VEGETARIAN GHORMEH SABZI
This is a vegetarian version of the traditional Persian stew, which normally includes lamb. Though I have never traveled east of London, this dish has become my primary comfort food. I had to learn how to make it when I moved to Canada, and couldn't find a Persian restaurant that served it. Saag paneer, which also relies on the flavor of fenugreek, is slightly similar, but ghormeh sabzi traditionally contains no dairy products and is made with herbs (cilantro, parsley) instead of spinach, so it's really quite different, and in my opinion, much tastier. Serve with Persian tahdig rice or, if you are going low-carb, serve with quinoa or wild rice.
Provided by velvetmonster
Categories 100+ Everyday Cooking Recipes Vegan Side Dishes
Time 40m
Yield 4
Number Of Ingredients 12
Steps:
- Heat olive oil in a pot over medium-high heat. Saute onion in the hot oil until golden, 7 to 10 minutes. Mix in turmeric until onion is coated. Add soy sauce, salt, and pepper. Stir in parsley, green onions, and cilantro, adjusting soy sauce to taste. Cook and stir until herbs are sufficiently wilted, 3 to 4 minutes. Add fenugreek and saute until incorporated.
- Pour in water and add lemon slices. Reduce heat to medium-low and let simmer, uncovered, stirring occasionally and adding more water if necessary, about 20 minutes, adding kidney beans about 10 minutes before serving; sooner than this might make them mushy.
Nutrition Facts : Calories 295.2 calories, Carbohydrate 35.4 g, Fat 15.1 g, Fiber 13.8 g, Protein 10.9 g, SaturatedFat 2.1 g, Sodium 324.2 mg, Sugar 3.3 g
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Ayleen Mendez
[email protected]This is the best vegetarian ghormeh sabzi recipe I've tried. It's flavorful and satisfying, and it's easy to make.
Shubana Usman
[email protected]I'm glad I tried this recipe. It's a great way to get more vegetables into my diet.
Dj saqlain
[email protected]This recipe is a bit spicy for my taste, but I was able to tone it down by using less cayenne pepper.
Lofar King
[email protected]I substituted vegetable broth for the beef broth, and it turned out great.
G Gypsy
[email protected]This recipe was a bit time-consuming, but it was worth it. The end result was a delicious and authentic ghormeh sabzi.
Kt Nelson
[email protected]I made this recipe for a dinner party, and everyone loved it. They couldn't believe it was vegetarian!
Kimberly Walker
[email protected]I'm not a vegetarian, but I really enjoyed this dish. The flavors were so well-balanced.
Anthony Kalua
[email protected]This was a great way to use up some of the fresh herbs I had on hand.
Bhupraj Adhikari
[email protected]This recipe is a keeper! I've made it twice now, and both times it's been a hit with my family and friends.
jess shelley
[email protected]I've been making ghormeh sabzi for years, and this recipe is by far the best I've tried. The addition of dried limes really takes it to the next level.
Brian Official
[email protected]This was my first time making ghormeh sabzi, and I'm so glad I tried this recipe. It was easier than I thought it would be, and the results were delicious!
Gerald Ferrell
[email protected]This recipe for vegetarian ghormeh sabzi was fantastic! The flavors were rich and complex, and the dish was hearty and satisfying. I especially loved the combination of herbs and spices.