Ghorme Sabzi (Persian Vegetable Stew)

• 1 onion large, finely chopped
• 4 3/4 tablespoons cooking oil
• turmeric
• 1 11/16 cups water
• 6 dried limes
• 3/4 cup kidney beans Canned is OK
• salt
• black pepper
• 1 cup green onion Finely chopped
• 1 1/2 cups spinach finely chopped
• 1/2 cup parsley finely chopped
• 4 tablespoons cilantro finely chopped, optional
• 4 tablespoons garlic chives finely chopped, Tareh
• 4 tablespoons fenugreek seeds finely chopped, also called shanbelileh, optional

1. Trim meat and cut into 3/4" cubes.
2. Fry onion over medium heat in half of the oil until golden.
3. Add turmeric and fry for 2 more minutes.
4. Increase heat, add meat cubes and stir over high heat until meat changes color and begins to turn brown.
5. Reduce heat.
6. Add water, drained kidney beans, salt and pepper to taste.
7. Cover and simmer gently for about an hour or until meat is tender.
8. Fry potatoes over high heat in the remaining oil until lightly browned.
9. Add to sauce, leaving oil in the pan.
10. Cover and simmer for 10 minutes.
11. Add prepared vegetables to frying pan and fry over medium heat until wilted.
12. Add to sauce, then add dried limes (or lime juice), cover and simmer for an additional 10-15 minutes.
13. Adjust seasoning and serve with white rice.

onion, cooking oil, turmeric, water, limes, kidney beans, salt, black pepper, green onion, parsley, cilantro, garlic, fenugreek seeds

Taken from www.yummly.com/recipe/Ghorme-Sabzi-_Persian-Vegetable-Stew_-1368290 (may not work)