Iranian Veal & Kidney Bean Stew from Soups and Stews by The Editors of Saveur

Ingredients

• 2 cups finely chopped fresh flat-leaf parsley, plus more to garnish
• 1½ cups finely chopped fresh cilantro, plus more to garnish
• 1 tbsp. ground turmeric
• 1 large yellow onion, finely chopped
• Kosher salt
• freshly ground black pepper
• ¼ cup canola oil
• 1 lb. veal shoulder, trimmed and cut into 1″ pieces
• Lavash or pita bread, for serving (optional)
• 1½ tbsp. dried fenugreek
• 4 dried black limes, pierced with a paring knife
• 2 bunches scallions, finely chopped
• 2 cups dried kidney beans, soaked overnight and drained