 tbsp. ground turmeric
1 large yellow onion, minced
2 cups minced parsley
1½ cups minced cilantro
2 bunches scallions, minced
2 cups dried kidney beans, soaked overnight, drained
1½ tbsp. dried fenugreek
4 dried black limes
Lavash or pita, for serving
Heat oil in a 6-qt. saucepan over medium-high heat. Season veal with salt and pepper. Add to pan; cook, turning, until browned all over, about 8 minutes. Transfer to a plate; set aside. Add turmeric and onion; cook until softened, about 10 minutes. Add parsley, cilantro, and scallions; cook until dark green, about 8 minutes. Return veal to pan with beans, fenugreek, limes, and 4 cups water; boil. Reduce heat to medium-low; cook until limes have softened, about 10 minutes. Pierce 2 limes with a paring knife; cook, partially covered, until veal is tender, about 1½ hours. Serve with lavash.
Source: Saveur Magazine Issue #145