Ghormeh Sabzi

Ingredients

• 1.5 cups Basmati Rice
• 2.5 tbsp Kosher Salt
• 0.25 tsp Saffron
• 2 tbsp Butter
• 4 tbsp Vegetable Oil
• 1 pcs Yellow Onion
• 3 pcs Garlic
• 1 cups Parsley
• 1 cups Cilantro
• 4 pcs Green Onion
• 1 tbsp Dried Fenugreek Leaves
• 350 g Beef Chuck
• 1 tsp Black Pepper
• 1 tsp Turmeric
• 1 tbsp Tomato Paste
• 1 cups Kidney Beans
• 2 pcs Dried Lime
• 1 pcs Lemon

Method

1. Rinse {basmati_rice} until the water runs mostly clear, then soak it in warm water with {kosher_salt}. Let it stand so the grains elongate and cook up fluffy.
2. Grind {saffron}, cover with a little near-boiling water, and let it steep until deeply colored and aromatic so it perfumes the rice without scorching.
3. Finely chop {parsley}, {cilantro}, and {green_onion} so they cook down evenly into the stew and create its signature velvety texture.
4. Pat {beef_chuck} dry, then heat {vegetable_oil} in a heavy pot over medium-high heat. Sear {beef_chuck} in a single layer with {kosher_salt} and {black_pepper} until deeply browned on several sides, working in batches if needed so the meat browns instead of steams.
5. Lower to medium heat in the same pot, add {yellow_onion} and a pinch of {kosher_salt}, and sauté until soft and deep golden. Add {turmeric}, then {garlic}, and bloom briefly until fragrant. Stir in {tomato_paste} and cook until it darkens slightly and smells sweet.
6. Heat a skillet over medium heat with {vegetable_oil}, add the chopped {parsley}, {cilantro}, {green_onion}, and {dried_fenugreek_leaves} with a pinch of {kosher_salt}, and fry slowly until darkened, fragrant, and reduced. This step deepens the stew's flavor and keeps the herbs from tasting raw.
7. Return the fried herbs to the pot with the onion base, then add {kidney_beans} and {dried_lime}. Cover with water, bring to a gentle simmer, and cook on low heat until the {beef_chuck} is tender and the herbs melt into the broth. Taste and adjust with more {kosher_salt} and {black_pepper}.
8. Bring a large pot of well-salted water to a boil over high heat. Drain the soaked {basmati_rice}, add it, and boil until the grains are flexible outside but still firm in the center, then drain well.
9. Melt {butter} with a little {vegetable_oil} in a nonstick pot over medium heat. Add a thin layer of rice to start the crust, then mound in the remaining {basmati_rice}. Drizzle over the bloomed {saffron}, wrap the lid with a clean towel, and steam on low heat until the rice is fluffy and a golden tahdig forms underneath.
10. Pierce the {dried_lime} if needed, simmer the stew uncovered to lightly reduce until glossy, then brighten with {lemon}. Taste again for {kosher_salt} and {black_pepper} so the sweet-sour balance is lively.
11. Spoon the {ghormeh_sabzi} alongside the saffron {basmati_rice}, break the tahdig into shards, and serve at once while the rice is hot and crisp.