Ingredients with Measurements:
- 1 cup dried kidney beans, soaked overnight
- 1 cup chopped parsley
- 1 cup chopped cilantro
- 1 cup chopped scallions
- 1 cup chopped spinach
- 1/2 cup chopped fenugreek leaves
- 1/2 cup chopped dill
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 teaspoon turmeric
- 1 teaspoon cumin
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 3 tablespoons vegetable oil
- 3 cups water
- 2 dried limes
Special equipment needed:
- Pressure cooker or large pot with lid
- Cutting board
- Chef's knife
Step-by-step instructions:
1. Rinse and drain the soaked kidney beans.
2. In a pressure cooker or large pot, heat the vegetable oil over medium heat.
3. Add the chopped onion and garlic and sauté until golden brown.
4. Add the turmeric, cumin, salt, and black pepper and stir for 1 minute.
5. Add the chopped parsley, cilantro, scallions, spinach, fenugreek leaves, and dill to the pot and stir well.
6. Add the kidney beans and water to the pot and stir.
7. Add the dried limes to the pot.
8. If using a pressure cooker, close the lid and cook on high pressure for 30 minutes. If using a pot, cover with a lid and simmer for 1 hour, or until the beans are tender.
9. Once the beans are cooked, remove the dried limes and discard.
10. Serve hot with rice or bread.
Time:
Preparation time: 20 minutes
Cooking time: 30 minutes (pressure cooker) or 1 hour (pot)
Temperature:
Medium heat for sautéing, high pressure for pressure cooker, and low heat for simmering.
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 300
Fat: 10g
Carbohydrates: 40g
Protein: 15g
Fiber: 12g
Substitutions for ingredients:
- Kidney beans can be substituted with chickpeas or black beans.
- Fenugreek leaves can be substituted with fresh or dried fenugreek seeds.
- Dried limes can be substituted with fresh lime juice.
Variations:
- Add cubed potatoes or carrots for extra texture and flavor.
- Use vegetable broth instead of water for a richer flavor.
- Add a can of diced tomatoes for a tangy twist.
Tips and tricks:
- Soak the kidney beans overnight for faster cooking time.
- Use a pressure cooker for faster cooking time.
- Use fresh herbs for a more vibrant flavor.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot over low heat until heated through.
Presentation ideas:
Serve in a bowl with rice or bread on the side.
Garnishes:
Sprinkle with chopped fresh herbs or a squeeze of fresh lime juice.
Pairings:
Serve with a side salad or roasted vegetables.
Suggested side dishes:
- Persian rice
- Naan bread
- Roasted vegetables
Troubleshooting advice:
- If the beans are not cooked enough, add more water and continue cooking.
- If the dish is too watery, remove the lid and simmer until the liquid has reduced.
Food safety advice:
- Make sure to soak the kidney beans overnight to reduce the risk of food poisoning.
- Store leftovers in the refrigerator and reheat thoroughly before eating.
Food history:
Ghormeh Sabzi is a traditional Persian stew made with meat and a variety of herbs. This vegetarian version is a popular alternative for those who do not eat meat.
Flavor profiles:
Savory, herbaceous, and slightly tangy.
Serving suggestions:
Serve hot with rice or bread on the side.
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Region: Iranian