Ghormeh Sabzi (Persian Herb Stew)

Name: Ghormeh Sabzi (Persian Herb Stew)
Total time: 180 min
Ingredients: 12 dried black Persian limes, halved and seeded; 9 cups water, divided; 1 cup black eyed peas, soaked overnight; 3 pounds beef chuck, cut into 1½-inch pieces; 2 medium onions, roughly chopped; 5 tablespoons canola oil, divided; 8 cups parsley, leaves and tender stems, roughly chopped; 8 cups cilantro, leaves and tender stems, roughly chopped; 1½ cup fresh mint, roughly chopped; 1 leek, green part only, washed and sliced into ⅛-inch strips; 3 tablespoons dried savory; 3 tablespoons dried mint; 3 teaspoons fresh ground black pepper; 2 tablespoons kosher salt, plus more to taste; 2½ teaspoons ground cumin

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Photographer: Jake Cohen

View full recipe on www.jewishfoodsociety.org

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