Ghormeh Sabzi
Ingredients
- 3 Tbsp. expeller-pressed coconut oil
- 2 large yellow onions finely chopped
- 1 tsp. fine sea salt
- 4 large cloves of garlic minced
- 2 tsp turmeric
- 1 Tbsp. fenugreek powder or more, as desired
- 2 dried limes
- 1 ½ cups / 125g spring onions finely chopped
- 2 ½ cups spinach finely chopped
- 1 cup / 35g parsley finely chopped
- 1 cup / 40g cilantro finely chopped
- 1 ½ cups / 375ml vegetable stock
- 1 ½ cups / 250g cooked kidney beans about 1 can
Directions
- In a large pot over medium heat, melt the coconut oil and sauté the chopped onions with the salt until just starting to turn golden brown, about 10 minutes. Add the garlic, cook for 2 minutes until fragrant, then add the ground turmeric and fenugreek. Stir well.
- Add the dried limes punctured once or twice with a sharp knife (this helps release the flavour), prepared: spring onions, spinach, parsley, and cilantro to the pot. Add the vegetable broth, bring to a simmer, and cook on low for about 10-15 minutes.
- Lastly, add the cooked kidney beans and simmer until heated through. Taste and adjust seasoning to suit you. Say thank and enjoy with the Golden Carrot Spice Rice, roasted veggies, and whatever else you want from the menu!
Notes
Serves 6
