Herb stew sounds like one of those "recipes" I'd come up with as a kid poking around in the garden for kitchen experiments. After all, in western cuisine, fresh herbs are usually added at the end of cooking for a burst of greenery and bright flavor. But according to Lousia Shafia, author of The New Persian Kitchen, herb filled stews are some of the most famous in Iran. Her version is a lighter, vegetarian take on the green stew, filled with cubes of turmeric-laced tofu and fat red kidney beans. But the bulk of the stew is, indeed, chopped parsley, cilantro, and scallions (bulked up with a bit of spinach); and the mixture is surprisingly delicious. The grassy greens cook down and mellow, turning into a fragrant, earthy melange excellent atop fluffy rice or stuffed into a pita.