This delicious Herb Stew with Kidney Beans, known as Ghormeh Sabzi, is a cherished Persian dish featuring a medley of fresh herbs, soft beans, and fragrant spices. The slow cooking process is integral to blending these flavors into a harmonious and satisfying meal. This stew is excellent for a warm family dinner or a special occasion, bringing depth of flavor to the table.
Ingredients
- 2 cups kidney beans, cooked
- 3 cups mixed fresh herbs (parsley, cilantro, dill), chopped
- 1 cup onions, chopped
- 3 cloves garlic, minced
- 1 tsp turmeric
- 1/2 tsp ground saffron
- 1 Tbsp dried lime powder
- 4 cups water
- 2 Tbsp oil
Instructions
- Heat oil in a large pot over medium heat. Add onions and garlic, and sauté for 5 minutes until golden.
- Stir in turmeric, saffron, and dried lime powder, and cook for another minute.
- Add chopped herbs and cooked kidney beans to the pot, stirring to combine.
- Pour in water and bring to a boil. Reduce the heat to low, cover, and simmer for 2 hours, stirring occasionally.
- Taste and adjust seasoning with salt and pepper as needed. Serve with steamed rice.
Keywords: Herb, Flavorful, Traditional, Stew, Persian
Spice Rack: Turmeric, Saffron, Dried Lime Powder
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