Step 1

Soak kidney beans in a bowl of water for 2-3 hours.

Step 2

Wash parsley, cilantro, chives and fenugreek. Pat dry and chop very finely.

Step 3

Heat a dry pan on low heat and saute the herbs for about 10 minutes until they dry out a bit. Add 1/3 cup vegetable oil and saute for 15 more minutes on low heat. Set aside.

Step 4

Heat 3 tbsp vegetable oil in a large pot over medium heat. Saute onion until translucent.

Step 5

Add cubed beef or lamb and turmeric, Saute until the color is light brown.

Step 6

Add 4-5 cups of water and bring to boil, then turn the heat to medium-low so it simmers lightly.

Step 7

Rinse kidney beans and add it to the stew.

Step 8

Cover and cook for 30 minutes.

Step 9

Add sauteed herbs and cover. Cook for 1 - 1 1/2 hour on low heat.

Step 10

Poke Persian dried limes with a fork and add them to the stew. Season with salt and pepper and cook for another 15 minutes.

Step 11

Serve with Persian Steamed White Rice