Torshi Sumac

Sumac contains a therapeutic feature and pretty good for good health. But like saffron, overusing it does more harm than good.
Ingredients,
Chicken breast, 2 to 3 nos
Herbs like, parsley, coriander, leek, and spinach, fenugreek, 500 g altogether
Onions, 2 nos
Kidney beans, 1 cup
Unripe grapes juice, 1 cup
Sumac, 5 tbsp
Unripe grapes, 1 cup
Garlic cloves, 5 nos
Salt, as per taste
Procedure
Chop the onions and garlic cloves nicely and sauté in a pan in oil till soft. Then add in the chicken breasts, 3 tablespoons sumac and salt and sauté over the low heat 10 to 15 minutes till the chicken gets brownish.
Then add in kidney beans along with 4 glasses of water. Increase the heat and let the stew starts boiling. Then reduce to low and cook for 2 hours.
Chop the herbs, coriander, leek, fenugreek, spinach and parsley and sauté in oil 10 minutes. Add 1 tablespoon of sumac to the sautéed herbs and stir well. Then remove the pan from the heat.
After 2 hours when the beans are softened, add in the sautéed herbs along with, Unripe grapes, Unripe grapes juice and 1 last tablespoon sumac and mix the ingredients carefully. Keep the low heat till the stew is settled ( the pot is accumulated with oil). Once ready, transfer to a bowl and serve with rice.
Cooking points,
The herbs include, leek 150 g, parsley, 150 g, coriander 100 g, spinach 50 g, and fenugreek 50 g. Of course, the original recipe is made of special herbs grown in Mazandaran. But in case you have no access apply the above-mentioned herbs.
Do not over apply sumac since it will bitter the stew. If fresh unripe grapes are not available, you can double the amount of unripe grapes juice.