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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.
Ingredients
- ¼ cup olive oil, or as needed
- 1 large onion, minced
- 1 ½ teaspoons ground turmeric
- soy sauce, or to taste
- salt and ground black pepper to taste
- 2 bunches fresh parsley, chopped
- 1 bunch green onions, chopped
- 1 bunch fresh cilantro, chopped
- 3 ½ tablespoons dried fenugreek leaves (kasoori methi)
- 2 cups water, or more as needed
- 1 lemon, seeded and cut into 8 wedges
- 1 (15 ounce) can kidney beans, rinsed and drained
Directions
Step 1
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.
Step 2
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.
Cook’s Notes:
Don't skip the fenugreek, this herb has the flavor that defines this dish.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 295 | |
| % Daily Value * | |
| Total Fat15g | 19% |
| Saturated Fat2g | 11% |
| Sodium324mg | 14% |
| Total Carbohydrate35g | 13% |
| Dietary Fiber14g | 49% |
| Total Sugars3g | |
| Protein11g | |
| Vitamin C79mg | 396% |
| Calcium172mg | 13% |
| Iron8mg | 46% |
| Potassium587mg | 12% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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