Esfenaj Ghatogh

500 g spinach
50 g dill
2 tablespoons rice flour
200 g coriander
2 cloves garlic
1 medium onion
Salt, pepper and turmeric powder, for seasoning
Verjuice, or sour orange juice, as desired
2 cups kidney beans
1 tablespoon oil
Procedure
Chop up the leafy vegetables and greens. Put the beans inside a pot and allow till half-cooked. In a separate pot, put the chopped vegetables, garlic and sliced onion and pour a little water along with oil. Add the half-cooked beans and wait till done. In the middle of the process, add in salt, pepper, turmeric and sour lemon juice for seasoning. In the 5 last minutes, dissolve the rice flour in a bit of water and add into the pot. Stir well to avoid sticking to the bottom.When settled, serve. Bon Appetit!