Finely chop the parsley, cilantro, spinach, and green parts of the scallions. Set them aside to keep your cooking area organized and efficient.

In a saucepan, heat 1 tablespoon of olive oil over medium-high heat. Add the cremini mushrooms, season with salt, pepper, and turmeric, and sauté until golden brown, then set aside.

In the same pan, heat 2 tablespoons of olive oil. Sauté the diced onion until it's translucent, about 5-7 minutes. Stir in the remaining turmeric to enhance the flavor of the base.

Add the chopped parsley, cilantro, spinach, and fenugreek leaves to the pan. Sauté for 15-20 minutes until the herbs are dark green and fragrant, stirring frequently to prevent sticking.

Poke holes in the dried limes with a fork to allow their tangy flavor to infuse the stew. Set them aside for the next step.

Once the herbs are ready, pour in the vegetable broth along with 2 cups of water. Add the dried limes, salt, and pepper. Bring to a gentle simmer on low heat and let it cook for 30 minutes.

Stir in the sautéed mushrooms, red kidney beans, lemon juice, and saffron if using. Cover and simmer for an additional 30-45 minutes, checking the consistency and seasoning halfway through to ensure it's just right.

Enjoy this comforting Ghormeh Sabzi hot, served over fluffy Persian rice with a side of crisp Shirazi salad for a complete meal.