Description
A hearty stew made with ground beef, fresh herbs, and served over fluffy basmati rice.
Ingredients
Scale
- 2 tbsp olive oil
- 1 large onion, finely chopped
- 2 lbs ground beef (85/15 blend recommended)
- 4 cloves garlic, minced
- 2 tsp turmeric
- 1 tsp ground cinnamon
- 1/2 tsp ground saffron, dissolved in 2 tbsp hot water (optional but traditional)
- Salt and black pepper to taste
- 4 cups low-sodium beef broth
- 1 cup dried yellow split peas, rinsed
- 2 large carrots, diced into 1/2-inch pieces
- 1 large russet potato, peeled and diced into 1-inch pieces
- 4 cups finely chopped fresh herbs (equal parts parsley, cilantro, and chives or scallions)
- 2 bunches fresh spinach, roughly chopped (about 6 cups)
- Juice of 2 limes (about 1/4 cup)
- 2 tbsp dried fenugreek leaves (optional, for authentic flavor)
- 2 cups basmati rice, rinsed until water runs clear
- 3 cups water
- 1 tbsp salt
- 2 tbsp unsalted butter or olive oil
- Plain yogurt or Greek yogurt
- Warmed pita bread or lavash
- Sliced radishes and fresh herbs
Instructions
- In a medium pot, combine the rinsed rice, water, salt, and butter or oil.
- Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 18-20 minutes, or until water is absorbed and rice is tender.
- Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork before serving.
- Sauté Aromatics: Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the chopped onion and cook, stirring occasionally, until soft and golden, about 8-10 minutes.
- Brown the Beef: Add the ground beef to the pot. Break it up with a spoon and cook until no longer pink, about 8-10 minutes.
- Add Spices: Stir in the minced garlic, turmeric, cinnamon, saffron water (if using), salt, and pepper. Cook for 1-2 minutes until fragrant.
- Simmer with Broth and Split Peas: Pour in the beef broth and add the rinsed split peas. Bring to a boil, then reduce heat to low, cover, and simmer for 30 minutes.
- Add Vegetables: Stir in the diced carrots and potatoes. Cover and simmer for another 20 minutes, or until the vegetables and split peas are tender.
- Incorporate Herbs: Add the massive amount of chopped fresh herbs and the spinach to the pot. Stir well—the volume will seem huge but will wilt down significantly. Cover and cook for 10-15 minutes, until the herbs are very soft and integrated into the stew.
- Final Seasoning: Stir in the lime juice and dried fenugreek leaves (if using). Taste and adjust seasoning with more salt, pepper, or lime juice as needed. The stew should be thick, rich, and vibrant green.
- Scoop a generous portion of the fluffy basmati rice onto each plate.
- Ladle the hot herb and beef stew over the rice.
- Serve immediately with a dollop of yogurt, warm bread, and fresh radishes on the side.
Notes
- This stew can be made ahead of time and reheats well.
- If using fresh herbs, be sure they are well-rinsed and chopped before adding.
- Feel free to adjust seasoning according to your taste.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Main Dish
- Method: Stovetop
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 4g
- Sodium: 890mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 67g
- Fiber: 10g
- Protein: 32g
- Cholesterol: 85mg