Finely chop the onion and sauté it with salt, pepper, turmeric, and a little oil.

Add the beef and sauté for about 20 minutes.

Add the pre-fried Ghormeh herbs and the red kidney beans, and sauté together for about 5 minutes.

Add water and the dried limes. Make sure not to add too much water — just enough to fully cover the ingredients.

If using a pressure cooker, let it cook for about 30 minutes. If using a regular pot, it may take 2 hours or more for the stew to fully cook.

Note: To prepare the herb mixture for Ghormeh Sabzi, fry the following ingredients in enough oil until the herbs completely change color and no longer have any raw taste or aroma. Leeks: 2 kg Cilantro (coriander): 3 kg Parsley: 4 kg Spinach: 500 g Fenugreek: 500 g Chochagh and Kotkoteh (local Iranian herbs): 500 g Garlic: 1 whole head Onions: 3 medium