Name: Persian Green-Herbed Stew
Prep time: 12 h 30 min
Cook time: 3 h 30 min
Total time: 16 h
Yield: Serves 8
Cuisine: Iran
Ingredients: ¾ cup (150 g) dried red kidney beans, or one 15- oz (425- g) can red kidney beans, rinsed and drained; 2 tablespoons oil; 2 teaspoons ground turmeric; 1 large onion, chopped; 3 cups (750 ml) Vegetable broth; 3 dried Persian limes (available in middle eastern markets), or freshly squeezed juice of 1 lemon; 5 green onions (scallions), chopped; Simple Steamed Brown Rice, or your favorite rice, for serving; 1 teaspoon ground coriander; 1½ teaspoons salt; 2 teaspoons ground cumin; 1 teaspoon curry powder; 2 cups (50 g) chopped fresh dill; 2 cups (50 g) chopped fresh parsley; ½ teaspoon freshly ground black pepper; 2 cups (120 g) trimmed and finely chopped fresh spinach

Preparation info

Serves
8

Difficulty
Medium
Ready in
16 hr

Appears in

Silk Road Vegetarian

By Dahlia Abraham-Klein

Published 2014

About

This persian green-herbed stew has been adapted from the Afghan sabzi chalau, which is more soupy than the persian variation and is cooked with lemon juice rather than dried limes. When I was a child in my parents’ home, this stew was served when my father returned home from his frequent international trading trips; it was the signature dish for the occasion of a family member returning home. It’s nice to come home to a nourishing stew that immediately warms you up and envelops into