This is a traditional and popular Persian dish with very strong roots in Iran. It’s vibrant, fresh, and full of flavors. Its literal translation is “herb stew,” as it’s made with lots of fresh herbs. The two standout ingredients you might not have heard of or used before are fenugreek and limoo amami (black limes). Those two ingredients are key to making the flavor profile. Fenugreek really gives it a special flavor, as it almost has a maple syrup flavor to it. So, if you’re not able to purchase it online or in a store, you can substitute a tablespoon of maple syrup in place of it.
- Yield: 4 Servings
- 1 tablespoon salted butter
- 1 large yellow onion, finely chopped
- 1½ lb lamb or beef stew meat, cubed
- 4 bunches parsley (leaves only)
- 1 bunch cilantro (leaves only)
- 4 leeks, diced
- 1 tablespoon dried fenugreek (or 1 bunch fresh fenugreek)
- 4 dried black limes (limoo amani), or 4 tablespoons lemon juice (if limoo mani is unavailable)
- 1 tablespoon turmeric
- Sea salt
- Cracked black pepper
- 1 cup water
- 1 cup dark red kidney beans, drained
- Turn your Instant Pot on Sauté mode. Add butter and yellow onion. Cook for approximately 2 minutes.
- Add your meat, and then all remaining ingredients. Just be sure that the meat is on the bottom. I added the kidney beans last on top of the all of the ingredients.
- Lock your lid and close the vent. Place on High Manual Pressure for 15 minutes, then let it NPR for about 18 to 20 minutes.
- Once done, release any remaining pressure. Remove lid at an angle to ensure you’re not dripping on yourself by accident. Give it a good stir before serving.