Iran
Beef, red beans and a generous mix of herbs simmered with dried limes, served with saffron-tinted rice.
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Bean saucepan · Large covered stew pot · Rice pot · Mortar · Food thermometer
5 clear steps
Pick over the beans and soak in the refrigerator at least 5 hours. Drain, discard soaking water and boil in fresh water for at least 30 minutes, continuing initially about 1 hour total until tender. Drain.
Warm oil in the stew pot and soften the onions. Add cubed beef and cook briefly to brown the surface, then lower the heat. Add all three chopped fresh herbs and the prepared fried herb mixture; these are both listed, not alternatives.
Add about 500 ml boiling water, or enough for a simmering consistency, and the cooked beans. Cover and simmer, stirring occasionally, initially ½–3 hours until the beef is tender; it must reach at least 63°C with a 3-minute rest.
Soak dried limes in hot water for about 15 minutes and pierce with a fork. Add them with turmeric, salt and pepper and simmer another ½–1 hour, checking that the pot does not dry out.
Cook rice according to its package. Grind a little saffron with optional sugar, mix with 1 tablespoon boiling water and toss with a small portion of cooked rice. Serve stew alongside rice topped with saffron rice. Refrigerate leftovers promptly and reheat to 74°C.
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