1) Heat two tablespoons oil in a large pot over medium-high heat. Add onion; cook and stir until deep golden brown, 10 to 15 minutes. Stir in turmeric for one to two minutes. Add chuck cubes; cook until coated in turmeric and browned on all sides, eight to 10 minutes. 2) Heat remaining two tablespoons oil in a separate pot over medium heat. Add spinach, green onions, parsley, cilantro, chives, and fenugreek leaves; cook and stir until deep dark green in color, five to 10 minutes. 3) Stir spinach mixture into the onion and chuck mixture. Pour in enough water to create a slurry consistency. Season with salt and pepper. Pour in lemon juice. Reduce heat, cover, and simmer stew until greens soften, about one hour. 4) Pierce dried limes with a fork and add to the stew. Continue simmering until chuck is tender, 30 minutes to one hour. Stir in red kidney beans. Cook until flavors combine, about 30 minutes. Discard dried limes before serving.

Ghormeh Sabzi is the most beloved Persian stew among Iranian and international tourists and you can find it in almost any menu of the restaurants. 

The main ingredients of the stew are meat (lamb or veal), fresh herbs (parsley, coriander, and spinach) and kidney beans. To cook the stew, onion and some spices are used.

Ghormeh Sabzi is the most beloved Persian stew among Iranian and international tourists and you can find it in almost any menu of the restaurants. The main ingredients of the stew are meat (lamb or veal), fresh herbs (parsley, coriander, and spinach) and kidney beans. To cook the stew, onion and some spices are used.