Vegetarian Ghormeh Sabzi

A delightful vegetarian twist on the classic Persian dish, Ghormeh Sabzi. This herbaceous stew features an array of fresh greens and kidney beans, simmered to perfection with aromatic spices for a comforting meal.

Steps

1. In a pot, heat the vegetable oil over medium heat and sauté the chopped onion until translucent. 2. Add the minced garlic and sauté for another minute. 3. Stir in the turmeric, black pepper, salt, and cinnamon, cooking for 1-2 minutes until fragrant. 4. Add the soaked and drained kidney beans along with 2 cups of water. Bring to a boil, then reduce to a simmer for 20 minutes. 5. Add the chopped greens (parsley, cilantro, fenugreek, and green onions) and stir well. 6. Simmer the stew for an additional 15-20 minutes, until the beans are tender and the flavors meld together. 7. Add lemon juice and red chili flakes for an extra kick if desired. 8. Serve hot with rice or bread.

1/2 cup kidney beans, soaked overnight 1/2 cup fresh parsley, chopped 1/4 cup fresh cilantro, chopped 1/4 cup fresh fenugreek leaves (or 1 tbsp dried) 1/4 cup green onions, chopped 1/2 medium onion, finely chopped 1 clove garlic, minced 1/2 tsp turmeric 1/2 tsp black pepper 1/2 tsp salt 1 tbsp vegetable oil 2 cups water 1/2 lemon (juice) 1/4 tsp cinnamon 1/4 tsp red chili flakes (optional)