Epitomizing Iran’s love affair with green herbs, Ghormeh sabzi is for many people the unofficial national dish—a gorgeous green, slow-simmered stew of braised lamb with cilantro, parsley, spinach, chives, and spring onions; tangy dried limes are vital here, giving the stew its uniquely Iranian flavor. The herbs are typically wet gives the stew the strong flavors so If you omit the meat you still get that wonderful tasty stew. Try this classic stew out vegan style!
Ingredients:
2 large red onions, finely chopped
4 large cloves of garlic
1 cup spring onions, finely chopped
2 1/2 cups spinach, finely chopped
1/2 cup parsley, finely chopped
1/2 cup coriander(cilantro), finely chopped
1/4 cup fenugreek finely chopped (you can also use 2 tbsp of dried fenugreek as an alternative)
1.5 cups cooked kidney beans
1 tsp turmeric
1 tsp black lime powder
1 1/2 water or vegetable stock
2 tbsp coconut oil
Sea salt and black pepper to taste
Instructions:
In a large pot on medium heat, sautee the onions in 1 tbsp of coconut oil until slightly translucent. Add the garlic and turmeric and stir through for a few more minutes.Add the spinach, spring onions, herbs and fry with the remaining oil until wilted. Add the water, drained kidney beans and remaining spices and bring to a boil for a few minutes before covering and allowing to simmer for 15-20 minutes. Don’t be afraid to adjust water or seasonings as needed.In the mean time, prepare the saffron millet pilaf in a separate pot. Add the millet, water or stock and saffron strands then bring to a boil on medium heat. Lower the heat and cover, then cook until all water is absorbed and millet fluffs.Once the greens are stewed and fragrant and the vegetables are cooked through your sabzi is ready. Serve piping hot atop the saffron millet and garnish with fresh coriander.
XX,
Nikki
