Pick through the herbs, slice the scallion greens and cut the parsley and cilantro into about 1 ½ inch pieces (don’t chop too small). Add all the herbs to a large bowl and fill with cold water. Agitate with your hand a few times and let the herbs sit in water for about 10 minutes to loosen any possible gravel. Use a slotted spatula to transfer the herbs to a colander. If you notice any grit in the bowl, repeat until you see none. Set aside to drain all the water.

Add beef, turmeric powder, ground black pepper, water, and half of a large onion to a 4-6 QT pressure cooker. Close the lid and top with the pressure regulator. Cook over medium high heat. Follow the instructions for your specific pressure cooker. Once the pressure builds up and the pressure regulator starts rattling, set the timer for 20 minutes and reduce the heat a little bit ( to between med high and medium) and continue cooking. Remove the pressure cooker from heat and without removing the pressure regulator place the pressure cooker under running cold water to release the pressure. Always follow the safety precautions set by the owner’s manual of your pressure cooker. Once all the pressure is released open the lid, remove the onion half and discard. Leave the cooked meat and broth in the pressure cooker.

Add the herbs and 2 TBSP vegetable oil to a 12-inch nonstick skillet. Saute over medium high heat for about 5 minutes, stir frequently. Transfer the herbs to the pressure cooker.

Wipe the skillet with a paper towel and in the same skillet fry the sliced onions in 3-4 TBSP oil until golden brown. Add the tomato paste and saute for 3-4 minutes over medium heat until aromatic. Add the onion mixture to the pressure cooker.

Add 1 tsp kosher salt, 1 ½ cups cold water, 4 crushed limoo amani, 4 whole limoo amani, and the cooked pinto beans to the pressure cooker. Cover the lid, top with the pressure regulator and heat over medium high. Once the pressure regulator rattles, set the timer for only 5 minutes this time. Remove the pressure cooker from the heat, follow the safety steps described above and transfer the content of the pressure cooker back to the large skillet.

Cut 2 Roma tomatoes to quarters and add to the skillet. Cover the skillet and simmer over medium low heat for another 30 minutes. Stir occasionally around the tomatoes so they don’t fall apart and keep their shape and brilliant color.

Serve over White Steamed Rice with Saffron Yogurt Tahdig, or Lavash Bread Tahdig.