Ghormeh Sabzi (Persian Herb Stew)
1 tbsp RawSpiceBar’s Rose & Cinnamon Advieh
2 pounds lamb or chicken, cubed
1 cup kidney beans
1 yellow onion, diced
4 bunches parsley
1 bunch cilantro
2 large leeks or 4 scallions
2 lemons, juice
Salt and pepper to taste
Clean and wash herbs, dry thoroughly and chop finely.
Heat 1/3 cup of vegetable oil in a large skillet over medium heat and saute herbs, 15 minutes, stirring frequently. Set aside.
In a large stew pot, saute chopped onions in 2 tablespoons of oil until they become golden brown.
Add the meat, Rose & Cinnamon Advieh, salt, pepper and let brown on all sides. Add beans, herbs and lemon juice.
Add water to cover the mixture by 2-3 inches, bring to a boil on high heat. Reduce heat, cover and cook on low, about 90 minutes.
After 90 minutes, season as necessary and let simmer another 30 minutes (the longer it simmers, the better it tastes). Serve hot with rice, salad and/or yogurt and enjoy!