Low Sodium Vegan Ghormeh Sabzi

Total time1 hr 50 min

Prep time20 min

Cook time1 hr 30 min

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

3 tbsp olive oil, divided
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
See all
1 large yellow onion, finely diced
½ tsp ground turmeric
½ tsp black pepper
1 tsp salt, plus more to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
3 cups fresh flat-leaf parsley, tightly packed, finely chopped
1 cup fresh fenugreek leaves, tightly packed, finely chopped
½ cup fresh chives or green onion tops, finely chopped
2 cans (15 oz each) kidney beans, drained and rinsed
4 dried persian limes (limu omani), pierced several times with a fork
2 cups vegetable broth
1 tbsp fresh lemon juice

For serving

cooked basmati rice, for serving

Instructions

1
Heat 1 tbsp of the olive oil in a large heavy-bottomed pot or Dutch oven over medium heat. Add the onion and cook, stirring occasionally, until softened and deep golden brown, 15–18 minutes.
2
Stir in the turmeric, black pepper, and 1 tsp salt and cook for 1 minute, until fragrant.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!