Persian Herb and Kidney Bean Stew
A plant-based take on Persian ghormeh sabzi, slow-cooked herbs and kidney beans in a rich, tangy 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.
Ingredients
- 2 tbsp olive oil, divided
- 1 onion, finely chopped
- 2 cups finely chopped parsley
- 1 cup finely chopped cilantro
- 1/2 cup finely chopped green onion tops — or chives
- 1 tsp turmeric
- 1/4 tsp black pepper
- 2 cans (15 oz) kidney beans, drained and rinsed — or 3 cups cooked
- 1 cup low-sodium vegetable broth
- 2 tbsp fresh lime juice
- 1 tsp dried fenugreek leaves — or 1/2 tsp ground fenugreek
- 1 zest of 1 lime — traditional sour note; or dried limes if available
- 1/4 tsp salt
- cooked brown rice, to serve
These ingredients are common at Middle Eastern grocers; a well-stocked international supermarket usually carries them too.
Instructions
- 1Heat 1 tbsp olive oil in a pot; sauté onion until golden, about 8 minutes.
- 2In a separate skillet, heat remaining oil and sauté parsley, cilantro, and green onion tops over medium-low heat for 10 minutes until deeply fragrant and darkened slightly.
- 3Add the sautéed herbs to the pot with onion, along with turmeric and pepper; stir to combine.
- 4Add kidney beans, broth, fenugreek, lime zest, and salt.
- 5Simmer uncovered 20-25 minutes, stirring occasionally, until thickened.
- 6Stir in lime juice, adjust seasoning, and serve warm over brown rice.