Here's how to make ghormeh sabzi, a Persian Stew that prevents dementia.

Ingredients:

2 pounds meat (lamb or beef) washed and cubed

1 cup red kidney beans or pinto beans, soaked overnight

1 large yellow onion, finely chopped

4 bunches flat-leafed parsley

1 bunch cilantro

2 large leeks or 4 scallions (green stems only)

1 small bunch fresh fenugreek, or 1 tablespoon dried fenugreek, too much fenugreek will cause ghormeh sabzi to taste bitter

3-4 dried lemons, or 3 tablespoons freshly squeezed lemon juice

1 teaspoon turmeric

Salt and pepper to taste

Vegetable oil

Water

Method:

1. Clean and wash the herbs, dry thoroughly and chop finely. 

2. Heat 1/3 cup of vegetable oil in a large skillet over medium heat and saute the chopped fresh herbs for about 15 minutes, stir frequently. Set aside.

3. In a large stew pot, saute chopped onions in 2 tablespoons of oil until they become golden brown. 

4. Add the meat, turmeric, salt, pepper and fry until all sides are brown.

5. Add the soaked dried beans, fried vegetables and dried lemons. 

6. Pour in enough water to cover the mixture by about 2 inches, bring to a boil on high heat for just a couple of minutes, lower the heat, cover and cook on medium to low heat for 1 1/2 hours. 

7. Taste and adjust the seasoning as necessary and add a little more water if needed. Reduce the heat to its lowest setting and simmer for another 30 minutes. The longer ghormeh sabzi simmers the better it tastes. It would also taste better reheated the next day. Taste and adjust the seasoning before serving.