Ghormeh Sabzi - Persian Herb Stew (Authentic Meat-Free)

Finely chop the parsley leaves, cilantro/coriander (including the stems), spinach and the green parts of the green onions
Clean the mushrooms and chop them into chunks, either halves or quarters depending on the size
In a saucepan or pot, sauté the mushrooms in 1 tablespoon of olive oil over medium-high heat. Season with salt and pepper, with a light sprinkle of turmeric powder
Once browned nicely, place cooked mushrooms in a bowl and leave on the side for now
In the same pan, saute onions in 2 tablespoons of olive oil. Once translucent, add 1 teaspoon of turmeric and sauté for a few minutes to bring out the beautiful spice and color
Add another tablespoon of oil and all of the chopped herbs, along with the dried fenugreek. Fry the herbs down continuing to stir so they don't burn for 15-20 minutes over medium heat until they have wilted
In the meantime, carefully poke a few holes into each of the dried limes using either a fork or the tip of a sharp knife
*Optional, make saffron water by adding a good pinch of ground saffron in a small glass and pour 2-3 tablespoons of boiling water and leave to infuse
Once the fried herbs are a dark green color, add the vegetable broth, 2 cups of water, the dried limes and season with salt and pepper
Place the lid on and let it simmer slowly with a light boil over low heat for 30 minutes
After 30 minutes, add the sautéed mushrooms, kidney beans, lemon juice, and optional saffron infused water. Place the lid on and let it simmer slowly on low heat for 30-45 minutes
Ensure to check it half way, taste for seasoning and check the consistency. If it's too dry or thick, add a dash more water. Note, it shouldn't be too watery, but shouldn't be dry either
Serve your delicious Ghormeh Sabzi alongside Persian rice with a fresh shirazi salad and enjoy this authentic dish!

Ghormeh Sabzi - Persian Herb Stew (Authentic Meat-Free)

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Ingredients

Instructions

Nutrition