Stew with legumes with aromatic herbs

This very popular dish in northern iran is made with fish instead of meat and with the addition of fresh tomatoes.

Ingredients for people 4

1 kg and 1 / 2 in total between chives, fresh chives, leeks (the green part), abundant parsley, coriander leaves, dried fenugreek and soaked in warm water.
450 g lean, tender meat without bone (chicken or veal)
120 g of red kidney beans (canned ones are ready to use)
3-4 dehydrated Oman lemons (limu ammoni) pierced with the prongs of a spotlight
2-3 spoons of lemon juice
2 finely sliced ​​onions
2 cloves of garlic
Sale
Pepe
1 teaspoon of turmeric
1 teaspoon of powdered saffron pistils dissolved in hot water
A few tablespoons of oil to fry

Preparation

Fry the onions for 5 ', then add the meat and garlic and continue for another 20'. Add salt, pepper, turmeric, saffron and the beans that you have previously left to soak overnight (if you use canned ones, you can add them to the dish after the herbs, as they are already boiled), the dried lemons and enough water to cover the meat and allow the legumes to cook. Simmer until both the meat and the beans are half cooked. Meanwhile, separately clean and chop the aromatic herbs, put them in a pan with oil and let them dry well with their steam. Season with salt and when ready add them to the meat and beans. Pour in the lemon juice and let it finish cooking very slowly with the lid on until the oil appears on the surface of the dish, which in the meantime has hardened to the right point. Many in Iran prepare sautéed herbs in large quantities which they then divide into disposable portions to be kept in the home freezer. This reduces the preparation time of this popular and beloved dish, which can therefore be cooked in a short time.
If you use fish instead of meat, choose fish fillets with firm, white meat (sea bass, sea bream, perch), cut them into long 4-5 pieces and large 2-3 cm pieces and brown them separately in a pan until they are well golden and cooked. Incorporate them to the dish towards the end of cooking. Together with the herbs you can add some ripe tomatoes cut in half.