Ghormeh Sabzi

Ingredients

• Water - 4 cups
• Salt and pepper - To taste
• Turmeric - 1 teaspoon
• Lemon juice - 2 tablespoons
• Kidney beans - 1 can (15 oz), drained and rinsed
• Fresh spinach - 1 cup, finely chopped
• Fresh dill - 1 cup, finely chopped
• Fresh cilantro - 1 cup, finely chopped
• Fresh parsley - 1 cup, finely chopped
• Dried fenugreek leaves - 1/2 cup
• Beef or lamb stew meat - 1.5 pounds, cut into small cubes
• Onions - 2 medium, finely chopped
• Vegetable oil - 3 tablespoons

Instructions

1. Heat the vegetable oil in a large pot over medium heat.
2. Add the chopped onions and cook until golden brown, about 5 minutes.
3. Add the meat cubes and cook until browned on all sides.
4. Add the dried fenugreek leaves, fresh parsley, cilantro, dill, and spinach. Stir well to combine.
5. Cook for 10 minutes, stirring occasionally.
6. Add the drained kidney beans, lemon juice, turmeric, salt, and pepper. Stir well.
7. Pour in the water and bring to a boil.
8. Reduce the heat to low, cover the pot, and simmer for 2-3 hours, or until the meat is tender and the flavors are well combined.
9. Serve hot with steamed rice or Iranian bread.