Ghormeh Sabzi - Persian Herb Stew (Authentic Meat-Free)

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1. 1Step 1: Finely chop the parsley leaves, cilantro/coriander (including the stems), spinach, and the green parts of the green onions.
2. 2Step 2: Clean the mushrooms and chop them into chunks, either halves or quarters depending on the size.
3. 3Step 3: In a saucepan or pot, sauté the mushrooms in 1 tablespoon of olive oil over medium-high heat. Season with salt and pepper, with a light sprinkle of turmeric powder.
4. 4Step 4: Once browned nicely, place cooked mushrooms in a bowl and leave on the side for now.
5. 5Step 5: In the same pan, sauté onions in 2 tablespoons of olive oil. Once translucent, add 1 teaspoon of turmeric and sauté for a few minutes to bring out the beautiful spice and color.
6. 6Step 6: Add another tablespoon of oil and all of the chopped herbs, along with the dried fenugreek. Fry the herbs down continuing to stir so they don't burn for 15-20 minutes over medium heat until they have wilted.
7. 7Step 7: In the meantime, carefully poke a few holes into each of the dried limes using either a fork or the tip of a sharp knife. Optional: make saffron water by adding a good pinch of ground saffron in a small glass and pour 2-3 tablespoons of boiling water and leave to infuse.
8. 8Step 8: Once the fried herbs are a dark green color, add the vegetable broth, 2 cups of water, the dried limes, and season with salt and pepper. Place the lid on and let it simmer slowly with a light boil over low heat for 30 minutes.
9. 9Step 9: After 30 minutes, add the sautéed mushrooms, kidney beans, lemon juice, and optional saffron infused water. Place the lid on and let it simmer slowly on low heat for 30-45 minutes.
10. 10Step 10: Ensure to check it half way, taste for seasoning and check the consistency. If it's too dry or thick, add a dash more water. Note, it shouldn't be too watery, but shouldn't be dry either. Serve your delicious Ghormeh Sabzi alongside Persian rice with a fresh shirazi salad and enjoy this authentic dish!