Clean and dry the herbs and scallions ingredients. Chop them very small and sautee in 2 tablespoon canola oil for 5-10 minutes on medium-high heat until wilted like sauteed greens. Transfer to a bowl and set aside.
Add the other 2 tablespoon canola oil to the pan and cook the onion until translucent over medium-high heat.
Add the meat. Season with turmeric, salt, and pepper. Cook until browned on all sides.
Add 4 cups hot water, the cooked herbs, washed and drained kidney beans, dried limes, and lemon juice. Bring to boil. Simmer for 2 hours.
Optional: Before serving, steep the saffron in 1 tablespoon of hot water, add to the stew, and mix.
Gourmeh Sabzi freezes very, very well. You can freeze it in a freezer bag, or use a silicone tray. These are the trays I use to freeze my Persian stews, stocks, and more (Amazon link opens in new tab).You can find pre-made frozen fried greens aka "ghormeh sabzi" at your local Middle-Eastern market. Most people I talk to swear by this shortcut because it takes so much time to prep the herbs in this recipe and most Persian homes eat this dish often. The frozen shortcut also makes it easy to make this dish all year round.