Persian Herb and Kidney Bean Stew

Ghormeh sabzi is traditionally built on a long list of fresh herbs slow-cooked with lamb, but this lighter, plant-based version keeps the dish's soul — that deep, herbaceous base of sautéed parsley, cilantro, and green onion — and swaps in kidney beans for the meat.

Cooking the herbs down slowly in oil is what gives this stew its color and depth, and because beans replace the meat entirely, each bowl ends up high in fiber and plant protein while staying vegan, which fits well within a heart-healthy or diabetes-conscious way of eating. Serve it over brown rice, and don't skip the dried lime or lime juice at the end — that sour note is what makes the dish taste unmistakably Persian.