2 LB stewing beef (washed and cubed into 1” chunks)
1 can red kidney beans
1 package frozen black-eyed peas
1 large yellow onion, finely chopped
2 large bunches flat-leafed parsley (washed & finely chopped)
3 large bunches cilantro (washed & finely chopped)
1 large leek (thinly sliced)
I pkg frozen chopped spinach
1 can of Sadaf Ghormeh Sabzi herbs (available on Amazon)
4 dried limes (Limoo Amani) (available on Amazon)
3 tablespoons freshly squeezed lemon juice
1 teaspoon turmeric
1 teaspoon garlic powder
Salt and pepper to taste
Soak the dried herb mix in a medium bowl with enough water to cover the herbs completely. After 10 minutes, drain herbs with a fine meshed sieve. Set aside.
Heat 1/3 cup of ghee in a large skillet over medium heat and sauté the chopped fresh herbs & leek and 1TSP of salt for about 10 minutes, stir frequently. Add the rehydrated dried herbs and keeping sautéing for 5 more minutes. Set aside.
In same skillet, sauté chopped onions in 2 tablespoons of ghee on medium heat until they become golden brown.
Add the meat, turmeric, garlic powder, 1 TSP salt, 1/2 TSP pepper and fry on medium-high heat until all sides are brown.
Place the meat/onion mixture into crockpot (including any oil/juices in the pan).
Add the sautéed herb mixture to crockpot.
Drain & rinse the two cans of beans and add to crockpot.
Add the frozen chopped spinach to crockpot.
Carefully pierce a hole in each dried lime with the sharp point of a small knife and then add to crockpot.
Add the lemon juice and 1/2 tsp salt (to taste) to crockpot
Pour in enough water in crockpot to cover the mixture by about 2 inches. Use a ladle and gently mix all the ingredients together.
Place lid on crockpot and set to the timing that works with your schedule (high/4 hours if in hurry). Low.12 hours to cook overnight or during day while you’re at work.