Ghormeh Sabzi

Method

1. The night before, put 25 g of dried red kidney beans in a bowl, cover with plenty of cold water and leave to soak overnight. Drain and rinse before cooking.
2. Wash 60 g of parsley, 40 g of coriander and 40 g of chives, dry them well, and chop everything very finely — the herbs must be almost minced, not shredded.
3. Heat 2 tsp of the oil in a wide heavy pan over medium-low heat and fry the chopped herbs, stirring often, for about 12 minutes, until they collapse, darken to a deep olive-black and smell nutty rather than grassy. Crumble in 1 tbsp of dried fenugreek leaves for the final minute only — longer and they turn bitter. Scrape the herbs onto a plate.