Ghormeh Sabzi (Persian Herb Stew) Recipe

Heat 2 tablespoons oil in a large pot over medium-high heat. Add onion, cook, and stir for 10 to 15 minutes until deep golden brown.

Stir in turmeric for 1 to 2 minutes. Add chuck cubes and cook for 8 to 10 minutes until coated in turmeric and browned on all sides.

Heat the remaining 2 tablespoons of oil in a separate pot over medium heat. Add spinach, green onions, parsley, cilantro, chives, and fenugreek leaves. Cook and stir for 5 to 10 minutes until deep dark green in color.

Stir spinach mixture into the onion and chuck mixture. Pour in enough water to create a slurry consistency. Season with salt and pepper. Pour in lemon juice.

Reduce heat, cover, and simmer the stew for about 1 hour until greens soften.

Pierce dried limes with a fork and add to the stew. Continue simmering for 30 minutes to 1 hour until the chuck is tender. Stir in red kidney beans.

Cook for about 30 minutes until flavors combine. Discard dried limes before serving.