December 17, 2016

Khoresht Loobia Sabz: Persian Green Bean and Lamb Stew

Persian cuisine is full of delicious, slow-simmered dishes that are very satisfying on cold winter nights - even more so if you've had the foresight to put a stash in the freezer. This tomato and green bean stew can be made with lamb, beef, chicken, or meatless, and is generally served with rice.

I made this recipe first due to a sudden abundance of fresh green beans that needed using. Normally, I prefer very fine green beans, which are sometimes also called French or filet beans (Prinzessbohnen, or Nadelbohnen in German), which are stringless and supremely tender, but on this occasion I found myself with a rather large bag of somewhat larger diameter green beans, and wanted to find a recipe that would do them justice. Although these beans are stringless they are also quite firm, but this dish simmers until the beans are truly tender, absorbing the flavours around them as they soften. The resulting texture is luscious rather than overcooked, and helps the dish stand up to freezing very well.

I scoured my resources for recipes to get a sense of the variations of this dish (also spelled Khoresht Lubia Sabz), and eventually made a version very closely modelled on Khoresht Lubia Sabz by My Persian Kitchen, although I note that I used much less water than the original recipe.

Khoresht Loobia Sabz: Persian Green Bean and Lamb Stew

Serves 4

500 grams lamb stew meat, diced medium-small
1.5 tablespoon canola oil (divided)
1 large yellow onion, finely diced
5 garlic cloves, minced or crushed
1/2 teaspoon kosher or coarse sea salt (or to taste)
1 teaspoon turmeric
1/4 teaspoon ground cumin
1/4 teaspoon paprika
1/2 teaspoon ground black pepper
pinch of ground cinnamon (optional)
400 mL diced tomatoes (canned is fine)
3 tablespoons tomato paste
2 cups water
400 grams green beans
3 tablespoons lemon juice

In a medium-large soup pot over medium heat, heat one tablespoon of the canola oil and add the onion and garlic. Stir and sauté until the onion is translucent and just starts to stick to the bottom of the pan, and then add the lamb. Sprinkle with salt, pepper, turmeric, cumin, paprika, and cinnamon (if using), and continue to sauté until the lamb colours slightly. Add the water, and bring to a simmer. Reduce the heat and cover, and then simmer for an hour and a half, until the lamb is tender.

Add the diced tomatoes and tomato paste, and stir thoroughly through. Let the stew continue to simmer while you prepare the beans.

Wash and dry the beans, and trim the ends. Cut the beans into short lengths (each bean cut either into halves or thirds, depending on length). In a separate skillet, heat the remaining half tablespoon of oil until it shimmers, and then add the cut green beans into the hot skillet. Stir fry the beans until they are bright green (add an extra pinch of salt as you fry them), about 3 minutes. Pour the beans into the stew, and add the lemon juice. Stir through, cover the pot, and reduce the heat to low. Simmer for about an hour, until all of the flavours permeate the beans.

Serve over plain rice, such as chelow or kateh, or even a polow if the mood takes you.

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