Name: Fresh Herb Khoresh (Khoresh-e Ghormeh Sabzi)
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: Serves: 4
Cuisine: Iranian
Ingredients: 2 cups (175 g) Fresh parsley, roughly cut up or 2/3 cup dried; 2 cups (175 g) Fresh cilantro, roughly cut up or 2/3 cup dried; 4 tablespoons olive oil; 2 tablespoons dried fenugreek leaves (see note); 1 tablespoon sea salt; 1 teaspoon freshly ground pepper; 1 teaspoon turmeric; 4 whole dried Persian limes,* pierced in several places with the point of a knife; 4 cups (950 ml) water; 1 teaspoon grape molasses*; ½ cup (120 ml) Fresh lime juice (about 4 limes); 1½ cups (300 g) dried red kidney beans, soaked overnight with ½ teaspoon baking soda, drained and rinsed*; 1 leek, cut up (white and green parts); 4 cloves garlic, peeled; 1 medium onion, peeled and quartered; 4 cups (225 g) fresh baby spinach

Preparation info

Serves:
4

Difficulty
Medium
Ready in
1 hr 30

Appears in

Joon

By Najmieh Batmanglij

Published 2015

About

This is probably one of every Iranian’s favorite khoreshes. My mother would spend all day preparing the dish, chopping all the herbs, and cooking it. Here, however, I’ve made it meatless, and given a few shortcuts, so it can be cooked in an hour, while tasting just as delicious.

Ingredients

1½ cups (300 g) dried red kidney beans, soaked overnight with ½ teaspoon baking soda

Method

Place the leek, onion, and garlic in a food processor and pulse until finely chopped. Remove and set aside.
Place the spinach, parsley, and cilantro in the food processor and pulse until the herbs are finely chopped (but not puréed). Set aside.
In a medium-sized, heavy-bottomed pot, heat the oil over medium heat. Add the leek, onion, and garlic mixtur

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