Heat the vegetable oil in a large pot over medium heat. Add the chopped onions and cook until golden brown.
Add the meat cubes to the pot and cook until they are browned on all sides.
Stir in the chopped herbs (parsley, cilantro, and fenugreek leaves) and cook for a few minutes until they wilt down.
Add the drained kidney beans to the pot and mix well.
Pierce the dried limes with a fork and add them to the pot along with turmeric, salt, and pepper.
Pour enough water into the pot to cover all the ingredients.
Reduce the heat to low, cover the pot, and let the stew simmer for about 2-3 hours until the meat is tender and the flavors have melded together.
Adjust the seasoning if needed and remove the dried limes before serving.
Ghormeh Sabzi is traditionally served with steamed basmati rice. Enjoy!
