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FAST: 1¼ hours
Slow: 7-8 hours 20 minutes active
This classic Persian stew, called ghormeh sabzi, often is regarded as Iran's national dish. Dried limes and an assortment of fresh herbs that are fried give the sauce a unique flavor and an unusual deep-green hue. In our simplified version, we streamlined the method and used easier-to-source ingredients, including opting for canned beans. If you prefer, use an equal amount of boneless lamb shoulderin place of the beef. Serve with plenty of steamed basmati rice and a cucumber-tomato salad.
bunch cilantro leaves and tender stems (4 cups lightly packed)
bunch flat-leaf parsley leaves and tender stems (2 cups lightly packed)
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