Persian Beef, Herb and Kidney Bean Stew

Rinse the dried lemons. With one hand, hold tightly and using a fork, gently pierce holes through the hard shell several times all the way around.

Pick the spinach leaves, discarding the woody stalks and ends. Gather the spinach leaves, fresh parsley, and fresh coriander (stems included) in a tight bunch, and chop as finely as possible. Peel and finely chop the red onion. Trim and finely chop the spring onion.

Drain and rinse the kidney beans. Heat a large pot over medium-high heat with olive oil. Add the chopped herbs and onions with a pinch of salt. Fry for 8-10 min until they have greatly reduced in volume and turned into a dark green colour. Add the turmeric, dried lemon, dried mint, and fenugreek, and fry for 1-2 min further. Add the pulled beef, kidney beans, stock cube, and the measured water. Cover and simmer on medium heat for 20-25 min.

Meanwhile, rinse and drain the rice. Add the rice, a pinch of salt and the measured water to a pot with a lid and bring to a boil over a high heat. Once boiling, reduce the heat to low, cover, and cook for 12-14 min or until the water is absorbed and the rice is cooked. Once cooked, remove the pot from the heat and keep covered until serving.

Slice the cucumber into small bite-sized pieces. Trim the radish ends and thinly slice into half moons. Pick the mint leaves. Slice the lime in half. In a bowl, mix the cucumber, radish, mint, a squeeze of lime juice, a pinch of salt, and a drizzle of olive oil. Toss to combine.

Finish the stew with a squeeze of lime. Divide the rice and stew amongst bowls and serve with the yogurt and salad alongside.