Ghormeh Sabzi Recipe (with Video)

Ghormeh Sabzi Preparation
1. The day before preparing this recipe, rinse and drain kidney beans a few times. Cover in water once more, then let sit overnight, or up until making the rest of the dish.
2. Wash all of your herbs and let dry before beginning to make the dish.
Cooking the Meat and Beans
1. Sauté onion in a generous amount of oil, over medium high heat. Once it begins to become translucent, add in meat of choice, a hefty pinch of salt, black pepper, turmeric, and tomato paste. Continue sautéing until there is a nice amount of color on the meat and onions.
2. Pierce your limo Amani using a fork, then add to the pan, along with kidney beans. Pour enough water to submerge everything, cover, then simmer for an hour.
Preparing the Herb Mixture
1. In the meantime, use a food processor to finely chop the cilantro, scallion, parsley, and spinach. Add to a bowl, along with fenugreek and garlic. Then, fry this mixture over medium heat until almost black, 25-30 minutes.
Combining and Simmering
1. Once the stew has simmered for about an hour, add sabzi (herb mixture). Cover again and simmer another 4 hours.
Finishing Touches
1. When the ghormeh sabzi is ready, add lemon juice and season once more with salt to your liking.