Ghormeh Sabzi (Persian Herb Stew) from Cooking and Cooking
Yield: Serves 6

If you are using the dried red kidney beans, first soak them in cold water for about 4-5 hours and drain. Place them in a small pot and pour 3 cups water over them. Cover the pot and bring to a boil. Reduce heat to medium-low and simmer until beans are just tender. Drain water from beans and set aside. If you are using the canned beans, just drain and set aside.

If you are using dried herb, place the herb mixture in a medium bowl and pour 1 cup water over them. Mix well and let stand for 20 minutes or until all liquid is absorbed.

Heat 1/3 cup canola oil in a non-stick frying pan over medium-low heat. Add the herb mixture and fry until they are fragrant and color turns to a dark green (don't burn them; watch them carefully as they will go bitter if burned), about 5-6 minutes. Add more oil if necessary. Set the fried herbs aside.

Heat 5 tablespoons canola oil in a pot over medium heat. Add the chopped onions and saute for 5-6 minutes. Increase heat to medium-high; add the beef and saute until brown on all sides.

Add the turmeric powder and pepper; mix well. Add 4 1/2 cups of water. Cover the pot and bring to a boil. Reduce heat to medium and simmer covered until beef is tender, about 60-70 minutes (cooking time depends on the thickness of the meat).

Add the fried herbs, crushed tomatoes, dried limes and salt. Simmer covered until beef is completely cooked (about 60 minutes), stirring occasionally. Add more water during cooking, if necessary. Then add the red kidney beans. Taste and adjust seasonings. Cover the pot and simmer for 30 more minutes. Serve with Persian Rice.