This Comforting Persian Stew Is the Cure All for Your Winter Blues

Ingredients

• 1 cup dried red kidney beans (about 6 ounces; 170g) (see note below about using canned beans)
• 2 teaspoons Diamond Crystal Kosher salt; for table salt use half as much by volume, divided
• 6 larger or 8 smaller whole dried limes(total weight about 1 ounces; 28g)
• 1/2 cup (120ml) olive oil or ghee, divided
• 2 pounds (907g) boneless leg of lamb, lamb shoulder, neck or shank, or stewing beef such as beef chuck, short ribs, or oxtail, cut in 1- to 1 1/2-inch chunks
• 1/2 teaspoons freshly ground black pepper
• 1 medium white or yellow onion (about 8 ounces; 226g), peeled and cut into 1/4-inch dice
• 1 teaspoon ground turmeric
• 4 1/2 ounces (125g) fresh cilantro leaves and tender stems (see notes)
• 4 1/2 ounces (125g) fresh parsley leaves and tender stems (see notes)
• 4 1/2 ounces (125g) fresh Persian leekschives, green parts of scallions, or the middle third section of common leeks
• 1 tablespoon crushed dried fenugreek

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