Ghormeh Sabzi (Iranian Herb Stew)

Instructions

Boil the red beans for 1 hour, then drain them. Trim any excess fat from the meat and cut it into smaller pieces.

Heat the oil in a big pot with a lid. Add the onions and fry over high heat for 1 to 2 minutes, then stir in the meat and cook for another 1 to 2 minutes.

Turn the heat to its lowest setting. The meat will give off a good amount of juice, which becomes part of the stew's flavor.

Stir in the parsley, spinach, coriander and the fried ghormeh sabzi herbs. Pour in about 0.5 L of boiling water, or enough to give the stew a consistency you like.

Add the cooked beans and simmer over low heat for anywhere from half an hour to 3 hours. Longer is better, and the meat should end up soft enough to eat with just a fork and spoon.

Soak the dried limes in hot water for 15 minutes and pierce each one with a fork. Add them to the pot with the turmeric, pepper and salt, and simmer for another half hour to 1 hour.

For the best taste, let the stew cool and keep it in the fridge. It improves over the next two days.

Steam the rice. Grind the saffron with the sugar in a mortar, add about 1 tablespoon of boiling water, and toss some of the cooked rice with this to color it.

Serve the stew hot in its own bowl. Put the plain rice in a separate bowl and top it with the saffron rice.