Ghormeh Sabzi Recipe (Persian Herb Stew)

Ingredients

For 8 servings

• 4 cups finely chopped parsley (stems removed)
• 3 cups finely chopped cilantro (stems removed)
• 1 cup finely chopped green onions (green parts)
• ¾ cup finely chopped fenugreek leaves (or 3 tablespoons dried fenugreek leaves)
• 5 to 6 tablespoons avocado oil (divided)
• 1 large onion (yellow, peeled, quartered and thinly sliced)
• 1½ lbs lamb (with bone, cut in 2 inch pieces, pat dry or 1¼ lbs boneless meat)
• 1 teaspoon turmeric
• ½ teaspoon ground black pepper
• salt to taste
• 1/2 cup dried red kidney beans (soaked overnight and drained, or one 15-oz. can kidney beans, rinsed, see note)
• 4 whole dried limes (pierced)
• 1 tablespoon dried lime powder (or 2 tablespoons lime juice, as per taste)