Ghormeh sabzi

Method

Soak the kidney beans overnight, then drain and rinse thoroughly. Heat olive oil in a large heavy-bottomed pot over medium-high heat, then brown the meat on all sides for approximately 5 minutes. Add the chopped onion and sauté until softened, about 3 minutes. Stir in the beans, dried herbs (parsley, fenugreek, and chives), dried limes, salt and pepper, then cover with water and bring to a boil. Reduce heat to low, cover partially, and simmer gently for 1.5 to 2 hours, stirring occasionally, until the beans are completely tender and the meat is very soft and the sauce has reduced slightly. Taste and adjust seasoning as needed before serving with steamed basmati rice.