Khoresh lubia sabz is the easygoing cousin of lubia polo. The same green beans and tomato go into a stew this time, served with rice on the side.
It is quick by khoresh standards and very forgiving, which makes it a good first stew for anyone new to Persian cooking.
At a glance: serves four. About an hour and a half. Easy.
Ingredients
- 400g lamb or beef, cut into small cubes
- 500g green beans, cut into 2cm pieces
- 1 large onion, chopped
- 2 cloves garlic, crushed
- 2 tbsp tomato paste
- 2 tomatoes, chopped
- 1 tsp turmeric
- ½ tsp ground cinnamon
- 2 tbsp lemon juice
- Vegetable oil, salt and black pepper
Method
- Fry the onion and garlic until golden. Add the turmeric and cinnamon, then brown the meat.
- Stir in the tomato paste and fry for two minutes. Add the tomatoes and two and a half cups of hot water. Season, cover and simmer for about an hour.
- Fry the green beans in a little oil for five minutes, then add them to the stew.
- Cook for another 20 to 30 minutes until the beans are tender. Add the lemon juice at the end and check the seasoning.
Keep the beans bright. Frying them before they go in helps them hold their colour and shape.
Make it meat-free. Swap the meat for a can of chickpeas and cut the simmering time to 40 minutes.
Serve with plain rice and a bowl of yoghurt. It keeps for three days in the fridge.
