Ghormeh Sabzi

  • Yield:4 Servings
  • Time:
    1 hr, 27 mins show details

Ingredients

  • 3 cups
    Parsley, Chopped
  • 3 cups
    Green Onions, Chopped
  • 1 cup
    Cilantro, Chopped
  • 1 tablespoon
    Fenugreek, Dried, May Sub 1 Cup Fresh Fenugreek
  • ½ cup
    Olive Oil, Divided
  • 1
    Onion, Chopped
  • 1½ teaspoons
    Sea Salt
  • ¼ teaspoon
    Black Pepper
  • ½ teaspoon
    Turmeric
  • 5
    Dried Persian Limes, Pierced with Fork
  • 15 ounces
    Red Kidney Beans, Canned & Drained
  • 2 cups
    Hot Water
  • 12 ounces
    Tofu, Cubed
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Preparation

  1. 20 mins

    Add herbs and 4 tablespoons oil to large frying pan. Cook over medium-high heat for about 15 minutes or until the herbs become dark green and fragrant. Stir frequently.

  2. 25 mins

    In a medium-sized pan, fry onions in 4 tablespoon oil over medium-high heat for about 20 minutes or until golden. Stir in salt, pepper, turmeric and limes. Cook for 2 to 3 minutes.

  3. 40 mins

    Coat tofu in olive oil, salt & pepper (to taste) on a baking sheet. Broil for 30 minutes, flipping halfway through.

  4. Add fried herbs to onion mixture along with 2 cups hot water. Stir to combine. Bring to a gentle simmer. Cover and cook over medium-low heat for about 30 minutes.

  5. Add kidney beans and broiled tofu and cook 10 more minutes or until oil separates to the top.

  6. 2 mins

    Taste and adjust the seasoning.

  7. Serve vegetarian ghormeh sabzi over fluffy and aromatic basmati polo.

Notes

You may sub 1.25 cups Dried Gormeh Sabzi Herb Mix for the parsley, cilantro, chives & fenugreek. Soak dried herbs in water for 10 minutes and squeeze hard so all the water is released. Heat some oil (I use olive oil) in a large skillet and once hot, saute the herbs for 15-25 minutes until they’re aromatic and a little dark in color. Then proceed with the recipe

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