This is my vegetarian version of the National dish of Iran called Ghormeh Sabzi. It is a stewed herb traditionally made with meat and beans but my vegetarian version is only with kidney beans. You can substitute it with another vegetarian protein such as cottage cheese if you want. I came across on my Masterchef India spree and I found a great way to use the dried limes that I bought on my visit to Dubai and fenugreek that’s mostly used for thepla in my kitchen. I figured the best way to incorporate the sharp flavour of the dried lime was to blend it. Overall, the dish tasted very different to anything I’ve had with the strong lemon flavour and one that I would definitely make again.
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Total cook time: 1 hour
Servings: 2
Ingredients
- 50 gms chopped parsley
- 25 gms chopped coriander (ratio 2:1 with parsley)
- ½ cup fenugreek leaves (chopped)
- 1 pierced dried lime
- 1 dried lime (blended) (If you do not have dried lime, you can substitute for juice of 2 lemons)
- 3 spring onion greens (chopped)
- 200 gms dried kidney beans (soaked and boiled)
- 1 medium onion (chopped)
- Salt to taste
- Pepper to taste
- ½ tsp turmeric powder
- 1 green chilli (chopped)
- 2 tbsp oil (any neutral oil)
Method
- In a non-stick pan, heat 1 tbsp neutral oil
- Add the chopped parsley, coriander, fenugreek and spring onion greens and cook it on medium heat for about 20 minutes until it turns soft and aromatic
- In another pan, hear 1 tbsp of oil and add the green chilli and chopped oil and cook with a bit of salt until the onion turns translucent
- Add the salt, pepper and turmeric to the onion and stir
- Next, add the boiled kidney beans and green herbs and let it cook for 20 minutes.
- Lastly, add pierced dried lime and powdered lime to the onion mixture with a bit of water and let it simmer for about 20 minutes
7. Let the water dry hot. Serve hot with saffron rice.
Hope you enjoy this!
Payal
P&K's Food Heaven 