Khoresh e ghormeh sabzi Persian herb bean and lamb stew

Name: Khoresh-e ghormeh sabzi (Persian herb, bean and lamb stew)
Ingredients: 680g lamb shoulder or beef chuck, trimmed and cut into 5cm pieces; 1 heaped tsp ground turmeric; fine sea salt and freshly ground black pepper; ½ cup dried kidney beans; 3 tbsp plus ¼ cup extra-virgin olive oil; 1 large yellow onion, thinly sliced; 450g Italian parsley (about 3 large bunches); 450g coriander (about 3 large bunches); 2 bunches chives; 1 bunch spring onions, roots trimmed; 1 tbsp dried fenugreek leaves; 4 Omani (dried Persian) limes, rinsed and punctured multiple times with a fork; ¼ tsp crumbled saffron threads; Polo Ba Tahdig (Persian rice with bread crust), for serving (see recipe); Mast-o khiar (see recipe) or plain yoghurt, for serving