Eosinophilic Esophagitis Friendly Vegan Ghormeh Sabzi
Total time1 hr 50 min
Prep time20 min
Cook time1 hr 30 min
4.7(14)
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Learn more →Ingredients
4 servings
- 3 tbsp olive oil, divided
- 1 large yellow onion, finely diced
- ½ tsp ground turmeric
- ½ tsp black pepper
- 1 tsp salt, plus more to taste
- 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.
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