Veal and Kidney Bean Stew (Persian Ghormeh Sabzi)

Fenugreek, an aromatic dried herb, gives this hearty stew its distinctly floral flavour.

¼ cup canola oil
1 lb veal shoulder, cut into 1" cubes
kosher salt
black pepper, freshly ground
1 Tbsp. ground turmeric
1 large yellow onion, minced
2 cups fresh parsley, minced
1½ cups fresh cilantro, minced
2 bunches scallions, minced
2 cups dried kidney beans, soaked overnight, drained
1½ Tbsp. dried fenugreek
4 dried black limes

To Serve:
lavash or pita

Heat oil in a 6 qt saucepan over medium-high heat. Season veal with salt and pepper. Add to pan; cook, turning, until browned all over, about 8 minutes.

Transfer to a plate; set aside. Add turmeric and onion; cook until softened, about 10 minutes. Add parsley, cilantro, and scallions; cook until dark green, about 8 minutes. Return veal to pan with beans, fenugreek, limes, and 4 cups water; boil.

Reduce heat to medium-low; cook until limes have softened, about 10 minutes. Pierce 2 limes with a paring knife; cook, partially covered, until veal is tender, about 1½ hours.

Serve with lavash.

Makes 4-6 servings.