Dried lime (known as Limoo Omani or Limoo Amani in Persian) is used in many Iranian dishes--such as Ghormeh Sabzi-- to add a sour taste to the food. Dried lime's skin is edible.
6 Servings
Pour the whole content of the dried herb mixture in a fine sieve and soak it in a large bowl of warm water for half an hour to one hour. 1. Heat half of the oil in a large saucepan over medium heat add the herb mixture (make sure there is no extra water in the herb). Sauté, stirring for about 10 minutes till all its water is vaporized. 2. Chop the onion, heat the other half of the oil in a pot and sauté the onion until golden brown. 3. Add meat, beans, dried limes (pierced), sautéed herbs and four glasses of water to the pot. 4. Cover the pot, bring it to a boil add the salt and lemon juice then lower the hat to medium low for 1 to 1.5 hour. 5. Check the tenderness of meat and beans, also taste for seasoning.
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Note:
- You can use fresh herbs instead of dried herbs which in that case you need 4 cups chopped fresh parsley, 1 cup finely chopped chives, and 0.5 cup chopped fresh fenugreek. - You may serve the stew with Chelow (white rice), Kateh (Iranian-style steamed rice), or bread.
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