Persian Herb, Lamb and Kidney Bean Stew with Dried Lime

Bake. In a medium bowl soak red kidney now beans in room temperature water to lid by 2 5 cm with 1 teaspoon of salt now for at least 30 minutes now or until ready to use now in a separate medium bowl now soak whole persian dry now limes in room temperature now water for 30 minutes now or until ready to use set a plate on top of now bowl to ensure limes are submerged taste and salt meat all over with now 1 teaspoon salt and 1 now 2 teaspoon pepper in a now large dutch oven or pot heat now 2 tablespoons oil or ghee now over medium high heat until shimmering tip in seasoned meat to the now saucepan in a single now layer cook turning occasionally now until meat is well browned now on all sides about 10 now minutes with a slotted spoon move meat to a plate and rest aside lower heat to medium and now once rendered fat in pan is shimmering tip in onions and cook until now translucent and edges have turned now golden brown 7 to 10 minutes sprinkle now 1 teaspoon turmeric over now the saut ed onions mix thoroughly and cook until now fragrant about 30 seconds tip in 2 120 ml of now water to the saucepan bring to bring to a bubble while scraping the bottom now of the saucepan to free now up all brown bits left tip in seared meat mix to mix put back to bring to a bubble then reduce heat to now medium low to maintain a now cook gently lid and cook for 30 minutes while that is happening prepare the herbs wash all fresh now herbs and leeks or chives well even out over a clean kitchen towel and gently now roll out to take out excess water alternatively use now a salad spinner to achieve now the same results harvest now the leaves and most tender now stems from the bundles now of parsley and cilantro if now you wish save the scraps now and longer tough stems for now other purposes such as making broth cut all fresh herbs including chives or leeks now as finely as you now can the finer you cut them the more luscious now the ghormeh sabzi will now be feel free to now use a food processor to now cut the herbs however never cut the chives or leeks now in the food processor now by themselves if you now do they will turn into now an unpleasant mushy mess now either mix them with now the parsley and cilantro now to be chopped in the now food processor or simply cut them separately the good old now fashioned way with a sharp knife now on a cutting board after the now meat has cooked for 30 minutes tip off the liquid from the kidney beans and tip in to the pot now mix to mix and lid tweak the heat so the now content of the pot now is simmering gently cook now for another 30 minutes while that is happening in a large frying pan now heat 60 ml ghee now or oil over medium high now heat until shimmering reduce heat now to medium tip in half of the chopped herb mixture carefully mix to mix well with now oil cook until well now coated and beginning to now cook down about a minute tip in the rest of the chopped now parsley cilantro leek mixture cook now mixing often until cooked down for 10 minutes now then sprinkle with crushed dried fenugreek leaves keep cooking mixing often until the herbs are now very wilted and are a dark now green color but not burned about now 10 more minutes the herbs are now ready when they feel a now bit dry but when pressed now with the back of a now spoon exude shiny bright green now oil and you can smell now a strong savory aroma this is now a crucial step that could now take 20 to 25 minutes total now be patient tip off the liquid from whole persian dried limes now with a sharp instrument now such as a tine now of a fork or tip now of a sharp knife now make 6 or 7 small now holes in the outer now skin of each lime after now the meat has cooked for 1 hour tip in the fried herbs and the pierced now dried limes to the meat and gently mix lid and tweak heat as needed to maintain a gentle cook gently and cook gently mixing every 20 now minutes until the meat and now beans are tender and the now stew is thickened 60 to now 80 minutes by this time now the whole persian dry limes now should be quite soft plump now and juicy full of tangy now sourish earthy liquid with a slotted now spoon or small strainer lift one of now the whole persian dry now limes and very gently flatten down on it with the back now of a fork without breaking the now exterior skin letting some of the now interior liquid drip into the stew do now the same again with another 3 or 4 of the now limes gently swirl the pot taste if now you can t sense enough of the now tangy sourish earthy flavor of the limes do the same again with the rest of now the limes it is now ok if the exterior skin now of the limes breaks in now this process just don t now let the seeds get into now the stew as they are now a bit bitter if chewed when now ready ghormeh sabzi should be now quite thick be a very dark now green color with red now kidney beans chunks of now tender meat and the now limes poking out of the now sea of the green now herbs tasting noticeably tangy with now the unique aroma of now cooked fenugreek having filled the now kitchen taste and salt to taste with salt as needed and bring to the table.