Khoresh–e Ghormeh

Vegetable oil                        3 tbsps
Beef (cut in cubes)               3 pounds
Salt                                      to taste
Black pepper                        to taste
Onion                                   1 medium
Dried fenugreek leaves        1 tbsp
Turmeric                               1 tbsp
Spring onion                         12
Parsley leaves                      4 cups
Chicken stock                       4 cups
Red kidney beans                 2 cups
Dried limes                            6
• In a large pot, heat the oil over medium-high heat, add beef. Season with a heavy pinch each of salt and pepper. Cook the beef, turning it as needed, until golden brown for about 8 to 10 minutes. Transfer the cooked beef to a bowl.
• Add the onion to the pot and cook until they are softened and lightly caramelized for about 3 to 4 minutes. Add the fenugreek, turmeric and cook until fragrant, for about 1 minute. Add the spring onions and parsley to the pot and cook, stirring continuously and scraping up any browned bits on the bottom of the pot, until the herbs turn dark green in colour.
• Add the beef, chicken stock, beans, dried limes, and 2 cups of water, then bring to a light simmer, reducing the heat as needed. Cover and cook until both the beef and the beans are very tender (for about 2 hours). Halfway through cooking, use a paring knife to carefully pierce a hole in each dried lime to release their flavour. Taste and adjust the seasoning. Serve with rice.

Medjool dates                   30
Walnut                              1 cup
Unsalted butter                 8 tbsps
Vegetable oil                    2 tbsps
All-purpose flour              1 cup
Ground cinnamon            1 tsp
Ground pistachios            for topping 
Shredded coconut            for topping
Edible rose petals            for topping
• Pit the dates using a sharp knife, making sure to keep each date intact. Stuff the dates with the walnuts, then arrange them on a platter in a single layer.
• Melt the butter in a medium non-stick pan over medium heat and add the vegetable oil. Add the flour and stir to combine. Cook the flour mixture, stirring constantly, until it turns deep golden brown, and thicken slightly for about 15 minutes. Be careful not to overcook as it can burn and become bitter quickly.
• Carefully spoon the hot batter over the dates and sprinkle with the ground cinnamon.
• Let it sit for about 10 minutes. Top with ground pistachios. You may sprinkle with shredded coconut or rose petals. Serve warm. HH

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