Unlike most Persian dishes, Khoresht Lubia Sabz is actually fairly simple to make. The traditional stew calls for diced tomatoes but my mom improvised with sun-dried tomatoes. We all preferred her new version!
2 tbsp/30 g ghee
1 cup/150 g onion, diced
3 garlic cloves, minced
¼ tsp turmeric
1 lb/454 g stew meat, cut into 1-inch/2-cm cubes
½ tsp sea salt
¼ tsp pepper
2 tbsp/30 ml tomato paste
¼ cup/40 g sun-dried tomatoes, packed in olive oil, chopped
2 cups/470 ml Beef Broth
1 lb/455 g green beans, stems removed and cut into 1 ½ inch/3.8 cm pieces
2 tbsp/30 ml fresh lemon juice
Heat a skillet with a lid over medium-high heat. Add the ghee. Add the onion and cook until translucent, about 10 minutes. Add the garlic and turmeric and mix well. Season the meat with salt and pepper. Add to the skillet and brown on all sides. Add the tomato paste and sun-dried tomatoes, and mix well. Add the broth, cover and simmer on low for 1 hour. Add green beans and lemon juice and simmer for an additional 30 minutes uncovered, until green beans are soft but not soggy.