We tried this recipe: http://theunmanlychef.com/2015/01/11/khoresht-gheimeh/ Our modifications: first, we found that more than 3 cups of broth were required. Over time, as this stew simmered, we gradually added about 2-3 more cups of low sodium chicken broth to keep the stew from reducing too much (it needs enough liquid to braise the beef and lentils, as well as the dried limes that are added later). However, this reduction of liquid and addition of broth made the final dish a little salty. The next time, we may use a mix of water and broth. (Oct. 2017)
Note: We served the stew with basmati rice and oven-roasted eggplant (2 medium eggplant cut into ½ inch thick rounds) and roasted at 400 degrees for 40 mins, recipe here: http://piglettedc.tumblr.com/post/143686120171/oven-roasted-eggplant-preheat-oven-to-450-cut We started roasting the eggplant during the last 40 mins of the stew’s simmer time.
Cooking Adventures 