Classic Persian Herb Stew (Ghormeh Sabzi)

Heat a small amount of vegetable oil in a heavy pot over medium heat. Add the fried onions and turmeric, stirring briefly until fragrant. Add the meat and sauté until lightly browned on all sides.

Add the beans and dried limes to the pot. Pour in enough water to fully cover the ingredients. Bring to a gentle boil, then reduce the heat to low and let it simmer.

While the stew simmers, finely chop the herbs. In a separate pan, heat vegetable oil over medium-low heat and sauté the herbs slowly, stirring often, until they darken, release their aroma, and become slightly crispy. This step is essential for authentic flavor.

Add the sautéed herbs to the pot. Cover and continue simmering gently until the meat and beans are completely tender and the stew has thickened slightly, about 2–3 hours depending on the meat.

Season with salt, black pepper, and lime powder. Adjust sourness to taste, and simmer for a few more minutes before serving.