Name: Vegetarian Ghormeh Sabzi
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: Olive oil, or as needed - ¼ cup; Onion, minced - 1 large; Ground turmeric - 1 ½ teaspoons; Soy sauce, or to taste - 1 ½ teaspoons; Salt and ground black pepper to taste - 1 ½ teaspoons; Fresh parsley, chopped - 2 bunches; Green onions, chopped - 1 bunch; Fresh cilantro, chopped - 1 bunch; Dried fenugreek leaves (kasoori methi) - 3 ½ tablespoons; Water, or more as needed - 2 cups; Lemon, seeded and cut into 8 wedges - 1; Kidney beans, rinsed and drained - 1 (15 ounce) can

Ingredients for - Vegetarian Ghormeh Sabzi

1. Olive oil, or as needed ¼ cup

2. Onion, minced 1 large

3. Ground turmeric 1 ½ teaspoons

4. Soy sauce, or to taste 1 ½ teaspoons

5. Salt and ground black pepper to taste 1 ½ teaspoons

6. Fresh parsley, chopped 2 bunches

7. Green onions, chopped 1 bunch

8. Fresh cilantro, chopped 1 bunch

9. Dried fenugreek leaves (kasoori methi) 3 ½ tablespoons

10. Water, or more as needed 2 cups

11. Lemon, seeded and cut into 8 wedges 1

12. Kidney beans, rinsed and drained 1 (15 ounce) can

How to cook deliciously - Vegetarian Ghormeh Sabzi

1 . Stage

Heat olive oil in a pot over medium-high heat. Saute onion in the hot oil until golden, 7 to 10 minutes. Mix in turmeric until onion is coated. Add soy sauce, salt, and pepper. Stir in parsley, green onions, and cilantro, adjusting soy sauce to taste. Cook and stir until herbs are sufficiently wilted, 3 to 4 minutes. Add fenugreek and saute until incorporated.

2 . Stage

Pour in water and add lemon slices. Reduce heat to medium-low and let simmer, uncovered, stirring occasionally and adding more water if necessary, about 20 minutes, adding kidney beans about 10 minutes before serving; sooner than this might make them mushy.