Wash the fresh herbs and spread them out on a clean kitchen towel, so they can dry.

Once completely dry, finely chop them.

Poke the dried limes with a fork and let them soak in water.

Finely chop the onions and garlic.

Cut the meat into approx. 8 cm / 3” pieces.

Sauté the meat chunks in half of the hot vegetable oil from each side until they are golden brown all around. Transfer them into a pan with lid.

Gently fry the onions in the same oil at medium heat for about 5 minutes.

Then add the garlic and sauté both together for a few more minutes.

Season with turmeric and black pepper.

Now fry the herbs in the remaining vegetable oil.

Make sure to stir them regularly, so they don’t burn. You want to achieve a dark green colour, without burning them.

Add the onions and herbs to the pan with the meat.

Season with salt and add freshly boiled water, so that the meat is just covered.

Add the dried limes and let the stew simmer over low heat for at least 2 h with the lid on. Check once in a while, if more hot water needs to be added.

If you are using dried kidney beans, boil them for 10 minutes, then add them to the stew, after it has been simmering for 1 h.

You know your Ghormeh Sabzi is ready when the meat is nice and tender and the stew has thickened up. If you’re using canned kidney beans, add them to the stew and give it a final stir.

Taste the Ghormeh Sabzi and add fresh lemon juice, if you’d like it to be sourer. Serve it with rice and raw red onions, if you like. Enjoy!