Ghormeh Sabzi with Saffron Rice
We used to get this at a Persian Restaurant in Chicago. It’s crave-ably delicious. This green (and healthy) spinach and kidney bean stew calls for almost a cup each of 3 fresh herbs, cilantro, dill and parsley, along with ground fenugreek, gram masala, and fresh lemon zest and lemon juice. It’s so fragrant and aromatic. I love Ghormeh Sabzi! You can make this with meat too, browning it in the first step, but the kidney beans have plenty of protein for one meal, so I always make the vegetarian version.
This is my favorite vegetarian dish. If you decide to make this greens stew, and you don’t already have ground fenugreek or garam masala in your spice cabinet, you get to go exotic spice shopping! Yum, I love shopping for spices. It’s fun to take the tops off of new spice jars, inhale the beautiful aromas and get inspired to cook.
For the Ghormeh Sabzi: Wash and slice one large leek in half. Rinse the layers to remove any sandy grit. Chop the leek and saute in a few tblsp olive oil in a large skillet over med/low heat. Add 1 small onion, chopped. Season with salt and pepper. Let the leeks & onion soften and carmelize about 3 or 4 minutes. Add 3 or 4 minced garlic cloves. Wash, stem and chop 3/4 cup Italian parsley, 3/4 cup fresh cilantro, 3/4 cup fresh dill (or 2 tblsp dried dill), and a large bag of organic baby spinach to the stew panwith about 1 cup of broth, water or stockand a can of rinsed and drained kidney beans.
Season with the zest and juice of 1 whole lemon. salt and pepper, 1/2 tsp turmeric, 1/2 tsp garam masala, and 2 tsp ground fenugreek. Cook covered, over low heat. Simmer for about 45 minutes, stirring occasionally, until the greens are cooked, the liquid is absorbed and all the flavors come together. Serve over saffron rice.
For the saffron rice, cook rinsed Basmati rice in vegetable broth or chicken stock, with salt and pepper. Add saffron strands at the very end when there’s still a little broth at the bottom of the pot. Cover and let steam. Fluff with a fork. Your rice will take on beautiful orange and golden yellow hues, and will become infused with a light lemony saffron taste. I usually always make my rice this way, it’s the best.