Persian stews are rich, fragrant, complex and subtle. What’s even better, they are very economical, with simple ingredients. All of the fancy flavour comes the layering of flavours as you add ingredients and from the blend of Persian spices, called advieh.
Advieh is very simple to come up with. Most of the ingredients are pretty common place, but a with a trip to a market or grocer that specializes in Middle Eastern food, you will have everything you need. Here’s a quick link to making this Persian staple ingredient.
Persian Beef and Green Bean Stew (Khoresht Lubia Sabz)
- large saucepan
- 2 lbs stewing beef, cut into 1" cubes
- 1 large onion
- 6 cloves garlic. minced
- 2 cups water
- 4 large ripe tomatoes, chopped or one 28 oz can, drained
- 1 6 oz can of tomato paste
- 2 tsp advieh
- 3 cups fresh green beans, trimmed and chopped into 1" pieces
- 3 red potatoes, cut into bite sized chunks
- roasted peanuts optional garnish
- fresh parsley optional garnish
- 2 tbsp olive oil
- salt and pepper to season beef and to taste
- Season beef cubes well with salt and pepper and set aside.
- Finely dice large onion.
- Heat olive oil in large saucepan over medium high heat.
- Add onion to the saucepan and fry until translucent and just about to change colour.
- Add beef and fry with onion until browned on all sides.
- Add minced garlic and fry for about 1 minute.
- Add advieh and stir to thoroughly coat all ingredients.
- Add water and bring to the boil. Turn down to a simmer. Simmer for 1 hour, covered.
- After 1 hour, add tomatoes and tomato sauce. Let simmer for 20 minutes, covered.
- Add potatoes and let simmer for 20 minutes, covered.
- Add green beans, and let simmer a further 20 minutes, partly covered.
- If the sauce needs to be thickened, remove cover completely and turn heat to medium high to reduce for a few minutes. Test potatoes for tenderness and serve over basmati rice.
- Optional: Garnish with peanuts and fresh parsley.