Begin by finely chopping all the fresh herbs and spinach. Use a sharp knife to avoid bruising. Heat 1 tablespoon of oil in a large pan over medium heat and sauté the chopped herbs for 10–12 minutes until fragrant and dark green. Stir constantly to prevent burning. Set aside once done.

In a heavy based pot, heat the remaining oil. Add the chopped onion and cook until golden. Add turmeric, stirring for a few seconds to release its aroma, then add the lamb cubes. Brown the meat on all sides for a richer stew base.

Add the sautéed herbs and soaked kidney beans to the pot. Stir everything together so the meat and herbs are evenly coated. This is where the flavours begin to merge beautifully.

Pour in 4 cups of water (or enough to just cover the mixture). Pierce the dried limes with a fork to let their tangy essence infuse the stew. Drop them into the pot and gently stir.

Bring the pot to a gentle boil, then reduce the heat to low. Cover and simmer for about 1 hour, stirring occasionally. The slow simmering allows the herbs to mellow and the flavours to develop fully.

After an hour, check the liquid level. Add more hot water if it has thickened too much. Season with salt and black pepper, tasting to balance the earthy and citrus notes.

Simmer for another 45–60 minutes, until the meat is tender and the beans are soft. The oil should rise slightly to the surface, a sign that the stew has reached the right depth of flavour.

Remove the dried limes if they have broken apart too much, as they can make the stew bitter. Alternatively, mash them gently against the pot’s side to release more flavour, depending on preference.

Once cooked, remove from heat and let the stew sit for 10–15 minutes. This short resting period allows the flavours to settle and deepen before serving.

Ladle the Ghormeh Sabzi into bowls and serve with steamed Persian chelow rice. Garnish with a few sprigs of fresh parsley or coriander for a touch of brightness.