Ghormeh Sabzi is a Persian stew made with a mixture of green herbs, dried limes and fenugreek. I have been anxious to make it ever since I bought dried limes and fenugreek only to have them gather dust on my shelves. Rupal to the rescue!Last night she came over and taught Jen and I how to make what I hope was the first of many Persian dishes.
Soak and cook 1.5 cups of dried adzuki beans and ½ cup kidney beans or set aside 4 cups of canned beans.
Chop up a mixture of 6-9 cups of green herbs in any combo (e.g. 2 bunches parsley, 1 bunch cilantro, 2 cups/2 bunches of chives or scallions or even leeks, 1/2bunch dill)
Saute two sliced onions, 4 garlic cloves and a green chili pepper until soft. Add in a few tablespoons of dried fenugreek as you cook. Add the beans and stir.
In a separate pan, sauté the scallions and then add all the green herbs. Cook down for a few minutes.
Combine the two pans into one and add water until the mixture is just covered. Add one teaspoon turmeric, salt to taste and a bit more fenugreek. Add 6-8 dried limes and push down under the liquid. Cover and let simmer for 15 minutes.
Press the limes against the side of the pan so all their yummy juices seep out before serving with rice.