Green herb and kidney bean stew (Ghormeh sabzi) from The New Persian Kitchen by Louisa Shafia

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Notes about this recipe

  • MsMonsoon on May 12, 2025

    Loved this. Not quick with all the herb chopping but washing the herbs a day ahead and leaving to dry by storing bouquet-style in the fridge helps. I love that the recipe is vegan, using tofu, and then there’s a meat variation given at the end of the recipe. I was really concerned because the spice mix for the baked tofu was way too salty, but once the tofu is added into the stew, it all evens out. My dried limes (black limes) didn’t soften either. My dad gave a tip that you can chop up before adding (and remove seeds) so they soften and incorporate more. May try that next time but if they don’t soften it will be really hard to fish out tiny pieces! Also I will try buying non-black dried limes.

  • blepharisma on October 13, 2013

    I found that the dried limes were not soft enough when the dish was ready to eat, although I had presoaked them for a while as directed. I think adding them in earlier would probably help it soften and allow the flavours to incorporate a little better. I added a few extra, too. Two limes isn't quite enough for a pot of stew this size! (I have made Ghormeh sabzi before, but was curious to try a different recipe).

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