Vegetarian Ghormeh Sabzi

Vegetarian Ghormeh Sabzi 

Serves: 8–9 

Ingredients

• 5 spring onions, finely chopped

• 1 large bunch parsley, finely chopped

• 1 large bunch coriander, finely chopped

• 1 large bunch dill, finely chopped

• Half a bunch of mint, finely chopped

• A few handfuls of spinach

• 250g cremini mushrooms, chunked (replaces meat — absorbs all the flavours beautifully)

• 1 large onion, finely chopped

• 2 tbsp olive oil

• 1 tbsp ghee or vegan butter

• 1 tbsp turmeric

• 1 tsp fenugreek powder (shambalileh)

• 1 tbsp tomato purée

• 4 dried limes (limoo amani), pierced with a knife

• 1 cup kidney beans, soaked overnight (or 1 can, drained)

• 2 cups vegetable broth

• Salt & black pepper

• Pinch of saffron dissolved in hot water (optional but recommended)

Instructions

1. Finely chop all the herbs together. Heat olive oil in a large pan over medium heat and fry the herbs for about 10 minutes, stirring often, until all the moisture has evaporated and they turn a deep dark green. This step is crucial — don't rush it.

2. In a separate large pot, heat the ghee over medium heat. Sauté the onion until golden, then add the mushrooms and cook until they take on colour.  Season with salt, pepper, turmeric, fenugreek, and tomato purée. Stir well.

3. Add the fried herbs to the pot and mix everything together.

4. Add the kidney beans, dried limes, and vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for at least 2–3 hours, stirring occasionally, until the stew is dark, rich, and deeply flavoured.

5. As the stew finishes cooking, oil will separate to the top and the liquid reduces, concentrating all the flavours. Taste and adjust seasoning.

6. If using saffron, spoon the saffron water over the stew just before serving.

7. Serve over fluffy basmati rice with crispy tahdig.

Nutrition (per serving, est.): ~180 cal | 8g protein | 8g fat | 20g carbs | 7g fibre