Vegetarian Ghormeh Sabzi recipe
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Ingredients
- ¼ cup olive oil, or as needed 1 large onion, minced 1 ½ teaspoons ground turmeric soy sauce, or to taste salt and ground black pepper to taste 2 bunches fresh parsley, chopped 1 bunch green onions, chopped 1 bunch fresh cilantro, chopped 3 ½ tablespoons dried fenugreek leaves (kasoori methi) 2 cups water, or more as needed 1 lemon, seeded and cut into 8 wedges 1 (15 ounce) can kidney beans, rinsed and drained
Nutrition Info
- 295.2 caloriescarbohydrate: 35.4 gcholesterol: : -fat: 15.1 gfiber: 13.8 gprotein: 10.9 gsaturatedFat: 2.1 gservingSize: -sodium: 324.2 mgsugar: 3.3 gtransFat: : -unsaturatedFat: : -
Directions Vegetarian Ghormeh Sabzi
Directions
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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.