Vegetarian Ghormeh Sabzi

Persian herbaceous stew

Great

% Daily Values based on a 2,000 calorie diet

Step 1

In a large pot, add beans, cover with water by a couple of inches, bring to a boil over medium-high heat, reduce the heat, cover, leaving the top a little ajar. Cook until beans are tender.

Step 2

Heat 1/3 cup vegetable oil in a large skillet over medium heat, saute the chopped herbs for about 10-15 minutes or until their color changes. Stir frequently. Set aside.

Step 3

In a large stockpot, saute the chopped onions in 2-3 tablespoons of vegetable oil until golden brown. Add turmeric powder. Stir well.

Step 4

Add the sauteed herbs, cooked beans, dried limes, salt, and pepper to the pot. Add water to cover by 2 inches. Bring to a boil over medium-high heat. Reduce heat. Cover and cook on a low setting for 45 minutes.

Step 5

In the meantime in a large pot heat 2 tablespoons of the vegetable oil over medium-high heat. Add mushrooms and cook until they have released most of their liquid. Remove the mushrooms from the pan, place them in a bowl and sprinkle with lime juice.

Step 6

Add the mushrooms and cook for an additional 15-20 minutes on low heat. Taste and adjust the seasoning. Add a little more water if needed.

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