Ghormeh sabzi
Ghormeh sabsi (fried herbs) is a fragrant Persian herb stew with fenugreek, dried limes and kidney beans. This vegan version omits the traditional lamb.
Servings 6
Ingredients
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 cup kidney beans (dried) soaked 8+ h
- 1 bunch fenugreek
- 1 bunch parsley
- 1 bunch cilantro
- 4 scallions
- 4 black limes sundried limes
- 1 tsp turmeric
- 2 tsp fenugreek
- 2 tbsp olive oil
- salt
Instructions
- Wash and chop the herbs and scallions. I only use the leaves and thins tems. Save the larger stems for making stock. Chop by hand, don't pure in a blender/food processor. Takes time but is worth it.
- Heat oil in a larg pot. Fry the herbs fand scallions for 10+ min. Should wilt, loose a lot of water and become fragrant. Set aside in a bowl.
- In same pot, brown the onion on medium heat.
- Poke holes in the limes using a skewer or tooth pick. See note below.
- Add garlic, tumeric, (strained) beans, limes and salt to the pot. Cover with water (I boil water in a kettle and add it hot).
- Add the herbs. Stir.
- Let simmer for 90+ min, until the beans are done.
- Adjust taste with fenugreek powder.
Notes
Making holes in limes: Many recipes call for poking holes in the limes but since they are added so early in this recipe, I don't think it is necessary (and it was hard to do witha toothpick). (Though I have not tried including them without holes.)
For a shortcut, you can use canned kidney beans but boiling your own in the stew imparts the herb flavour on the beans. Besides, letting the stew boil this long helps devleop its flavour.
For a shortcut, you can use canned kidney beans but boiling your own in the stew imparts the herb flavour on the beans. Besides, letting the stew boil this long helps devleop its flavour.