Ghormeh Sabzi (Vegetarian) with Rice

Ingredients

Quantities are for one portion.

• 50 gfresh chives, finely chopped
• 20 gfresh fenugreek leaves (or 1 tbsp dried)
• 300 mlvegetable stock
• 1onion, finely chopped
• 50 gfresh coriander, finely chopped
• 1 tspground turmeric
• 100 gcanned kidney beans, drained
• 1 tbspvegetable oil
• 1dried Persian lime (limoo amani), pierced
• 100 gbasmati rice (dry weight)
• 100 gfresh parsley, finely chopped

Method

1. Rinse the basmati rice until the water runs clear, then cook it according to the package instructions until fluffy.
2. In a large pan, dry-fry the chopped parsley, coriander, chives, and fenugreek over medium heat until their moisture evaporates and they darken slightly.
3. Heat the vegetable oil in a separate pot and sauté the finely chopped onion until deeply golden, then stir in the turmeric.
4. Add the fried herb mixture to the onions, followed by the drained kidney beans and the pierced dried Persian lime.
5. Pour in the vegetable stock, bring to a boil, then cover and simmer gently for forty-five minutes until the stew is thick and fragrant.
6. Remove the dried lime if desired, and serve the rich green stew steaming hot next to the fluffy basmati rice.