Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4  cup           red kidney beans dried
                         -- or 1/2 cup cooked
   1      large         onion -- chopped
   1      tablespoon    oil
   4      cloves        garlic -- minced
   1      pound         veal -- lamb or beef,
                         -- cut into 1 inch cube
   3      cups          water -- or more as required
   1      teaspoon      turmeric
   2      teaspoons     advieh
   1                    or 2 dried limes -- punctured
   1      cup           fresh parsley -- finely chopped
   2      cups          fresh spinach -- chopped
   1      cup           green onion -- finely chopped
     1/2  cup           fresh cilantro -- finely chopped
                         -- (more to taste)
   2      tablespoons   dried Gormeh Sabzi mixture
                        salt and pepper to taste

Preparation:

Method: Wash the beans and soak in water overnight. Drain and rinse. In a Dutch oven, saute the onion in oil until golden. Add garlic and continue to saute for 1-2 minutes. Add the meat and continue to saute until meat is browned. Add water, turmeric, advieh, beans and dried limes. Cover and let simmer over medium heat until the beans are cooked (about 2-3 hours, less if you use cooked beans). Add parsley, spinach, green onion, cilantro and Gormeh Sabzi mixture to the meat and continue to simmer for at least 20 minutes, stirring occasionally. Season to taste and serve with Polow Sadeh or plain rice. This khoresh is best when it is served the following day. Variation: The cooked beans can be added to the meat after the meat has become tender. For a winter warm up, try this recipe for stew with fresh herbs.