Step 1

Wash the herbs in a large bowl, then dry and chop finely.

Step 2

In a large skillet, heat 4 tablespoons vegetable oil over medium heat and sauté the fresh herbs for about 15 minutes, while stirring occasionally. Set aside.

Step 3

In a Dutch oven or a large pot, sauté the chopped onions in 2 tablespoons of oil for about 10 minutes, until golden brown.

Step 4

Add the meat, turmeric, salt, pepper to the onions and fry for about 6 to 8 minutes.

Step 5

Add the soaked dried beans, the fried herbs and the black limes.

Step 6

Cover with water and bring to a boil on high heat. Then, lower the heat, cover and simmer on low to medium heat for about 2 hours.

Step 7

Taste and add salt or pepper if needed. Add water and continue to simmer if the meat is not tender enough.

Step 8

Serve over Persian steamed rice.