In Persian cuisine, there are plenty of dishes with beans, such as Rice with Green Beans and Rice with Broad Beans, but one of the most popular ones in Iran is Khorake Loobia Sabz, or green bean stew. This stew is made with a mixture of beef, green beans, carrot, potato, onions, and tomato paste.
Green beans, also known as French beans or snap beans, are tender edible pods that are a very rich source of vitamins and minerals. For this recipe, I suggest selecting beans that are free from brown spots, have a vibrant green color, and snap when broken.
Also, in this recipe, you can simply replace beef with lamb or chicken according to your taste and preference.
- 1 medium onion, chopped
- 500 Grams of stew meat (lamb, beef, or chicken), cut into pieces
- 2 Cups green beans (trimmed and cut into 1-inch pieces)
- 2 medium potatoes
- 2 medium carrots
- 1 Teaspoon turmeric
- ½ Teaspoons salt to taste
- ½ Teaspoon black pepper
- 1 Tablespoon lemon juice
- 2 Tablespoons tomato paste *or 1 cup tomato sauce
- vegetable oil
- Heat 3 tablespoons of oil in a pot over medium heat and saute the chopped onions until soft.
- Add the cubed beef and stir until it’s lightly browned.
- Dice the carrots, add to the pot, and stir for 2-3 minutes.
- Add the green beans to the pot and cook for 8-10 minutes.
- Add turmeric, salt, and pepper (or Persian spice mix) and mix well.
- Add tomato paste and mix well with meat and green beans for 2-3 minutes.
- Pour in enough water to cover the mixture by about 1-2 inches. Bring it to a boil on high heat for a couple of minutes. Then lower the heat, cover the lid, and let it cook for 30-40 minutes until the meat is tender.
- Dice the potatoes and add. Cover the lid again and allow it to cook for 20 more minutes or until the potatoes are soft.
- Add lemon juice 2 minutes before serving and mix it well. Adjust water and seasoning if needed and serve warm.