VEGETARIAN GHORMEH SABZI
This is a vegetarian version of the traditional Persian stew, which normally includes lamb. Though I have never traveled east of London, this dish has become my primary comfort food. I had to learn how to make it when I moved to Canada, and couldn't find a Persian restaurant that served it. Saag paneer, which also relies on the flavor of fenugreek, is slightly similar, but ghormeh sabzi traditionally contains no dairy products and is made with herbs (cilantro, parsley) instead of spinach, so it's really quite different, and in my opinion, much tastier. Serve with Persian tahdig rice or, if you are going low-carb, serve with quinoa or wild rice.
Provided by velvetmonster
Categories 100+ Everyday Cooking Recipes Vegan Side Dishes
Time 40m
Yield 4
Number Of Ingredients 12
Steps:
- Heat olive oil in a pot over medium-high heat. Saute onion in the hot oil until golden, 7 to 10 minutes. Mix in turmeric until onion is coated. Add soy sauce, salt, and pepper. Stir in parsley, green onions, and cilantro, adjusting soy sauce to taste. Cook and stir until herbs are sufficiently wilted, 3 to 4 minutes. Add fenugreek and saute until incorporated.
- Pour in water and add lemon slices. Reduce heat to medium-low and let simmer, uncovered, stirring occasionally and adding more water if necessary, about 20 minutes, adding kidney beans about 10 minutes before serving; sooner than this might make them mushy.
Nutrition Facts : Calories 295.2 calories, Carbohydrate 35.4 g, Fat 15.1 g, Fiber 13.8 g, Protein 10.9 g, SaturatedFat 2.1 g, Sodium 324.2 mg, Sugar 3.3 g
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