Gheymeh (Persian Beef Stew)
Yummy Iranian stew. Can be hot, depending on how much of the spices you wish to put in. Very little prep, especially if you skip the potatoes, but this Persian beef stew takes several hours to cook, like any stew should.
The dried lime isn't a regular lime, but a special Iranian lime that, so far as I know, has no English name. Ask for it in the nearest Persian mart or just add lemon juice instead.
Use ground red pepper for black pepper, if desired. You can use the packed French fry-like potatoes found in some stores to save time.
We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.