Ghormeh Sabzi (Persian Herb Stew) — Jewish Food Society

Ingredients

• 12 dried black Persian limes, halved and seeded
• 9 cups water, divided
• 1 cup black eyed peas, soaked overnight
• 3 pounds beef chuck, cut into 1½-inch pieces
• 2 medium onions, roughly chopped
• 5 tablespoons canola oil, divided
• 8 cups parsley, leaves and tender stems, roughly chopped
• 8 cups cilantro, leaves and tender stems, roughly chopped
• 1½ cup fresh mint, roughly chopped
• 1 leek, green part only, washed and sliced into ⅛-inch strips
• 3 tablespoons dried savory
• 3 tablespoons dried mint
• 3 teaspoons fresh ground black pepper
• 2 tablespoons kosher salt, plus more to taste
• 2½ teaspoons ground cumin