My friend is allergic to parsley and cilantro, what could I put in the stew as a substitute?

Other leafy herbs used in Persian cooking like mint, dill, fenugreek (findable in Indian stores; not the brown seeds).
Less common but also good, oregano or marjoram.
Taste will be good but different from original.
Last, you could mix two or more of these herbs to get the 1 cup volume needed if you think taste of one only will be too dominant.