Vegetarian Ghormeh Sabzi

Kidney beans, lemon, and herbs bring layers of flavor to this easy vegan Persian dish that's best served with rice.

• Preparation Time: 15 mins
• Cooking Time: 25 mins
• Total Time: 40 mins
• Calories: 295 Calories

Ingredients

• 1 large onion, minced
• salt and ground black pepper to taste
• 1 bunch green onions, chopped
• 1 bunch fresh cilantro, chopped
• 2 bunches fresh parsley, chopped
• 1 (15 ounce) can kidney beans, rinsed and drained
• 2 cups water, or more as needed
• soy sauce, or to taste
• 1 lemon, seeded and cut into 8 wedges
• 0.25 cup olive oil, or as needed
• 1.5 teaspoons ground turmeric
• 3.5 tablespoons dried fenugreek leaves (kasoori methi)

Recipe Instructions

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.