Easy Persian Herb and Kidney Bean Dish - Ghormeh Sabzi - Ristha's Eatery

Vegan and vegetarian food made easy.

This is our take on Persian Herb and Kidney bean Stew or Ghormeh Sabzi.

Ingredients

1 heaping teaspoon ground turmeric

Fine sea salt and freshly ground black pepper

1 can kidney beans or you can use dried kidney beans

3 tablespoons extra-virgin olive oil

1 large yellow onion, thinly sliced

1 cup Italian parsley

1 cup cilantro

1 bunch scallions, roots trimmed

1 tablespoon dried or powder fenugreek

4 Omani (dried Persian) limes, (we made some by dehydrating the limes in the oven)

Add 3 tablespoons of oil. Along with a generous pinch of salt. Cook, stirring regularly until the onion begins to soften and turn brown, 8 to 10 minutes.

Drain the beans and add to the pot, stirring to combine everything and coat the beans with oil. Reduce heat to medium-low, cover pot and simmer for 5 minutes.

In the meantime, prepare the herbs: Wash parsley and cilantro, then use a salad spinner to dry very well. Remove and discard the tough stems. Chop the leaves and tender stems very, very finely, or feel free to use a food processor to get these herbs as finely chopped as possible.

The more finely chopped the herbs, the more green and unctuous the ghormeh sabzi will be.

Separately chop the entire bunch of scallions (including the green tops) as finely as possible by hand. These, too, must be very finely chopped but they will turn to mush in a food processor and thus should be chopped by hand.

Add the chopped parsley, coriander and scallions.

Cook, stirring continuously until the herbs are wilted and very dark green and they give off a bright green oil when pressed with a spoon, 10 to 15 minutes.

This step is crucial to the flavour and colour of the dish. You’ll know the herbs are ready when they feel dry and emit a strong, savoury aroma.

Add the Omani limes (dried Persian limes) (we made some ourselves by dehydrating the lime in the oven) and 1/2 cup water.

Reduce heat, cover pot, and simmer for 10 minutes.

Check on the limes occasionally to make sure they are submerged in the stew but not falling apart. If the ghormeh sabzi seems a little watery, leave it uncovered for the last 10 minutes of cooking and allow it to reduce into a thick stew.

Taste and adjust the seasoning with salt and pepper. If the stew needs a little acidity, juice lime into the stew through a sieve by pressing down on it with a spoon (avoid letting the seeds through the sieve, as they can be bitter). Set aside.

Taste the stew and continue adding more lime juice until the stew is sufficiently tangy. Stir in the saffron, (this is optional)

The stew should be a very deep, dark shade of green and quite thick when done. Return dried limes into the stew to serve.

Serve hot with basmatic rice. 

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