Kidney beans cooked with sautéed greens, turmeric, and sun-dried limes for a deep earthy flavor.
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Drain the soaked kidney beans and place them in a heavy-bottomed pot with 6 cups of water; bring to a boil, then simmer for 45 minutes until partially tender.
In a large skillet, heat the oil over medium-low heat and add the minced parsley, cilantro, and fenugreek; sauté slowly for at least 20-30 minutes until the herbs turn a very dark forest green and become aromatic.
In a separate Dutch oven, sauté the diced onions in oil until translucent and golden, then stir in the turmeric and black pepper to toast the spices.
Add the partially cooked beans and their liquid into the Dutch oven with the onions, then incorporate the intensely sautéed herb mixture.
Use a fork to pierce the dried limes several times and submerge them into the stew; the limes provide the essential sour, earthy backbone of the dish.
Cover the pot and simmer on low heat for 1.5 to 2 hours, allowing the flavors to meld and the beans to become creamy while the oil separates and rises to the top.
In the final 10 minutes of cooking, stir in the bloomed saffron and season with salt to taste, ensuring the dried limes have softened completely.
Serve the stew over buttery saffron basmati rice (Chelow) with a side of fresh radishes and herbs.
