Vegetarian Ghormeh Sabzi for times of plague

Ingredients

• 7 cups finely chopped fresh mixed greens and herbs (spinach, parsley, dill, cilantro, wild garlic, nettles - the world is your oyster!)
• 2 tablespoons dried fenugreek
• 3 tablespoons mixed dried herbs (our mix includes dill, chives, parsley, and cilantro. Avoid thyme, oregano, and rosemary, which don't belong in this dish.)
• 4-8 Persian dried limes, pierced with a knife (we used 8, but ours are small and a bit old, and we also like it quite sour!)
• 1 pound dried kidney beans (we used a mix of red and white)
• 1 medium yellow onion, diced
• 1 teaspoon turmeric
• 2 tablespoons vegetable bouillon
• 4 tablespoons vegetable or olive oil
• 3 tablespoons softened butter (salted or unsalted is fine - whatever you have to hand)
• 3 tablespoons all purpose flour
• salt and freshly ground black pepper to taste

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