Ghorme sabzi

[Julene]

A Persian dish.
From wikipedia:
Qormeh sabzi (Persian: قرمه سبزی) or xoresh-e-sabsi (Persian: خورش سبزی) is an Iranian herb stew. It is an important element of Persian cuisine, often said to be the Iranian national dish.
The main ingredients are a mixture of [sauteed] herbs, consisting mainly of parsley, leek, and a smaller amount of [fenugreek] leaves--where this is usually the dry herb of the mix. The herb mixture has many variations; spinach and [coriander] are added in some regions, but do not form part of the original recipe. This mixture is cooked with [kidney beans] or black eyed peas, red onions, chopped [chives], pierced dehydrated limes, and tumeric seasoned [Lamb shank] or neck or [veal] meat. Traditional Qormeh sabzi is almost always cooked with lamb and kidney beans, while in some northwestern regions of Iran, variations with black-eye beans exist. In recent times, some people replace beans with potatoes, which is also not part of the original recipe. Also, some prefer to leave out the fenugreek, while many consider it to be an essential ingredient. The dish is then served with polo (Persian rice) or over tah-deeg (bottom-of-the-pot), the crunchy al-dente section of the twice cooked rice.
AKA. BEST PERSIAN FOOD!!!