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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.

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

Instructions

  1. Heat 1 tbsp olive oil in a pot; sauté onion until golden, about 8 minutes.
  2. In 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.
  3. Add the sautéed herbs to the pot with onion, along with turmeric and pepper; stir to combine.
  4. Add kidney beans, broth, fenugreek, lime zest, and salt.
  5. Simmer uncovered 20-25 minutes, stirring occasionally, until thickened.
  6. Stir in lime juice, adjust seasoning, and serve warm over brown rice.