Gut Friendly Vegan Ghormeh Sabzi

Total time1 hr 50 min

Prep time20 min

Cook time1 hr 30 min

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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
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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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