Submitted by Jennifer Shakhmoroff
A delicious Persian herb stew, made with yummy Persian spices.
In a large pot, fry the onions in oil for a few minutes on medium heat about 5 minutes.
Add in the meat pieces, salt, pepper, and turmeric. Fry until the meat is nice and brown, and onions have softened, about 10 minutes.
Cover the onion and meat mixture fully with water (approx. 4 cups). Cover your pot and let meat simmer on low for 2 hours. Mixing every so often to make sure nothing is burning or sticking to the bottom of the pot.
In a large cup, add the dried limes and fill the cup with hot water. Limes will float to the top. You will need to cover the cup with a lid for the limes to stay soaked in the water. Soak for about 30 minutes and then drain. Use the tip of the knife to poke 2 holes into the limes, and then add them to meat mixture.
While meat mixture is simmering, wash your greens and thoroughly dry off any excess liquid. Using a food processor with an S blade, pulse the cilantro and parsley 3 or 4 times until you have a rough but small chop. (You can also do this method with a knife if you wish.)
In a separate frying pan on medium heat, add chopped greens. Fry the greens until they are completely dry, and all the liquid has evaporated from the pan, about 3 minutes. Add oil and fry until the greens have turned a dark deep green color, another 10 minutes. Set aside.
Once your meat mixture has reached the 1 and 1/2 hour cooking mark, add the fried parsley and cilantro mixture, the dried fenugreek, and the can of red kidney beans. Let the mixture cook for another 30 minutes on a low simmer. Taste stew to see if it has enough salt. Serve green stew with white rice, or any other carbs of your choice.