Shared by Ayala Hodak
![Ghormeh sabzi in white pot with red handles alongside gold serving utensils and bowls of white rice and fresh radishes, atop floral tablecloth.](https://images.prismic.io/jewishfoodsociety/8d2db5af-6c72-41d2-9968-56255ef96fb4_DSC06041_preview.jpg?auto=compress,format&rect=24,0,1453,999&w=1600&h=1100)
This recipe was shared by Ayala Hodak. Read more about her family in "A Quintessential Persian Stew."
Place dried Persian limes in medium heatproof bowl. Bring 1 cup of the water to a boil in a small saucepan and pour over the dried limes. Let sit until ready to use.
In large stockpot, place the beef chuck and cover with the remaining 8 cups of water. Bring to a boil and skim the foam off the top. Reduce the heat and simmer and cook for 1 hour, skimming the foam as needed.
Add the beans to the pot and increase the heat to a boil for 5 minutes, continuing to skim any foam off the top. Add the dried Persian lemons with their soaking liquid and reduce the heat to a low simmer, cover and cook for another hour.
Meanwhile, heat a medium skillet over medium heat. Add the onion and cook without any oil until they begin to sweat, 5 minutes. Add 2 tablespoons of the canola oil and continue to cook until golden brown, 5 minutes more. Transfer to a large bowl and add all of the remaining ingredients.
Once the beans are tender, add the onion and herb mixture to the pot and stir to incorporate. Cover and continue to cook until the greens have wilted and the stew is fragrant, 20 to 30 minutes. Adjust seasoning with salt as needed and serve.
Note: This recipe can be made in less time using a pressure cooker to cook the beef while you simmer the beans on the stovetop. Then, add the beef to the beans with the herb mixture and simmer until the greens have wilted.