Ghormeh Sabzi

Method

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1. 1Heat 2 tbsp oil in a heavy pot and cook the onion for 8-10 minutes until golden. Stir in the turmeric for 30 seconds.
2. 2Add the meat and brown it on all sides for 5 minutes. Add the soaked beans and hot water, bring to a boil, then cover and simmer on low heat for 1 hour.
3. 3Meanwhile, heat the remaining oil in a wide pan and add the parsley, cilantro and scallion greens. Fry over medium-low heat, stirring often, for 15-20 minutes until they turn dark green, shrink by half and smell fragrant; add the fenugreek in the last 2 minutes.
4. 4Pierce the dried limes in 3-4 places with a fork and soak them in hot water for 10 minutes.
5. 5Add the fried herbs and dried limes to the pot (and canned beans, if using). Season with salt and pepper and simmer, lid ajar, for another 1-1½ hours.
6. 6It's ready when the stew has thickened, a thin layer of oil shines on top and the meat falls apart with a fork. Add ½ cup hot water if it gets too dry.
7. 7Adjust the salt and sourness; if you used fresh lemon instead of dried limes, add the juice and zest now. Serve with chelow and tahdig.