String Bean Stew is a staple dish in the Persian household, combining string beans and tomatoes with beef, lamb or chicken. Recipe by Laura Bashar of Family Spice
Cook Time: 3 hours
Serving Size: 2 cups
Serving Suggestions: Serve over a bed of basmati rice. Persian stews taste even better the next day. The longer it cooks at low temperature, the softer the meat will become. You can also freeze the stew and eat another day!
Cooking Tips: You can substitute the lamb shanks with 2-pounds of boneless beef stew meat. You can use frozen string beans instead of fresh. They will take less time to cook, so add towards the last 20-30 minutes of cooking time.