Process herbs in a food processor until very fine.

Cook qormeh sabzi mix, parsley, and cilantro in oil at high heat, stirring constantly until darkened and fragrant.

Set the herbs aside.

Cook onion in oil until golden.

Add meat, browning on all sides, and drain fat if needed.

Add cooked herbs, kidney beans, salt, pepper, and 1 cup of water.

Simmer covered on low heat for 1 hour.

Punch holes in Persian limes and add to the stew.

Simmer for another hour, adding water if the mixture dries out.

Serve over Basmati rice.

Discard meat for a vegan/vegetarian option.