Vegan Ghormeh Sabzi

Total time1 hr 50 min

Prep time20 min

Cook time1 hr 30 min

4.7

(14)

Ghormeh sabzi is one of the most beloved stews in Persian cuisine, and this plant-based version delivers every bit of the deep, herbaceous intensity the dish is famous for. The secret is in the herb sauté — parsley, fenugreek leaves, and chives are cooked down low and slow until they transform into something almost paste-like, concentrated, and impossibly fragrant. That step alone is the flavor backbone of the whole pot, and it's completely worth the extra pan. Dried Persian limes do the heavy lifting on tartness, slowly releasing their funky, citrusy depth into the broth over a long simmer, while kidney beans bring the hearty body that makes this feel like a proper, satisfying meal. No meat, no dairy, no shortcuts needed — the ingredients themselves are doing all the work. Served over fluffy basmati rice, this is the kind of stew that fills the kitchen with an aroma that makes everyone wander in asking what's cooking. It serves four and is the kind of recipe you'll want to make on a slow weekend afternoon when you have time to let it do its thing.

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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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