This Persian Stew is traditionally made with meat, however, I think we have nailed a vegan version. By using a plant based beef stock to balance out the fresh herbs, it is the perfect blend of richness and fragrant.
Vegan Ghormeh Sabzi – Persian Stew
- Chopping Board
- Chopping Knife
- Stirring utensil
- Measuring Utensils: a cup, tbsp, tsp
- Kitchen Scales
- 4 cups fresh coriander
- 4 cups fresh dill
- 4 cups fresh parsley
- 1 leek
- 1 cup chives
- 1 onion
- 2 tbsp dried fenugreek leaves
- 2 tsp ground turmeric
- 5 dried limes
- 400 gram tin of red kidney beans
- 1 plant based beef stock cube
- 2 tbsp olive oil
- 200 grams finely diced mushrooms
- Heat olive oil in a large pan over medium heat. Add in onions and saute until translucent. Then add all of your fresh and dried herbs, saute until they decrease in volume and turn dark in colour.
- Cover the herbs by about 2 inches with water and add in the dried limes. Heat to a simmer and cover with a lid for about 2 hours, checking and stirring every 20 minutes or so. The herbs should be broken down. Take off lid and let the stew reduce down, this takes about 30 minutes. Add in your stock, mushrooms and drained kidney beans. Reduce your stew until it thickens.
- Serve with rice and top with yoghurt and fresh herbs.