Ingredients with Measurements:
- 1 cup dried kidney beans, soaked overnight
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 cup chopped parsley
- 1 cup chopped cilantro
- 1 cup chopped spinach
- 1 teaspoon turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 3 tablespoons vegetable oil
- 4 cups water
- 2 dried limes
Special equipment needed:
- Pressure cooker
Step-by-step instructions:
1. Drain the soaked kidney beans and rinse them with cold water.
2. In a pressure cooker, heat the vegetable oil over medium heat. Add the chopped onion and sauté until golden brown.
3. Add the minced garlic, turmeric, cumin, coriander, salt, and black pepper. Sauté for a few more minutes until fragrant.
4. Add the chopped parsley, cilantro, and spinach. Sauté for a few more minutes until the greens are wilted.
5. Add the soaked kidney beans, water, and dried limes. Stir well.
6. Close the pressure cooker and cook on high pressure for 30 minutes.
7. Let the pressure release naturally. Open the pressure cooker and check the consistency of the stew. If it's too thick, add more water.
8. Serve hot with rice or bread.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Pressure cooker on high pressure
Serving size:
4-6 servings
Nutritional information:
Calories: 250
Fat: 10g
Carbohydrates: 32g
Protein: 12g
Fiber: 12g
Sodium: 600mg
Substitutions for ingredients:
- You can use canned kidney beans instead of dried ones. Drain and rinse them before using.
- You can use fresh lime juice instead of dried limes. Add the juice at the end of cooking.
Variations:
- You can add diced potatoes or carrots to the stew for extra texture and flavor.
- You can add a can of diced tomatoes for a tangy twist.
- You can use different herbs such as mint or dill for a different flavor profile.
Tips and tricks:
- Soak the kidney beans overnight to reduce cooking time.
- Use a pressure cooker for faster cooking time and more tender beans.
- Adjust the seasoning to your taste. Add more salt or spices if needed.
- Serve the stew with a dollop of yogurt or sour cream for extra creaminess.
Storage instructions:
Store the leftover stew in an airtight container in the fridge for up to 3 days.
Reheating instructions:
Reheat the stew in a saucepan over medium heat until heated through.
Presentation ideas:
Serve the stew in a deep bowl with a side of rice or bread. Garnish with chopped herbs or a slice of lime.
Garnishes:
Chopped herbs, lime wedges, yogurt or sour cream
Pairings:
Rice, bread, salad
Suggested side dishes:
Naan bread, cucumber salad, roasted vegetables
Troubleshooting advice:
- If the stew is too thick, add more water or vegetable broth.
- If the beans are still hard after cooking, add more water and cook for a few more minutes.
Food safety advice:
- Make sure to soak the kidney beans overnight to reduce the risk of food poisoning.
- Cook the stew until the beans are tender and the temperature reaches at least 165°F (74°C).
Food history:
Ghormeh is a traditional Persian stew made with meat, kidney beans, and dried limes. This vegetarian version is a healthier and lighter twist on the classic recipe.
Flavor profiles:
Savory, earthy, tangy
Serving suggestions:
Serve the stew with a side of rice or bread and a salad for a complete meal.
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Region: Iranian