Place the meat, onions, garlic, water, beans and wheat and turmeric in a large, heavy pot. Bring to a boil, skimming the froth as it forms.
Cover and gently simmer for 90 minutes over low heat.
Add the remaining ingredients. Keep covered and continue to simmer for another 45 to 60 minutes over low heat. Check to make sure that the meat, beans and potatoes are fully cooked and tender. Adjust the seasoning as needed.
Using a colander or slotted spoon remove all the meat, beans and vegetables from the broth, place them in a mixing bowl and set aside.
Pour the broth into a soup bowl and serve it with pieces of Sangak bread floating in the bowl.
Debone the meat and mash the meat mixture with a potato masher or a Persian Goosht Koob. This mixture should have the consistency of lumpy mashed potatoes.
Place the Goosht Kubideh (mashed meat) on a serving platter and serve with a platter of fresh herbs and Sangak bread.