Ghormeh Sabzi (Persian Herb and Mutton Stew)

Heat the measured olive oil in a heavy pot over medium heat. Add the onion and cook until golden at the edges.

Add the mutton, turmeric, black pepper, and salt. Sear until the meat loses its raw color and the onion coats the pieces well.

In a separate pan, cook the chopped parsley, coriander, fenugreek leaves, and spinach with a little oil from the pot if needed, stirring until the herbs darken and smell roasted rather than raw.

Add the fried herbs, cooked red kidney beans, pierced dried limes, and measured water to the mutton. Bring to a boil, then reduce to a gentle simmer.

Cover and simmer until the mutton is tender and the oil begins to separate on top. Stir occasionally and add a splash of water only if the stew becomes too dry.

Taste the sauce and gently press the dried limes against the side of the pot for more tang only if you want a sharper finish. Remove any hard lime pieces before serving if preferred.