Ghormeh Sabzi

1 bn fresh spinach (esfenag)
1/2 bn fresh dill (sheveed)
1 bn fresh parsely (ja`faree)
1 bn fresh cilantro (or coriantro)
1 (geshneez)
1 bn (use only the green stems)
1 fresh leak (tareh farangee)
1 bn fresh chives (tareh)
1 bn scallions (piazcheh).
1 table spoon,Dried
1 shanbelileh
1 lb stew meat (beef,lamb, veal, etc ),cubed.
4 lemons (limoo amanee),Dried or tablespoon lemon,Dried
1 md onion,finely chopped.
1/2 t turmeric (zard choobeh).
3 T cooking oil.
1 T lemon juice (optional).
1 c beans pre-soaked or,Dried can
1 touch each of salt,pepper
1 and red peppers

Wash and cube the meat and let it drain. Cut off the heads of the leaks (and
scallions) and put the stems along with the rest of vegetables in a kitchen
stringer, thoroughly was and let them drain. Using a cutting board, while
repeatedly bunching up all vegetables together, finely chop the vegetables. The
smaller the pieces the better.

Place the chopped vegetables in a pot, put the heat setting to high, and
frequently stir the vegetables until all their excess water has evaporated. Add
two table spoons of cooking oil and continually stir fry the vegetables until they
turn a redish color. This process should take about 15 minutes. Take the pot off
the heat and put it aside. During the stir fry process, you may add a bit more oil
if needed. When finished, the vegetables resemble dried ones with no water
remaining in the pot.

In another pot, add about one table spoon of cooking oil and the chopped
onions and stir fry over medium heat, until they turn a golden brown color. Add
the meat, stir fry for a few minutes, add salt, pepper and turmeric and let the
meat fry with the onions for a few minutes. If you are using dried beans, at this
point drain them and add them to the mixture.
Next poke a hole in each of the dried lemons and add them to the mixture (or
add the powdered kind). Add about two cups (16 oz) of water, place the lid on
the pot and let it boil for another 15 minutes.
Add the fried vegetables into the mixture, turn the heat setting to medium-low
and let it cook. The cooking time required from this point on is about another
hour. Half way through this period, if you are using canned beans, add them
into the mixture. Once the meat is separated when poked by a fork, the stew is
ready. This stew is served over white rice.