Ingredients with Measurements:
- 1 cup dried kidney beans, soaked overnight
- 1 large onion, chopped
- 4 cloves garlic, minced
- 1 cup chopped parsley
- 1 cup chopped cilantro
- 1 cup chopped scallions
- 1 cup chopped spinach
- 1/2 cup chopped fenugreek leaves (optional)
- 1/2 cup chopped dill
- 1/2 cup vegetable oil
- 1 tablespoon turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 cups water
- 2 tablespoons lemon juice
Special equipment needed:
- Large pot with lid
- Wooden spoon
Step-by-step instructions:
1. Drain the soaked kidney beans and rinse them under cold water.
2. In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and sauté for 5 minutes, or until softened.
3. Add the minced garlic and sauté for another minute.
4. Add the chopped parsley, cilantro, scallions, spinach, fenugreek leaves (if using), and dill to the pot. Stir well to combine.
5. Add the turmeric, cumin, coriander, salt, and black pepper to the pot. Stir well to coat the herbs and spices evenly.
6. Add the soaked kidney beans to the pot and stir well to combine.
7. Pour in the water and bring the mixture to a boil.
8. Reduce the heat to low, cover the pot with a lid, and simmer for 2-3 hours, or until the kidney beans are tender.
9. Stir in the lemon juice and adjust the seasoning to taste.
10. Serve hot with rice or bread.
Time:
Preparation time: 20 minutes
Cooking time: 2-3 hours
5. Temperature:
Medium heat for sautéing, low heat for simmering
Serving size:
4-6 servings
Nutritional information:
Per serving:
Calories: 400
Fat: 20g
Carbohydrates: 45g
Protein: 15g
Fiber: 12g
Substitutions for ingredients:
- You can use canned kidney beans instead of dried beans, but reduce the cooking time to 30-45 minutes.
- You can use any other leafy greens instead of spinach, such as kale or collard greens.
- You can omit the fenugreek leaves if you can't find them.
Variations:
- You can add 1 cup of chopped mushrooms to the pot for extra flavor and texture.
- You can add 1 cup of chopped tomatoes to the pot for a tangy taste.
- You can add 1 tablespoon of tomato paste to the pot for a richer flavor.
Tips and tricks:
- Soak the kidney beans overnight to reduce the cooking time and improve their texture.
- Use fresh herbs for the best flavor.
- Adjust the seasoning to your taste.
Storage instructions:
- Store the leftover Ghormeh Sabzi in an airtight container in the refrigerator for up to 3 days.
- You can freeze the Ghormeh Sabzi for up to 3 months.
Reheating instructions:
- Reheat the Ghormeh Sabzi in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve the Ghormeh Sabzi in a bowl with rice or bread on the side.
- Garnish with chopped fresh herbs or lemon wedges.
Garnishes:
- Chopped fresh herbs, such as parsley or cilantro
- Lemon wedges
Pairings:
- Rice or bread
- Salad
Suggested side dishes:
- Roasted vegetables
- Hummus and pita bread
- Lentil soup
Troubleshooting advice:
- If the Ghormeh Sabzi is too thick, add more water to thin it out.
- If the kidney beans are still hard after 2-3 hours of cooking, add more water and continue cooking until tender.
Food safety advice:
- Make sure to soak the kidney beans overnight to reduce the risk of food poisoning.
- Store the leftover Ghormeh Sabzi in the refrigerator or freezer promptly to prevent bacterial growth.
Food history:
- Ghormeh Sabzi is a traditional Persian stew made with herbs, beans, and meat. This vegan version replaces the meat with kidney beans.
Flavor profiles:
- The Ghormeh Sabzi has a rich and savory flavor, with a hint of tanginess from the lemon juice.
Serving suggestions:
- Serve the Ghormeh Sabzi as a main dish for lunch or dinner.
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Region: Iranian