A very popular stew in Iran,which I highly enjoy,due to the heavy use of herbs.Served with steamed basmati rice. Iranian women buy the herbs by the kilo,fry it and freeze it for future use.

Ingredients:
1 lb lean lamb or beef (we like this one more), cut into bite-size pieces
2 whole dried limes,pierced to release flavor
1 large onion,chopped
4 cups water
1 bunch cilantro, stems removed
1 bunch Italian parsley, stems removed
1 cup leek and fenugreek
1 bunch spinach, stems removed
1 teaspoon turmeric
1 pinch saffron
1 (15 ounce) can kidney beans, drained and rinsed
salt and pepper

Brown the meat and set aside.
Brown onion and when browned add the herbs,finely chopped..]
Add spices and brown for 5 minutes.
Add water stir & cook for 45 min not forgetting to add the pierced dried limes.
Add the kidney beans .cover the pot & cook for 20 more min.as soon as the meat is fully cooked, the stew is just right turn the stove off .
Let it sit for 15 min before serving.
I use a pressure cooker so I'm not really sure on the times.