A little while back, I was lucky to stumble upon a vegetable market with reasonable priced vegetables and 2 proper bunches of herbs for £1.50. I mixed it up with dill, coriander, parsley and mint.
After making the Iranian Pearl Barley Soup known as Ash-e Jo or Ash-e-Jow .
I was looking forward to making and eating this Ghorme Sabzi - Iranian Herb Stew with Kidney Beans. I have been intrigued by it for a long time, but never got round to making it at home until now.
I know the green bobbing on the top looks like green olives, but its actually dried limes. I showcased it early on in the month In My Kitchen blog post if your interested in seeing what it looks like in dried form. Its the first time I have used dried limes in cooking which was interesting, they certainly do impart an interesting soured flavour that I don't think would have been captured by lime zest or even lime juice.
I am sharing this Iranian Ghorme Sabzi - Iranian Herb Stew with Kidney Beans with #EatYourGreens Vegetarian and Vegan Blog challenge hosted by me this month and the event is also co-hosted by The VegHog. Please do join in. For those of you who have not participated before, please Follow this link on how to join in . I am also sharing this green bowl with Soups, Salads and Sammies hosted by Kahakai Kitchen.; and as this Stew contains a whole tin of kidney beans with My Legume Love Affair #118 hosted by Vidhya's Vegetarian Kitchen. The challenge was initiated by Susan and hosted by Lisa's Kitchen.
Ghorme Sabzi - Persian Herb Stew with Kidney Beans
Serves 4 - 6 with rice
4 tablespoons oil
2 medium onions, finely s.iced
1 large leek, washed well and sliced
1 teaspoon turmeric
200g fresh (or 2 teaspoons dried fenugreek)
3 dried limes, pierced in several place
Salt and pepper to taste
1 x 400g canned kidney beans, drained and rinsed
Heat oil, in a wide pan.Add the onions and saute until soft, then add the leeks and continue to cook down until translucent.
Stir in the turmeric and saute for a few minutes, before stirring in all the herbs, the dried limes and 2 1 1/2 pint water. Bring to a boil, then reduce heat and simmer for 45 minutes to an hour or until the limes are soft and the sauce begins to thicken. Stir in the kidney beans and simmer for 10 minutes.
Taste and adjust seasoning if necessary.