CHORESH QORMEH SABZI (GREEN HERB STEW)

Steps:

• Beef should be trimmed of fat and cut in 1-to-1 1/2-inch cubes.
• Heat half of oil in 2 1/2-to-3-quart Dutch oven or other stew pot and add onions. Saute over very low heat until just slightly brown. Add beef and stir with onions. Add half salt and pepper. Cover and let simmer gently but steadily over low heat for about 2 hours. Stir at intervals to prevent scorching and check to be sure there is enough liquid, adding water only if necessary.
• While beef is cooking, prepare greens. Wash leek thoroughly and chop white and green portions separately.
• Heat remaining oil in deep skillet or wide saucepan and add white portion of leek. Saute gently over moderate heat for about 5 minutes, or until it begins to soften. Add green portion of leek and saute for another 5 minutes, or until it begins to soften. Leeks should not take on color. Add chopped spinach and saute for 5 minutes, then parsley and saute for 5 minutes. Add cilantro and saute for 5 minutes and then dill. Saute for 5 minutes. By this time mixture should be reduced to a near sauce but should still be bright green. Set aside.
• When meat is thoroughly cooked, stir in green sauce and reheat together for about 5 minutes before serving. Adjust seasonings, adding lemon juice to taste.
• If prepared in advance, green sauce can be added to cooked beef and they can be reheated together before serving. Serve stew spooned over steamed rice.