Ghormeh Sabzi (Persian Herb Stew)

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1. 1Step 1: In a 6-quart dutch oven or larger, heat 3 tablespoons of olive oil over medium heat. Add the onions and sauté for 5 minutes. Add the minced garlic, ground turmeric, and black pepper, and sauté for another 30 seconds before adding the stew meat.
2. 2Step 2: Brown the meat for 5-7 minutes until seared on all sides. Season with salt, add the bouillon cube and 4 cups of water. Increase heat to high, bring to a simmer, then reduce heat to low and simmer uncovered for 1 hour.
3. 3Step 3: Poke holes in the dried limes with a fork or knife, add them to the meat mixture, and stir. Cover the pot with a lid, leaving a small sliver to vent, and simmer for 1 hour.
4. 4Step 4: When 20 minutes remain, heat a 4-quart pan or larger over medium heat with 3 tablespoons of oil. Sauté the herbs, baby spinach, and green onions until most moisture is cooked off and the veggies are vibrant green, about 12-15 minutes. Add the dried fenugreek for the last 2 minutes of cooking.
5. 5Step 5: Add the veggie mixture to the meat mixture along with the drained kidney beans, and stir to combine. If the stew looks dry, add ½-1 cup of water, bring to a simmer, and cook for 1 hour, partially covered.
6. 6Step 6: Remove the dried lemons and set aside if serving with the stew, otherwise discard. Check if the meat is tender and gives easily when pierced with a paring knife. If not, cover and cook another 30 minutes. If tender, simmer at medium-low uncovered to thicken for the last 15 minutes. Add the lemon juice, taste, and adjust with more salt, pepper, and lemon as desired. Serve warm with tahdig and a Shirazi salad.