Maybe your new favorite bean dish:
Cut the meat into 3-4 cm pieces with the onion1 rings and fry in a casserole. Extinguish with hot water, (the meat must be covered) season with salt and pepper, paradeis pulp add the dried limes (alternatively juice of a lemon) select beans, rinse, (soak beforehand if possible!) and add to the meat over a low flame meat and beans become almost cooked. Clean, rinse and drain all kitchen herbs carefully in a frying pan and add to meat and beans form Again cook over low flame 1/2 hour season with juice of a lemon sourly. Note: In Iran, only fresh herbs are used, but dried herbs can also be used. The kitchen herbs are dried in Persian stores available often as a finished product, or possibly one takes instead of Tareh young Porreestangen parsley gets one where everywhere it should be however smooth-leaved. Fenugreek is also with us already widespread and available in well-stocked health food stores.
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