Khoresh-E-Qormeh-Sabzi (Persian Mixed Herb Casserole)

This is another intriguing recipe from Farah's Persian Cuisine, pg 112. I have included soak time in prep time below, I suggest using that time to prep herbs and veggies. Cooking time is estimated.

• Ready In: 3 hrs
• Serves: 6-8

Ingredients

• 500  g lamb or 500  g beef, diced
• 100  g  fresh fenugreek leaves or 2  tablespoons dried fenugreek leaves
• 200  g fresh spinach, chopped (2 cups, closely packed)
• 100  g fresh dill, chopped (tips)
• 200  g fresh chives, chopped (2 cups closely packed)
• 100  g fresh parsley, chopped (1 cup closely packed)
• 200  g fresh coriander, chopped (2 cups closely packed)
• 2  medium onions, sliced
• 1⁄2 cup  oil
• 150  g red kidney beans
• 1  teaspoon salt, to taste
• 1⁄2 teaspoon pepper
• 1  teaspoon turmeric
• 4  dried whole limes or 4  tablespoons lime juice or 4  tablespoons lemon juice

Directions

1. Pick over and wash the kidney beans and soak in warm water for at least an hour.
2. Wash the herbs, drain in colander and gently dry with a tea towel. Chop finely and stir-fry lightly in 1/4 cup oil and put aside. If you are using dried fenugreek leaves, do not mix them with the rest of the herbs yet.
3. Slice the onions and fry in 1/4 cup oil until golden. Add the meat, reduce the heat to low and put the lid on. When the juices from the meat evaporate add pepper and turmeric and if you are using the dried fenugreek leaves, add them now. Stir-fry for a minute, add 4 cups of warm water, the soaked kidney beans and salt, cover and simmer for about 30 minutes.
4. When the liquid has reduced by about half, add the herbs and dried lime. If you are using lime/lemon juice instead, don't add it yet - it should be added at the end, about 2 minutes before taking the stew off the stove. Simmer for about another hour until a little of the oil comes to the surface.
5. This stew should not be too runny. Serve with plain rice.