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Vegan Persian food Gormeh Sabzi

Vegan Khoresh-e-Ghormeh Sabzi


  • Author: Plant-Based Persian
  • Total Time: 1 hour 55 minutes
  • Yield: 5 People 1x
  • Diet: Vegan

Description

A Vegan Persian Herb Stew.


Ingredients

Units Scale

“Sabzi”

  • 1 bunch parsley
  • 1 bunch cilantro
  • 2 bunches green onion
  • 1 bunch of spinach (or about 5 oz if bought in a bag

Other Ingredients

  • 1 cup dry Ghormeh Sabzi mix (This can be bought at an Afghan, Persian or Indian store. I have even bought on Amazon.)
  • 1 Tbsp. dried fenugreek leaves (This can be bought at an Afghan, Persian or Indian store. I have even bought on Amazon.)
  • 1 small onion chopped
  • 4 garlic cloves minced
  • 1/2 tsp. turmeric
  • 1/2 tsp. black pepper
  • 8 oz Cremini mushrooms (washed, stem removed, and roughly chopped)
  • 1 tsp. salt
  • 3 whole dried limes (each pierced with a knife to make a hole) (This can be bought at an Afghan, Persian or Indian store. I have even bought on Amazon.)
  • 1 Tbsp. dried lime powder (This can be bought at an Afghan, Persian or Indian store. I have even bought on Amazon.)
  • 15 oz can red kidney beans (drained and washed)
  • 15 oz can whole artichoke hearts (optional)
    • If using, we recommend Trader Joe’s brand.
  • Cooking oil

Instructions

Sauté the Herbs

  1. Wash the Sabzi, and dry in a salad spinner. Trim down the stems from the parsley, and trim the ends from the green onions. Chop all the Sabzi together finely. You can also use a food processor.
  2. Add 2 Tbsp. cooking oil to a large non-stick sauté pan on medium heat.
  3. Add the fresh chopped Sabzi, the dry Ghormeh Sabzi mix, and the dried fenugreek leaves and sauté until the herbs are cooked and the aroma of the fenugreek rises (about 15 minutes). Set aside.

Prepare Khoresh

  1. Add 1 Tbsp. oil to a medium stockpot on medium heat. Add the onion, and sauté onion until golden (about 5 minutes).
  2. Add the garlic, and sauté 1 minute.
  3. Add the turmeric and black pepper, and sauté 1 minute.
  4. Add the mushroom followed by salt, and sauté until the mushrooms are caramelized (about 10 minutes).
  5. Add the sautéed herbs, 2 cups water, the whole dry lemons and the lemon powder to the pot and cover. Reduce heat to medium/low and cook for 1 hour, stirring occasionally.
    • Add water as needed if consistency is too thick.*
  6. Add the kidney beans to the pot and cook another 30 minutes.
  7. Sauté and add the Artichoke (if including)
    • Drain the can of whole artichoke.
    • Add 1 tsp. oil in a small sauté pan on medium heat. Add the artichoke and a dash of salt, pepper, and turmeric, and sauté until golden (about 5 minutes).
    • Add the sautéed artichoke to the pot of Ghormeh Sabzi and cook another 20 minutes.

Noosh-e-Jan! Enjoy over Persian rice!

  • Prep Time: 30 minutes
  • Cook Time: 85 minutes
  • Category: Main Course
  • Cuisine: Iranian/Persian

Keywords: Vegan, Plant-Based, Persian, Iranian, Khoresh-e-Ghormeh Sabzi, vegetarian