Khoresht Lubia Sabz (Persian Green Bean Stew)

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by Arsy Vartanian with Amy Kubal
March 2014 / Page Street Publishing

Khoresht Lubia Sabz (Persian Green Bean Stew)

Recipe type: Yield: 4 Prep time: Cook time: Total time:


Looking for the perfect gluten-free and grain-free recipes to keep you healthy while your family and friends keep asking for more?

Ingredients:

2 tbsp/30 g ghee
1 cup/150 g onion, diced
3 garlic cloves, minced
¼ tsp turmeric
1 lb/454 g stew meat, cut into 1-inch/2-cm cubes
½ tsp sea salt
¼ tsp pepper
2 tbsp/30 ml tomato paste
¼ cup/40 g sun-dried tomatoes, packed in olive oil, chopped
2 cups/470 ml Beef Broth
1 lb/455 g green beans, stems removed and cut into 1 ½ inch/3.8 cm pieces
2 tbsp/30 ml fresh lemon juice

Directions:

  1. Heat a skillet with a lid over medium-high heat.
  2. Add the ghee and onions and cook until translucent, about 10 minutes.
  3. Add the garlic and turmeric and mix well.
  4. Season the meat with salt and pepper.
  5. Add to the skillet and brown on all sides.
  6. Add the tomato paste and sun-dried tomatoes, and mix well.
  7. Add the broth, cover and simmer on low for 1 hour.
  8. Add green beans and lemon juice and simmer for an additional 30 minutes uncovered, until green beans are soft but not soggy.

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