vegetarian ghorme sabziSubmitted by: BBAD412
Introductionan iranian vegetable stew an iranian vegetable stew
1 large onion, finely chopped
1/3 cup of cooking oil
1 teaspoon turmeric
1.5 cups water
1/2 cup dried limes (or fresh lime juice)
3/4 cup black-eye beans or kidney beans
1 large potato, diced (optional-plz note potato not included in nuritional information).
1 cup spring onions, finely chopped
1.5 cups spinach, finely chopped
1/2 cup parsley, finely chopped
1/4 cup coriander, finely chopped (optional)
1/4 cup tareh (garlic chives), finely chopped
1/4 cup shanbelileh (fenugreek), finely chopped (optional)
Fry onion over medium heat in half of the oil until golden. Add turmeric and fry for 2 more minutes.
Add water, black-eye or kidney beans, salt and pepper to taste. Cover and simmer gently for 1-1.5 hours.
Fry potatoes over high heat in the remaining oil until lightly browned. Add to sauce, leaving oil in the pan. Cover and simmer for 10 minutes.
Add prepared vegetables to frying pan and fry over medium heat until wilted. Add to sauce, then add dried limes (or lime juice), cover and simmer for further 10-15 minutes. Adjust seasoning and serve with white rice (or brown). An exquisite Iranian dish.
Number of Servings: 6
Recipe submitted by SparkPeople user BBAD412.