Estimated Nutrition (whole recipe, rough)
Counts 12 of 16 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Lamb | 100g cooked | 294 |
| Beef | 100g cooked | 250 |
| Rice | 1 cup cooked (158g) white | 206 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Lime | juice of 1 lime (44ml) | 11 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Spinach | 1 cup raw (30g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Red Bean | not in our table | 0 |
| Meat | not in our table | 0 |
| Coriander | not in our table | 0 |
| Saffron | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 200 g red beans
- 2 onions , finely chopped
- 800 g beef or lamb which has some fat (such as the meat for boiled beef )
- 1 tablespoon oil
- 1 bunch parsley , finely chopped
- 1 bunch spinach , finely chopped
- 1 bunch coriander leaves , finely chopped
- 1 can (about 400 g) fried ghormeh sabzi herbs
- 8 dried limes
- 1 teaspoon turmeric
- Salt
- Pepper
- 800 g rice
- Saffron
- Sugar (optional)
Directions
Boil the red beans for 1 hour.
Remove unnecessary fat from the meat, and cut the meat into smaller pieces.
Heat a bit of normal olive oil in a big pot with lid. Add the onions, and fry at high temperature for 1–2 minutes.
Stir in the meat, and cook for another 1–2 minutes.
Reduce the heat to the lowest level. The meat will release a significant amount of juice which will contribute to the flavor of the stew.
Stir in the parsley, spinach, coriander leaves, and ghormeh sabzi herbs.
Stir in boiling water (about 0.5 L or until the consistency is right).
Stir in the cooked, drained beans. Simmer for about ½–3 hours over low heat. The longer the better.
Soak the dried limes in hot water for 15 minutes, and puncture each of them with a fork.
Add the dried limes, turmeric, pepper, and salt to the stew. Simmer for another ½–1 hour.
If desired, for the best taste, let the stew cool down and store it in a fridge. The taste is better over the next two days.
Steam the rice.
Grind the saffron and sugar together in a mortar. Add about 1 tablespoon boiling water. Toss some of the cooked rice with the saffron water to color it.
Serve the stew hot in its own bowl. Serve the plain rice in a separate bowl, topped with the saffron rice.