Ghormeh Sabzi is a very popular dish in Iran, and is something I grew up eating with my family. It is traditionally made with lamb or beef, but given that I am vegan, I made this with seitan! It is one of my favorite meals, and I am so excited to share it with you! I hope you love it :)
Persian Herb Stew
Makes: This makes enough to feel 6-10 people. My Kurdish family can eat it
all, but I’m sure other families would have left overs :)
● ½ Tbs tomato paste
● 1 tsp turmeric powder
● 1 Tbs dried fenugreek
● ¼ tsp dried saffron crumbled
● ⅔ cup dried kidney beans (or 1 can of kidney beans)
● 4 dried limes (or lemons)
● 1 medium onion, finely chopped
● 3 bunches cilantro (can substitute for coriander if you don’t like
● 3 bunches parsley
● 2 bunches chives
● 1 bunch scallions
● Cooking oil
● Salt and pepper to taste
● 16 oz seitan (can make your own or use pre-bought, I used Uptons Naturals)
1. Season seitan with turmeric, 2 tsp of salt, and a pinch of pepper
2. Soak beans in a bowl with water and some salt for 30 min (Can skip this step if using canned beans!)
3. Place a large pot over medium-high heat. Add 3 Tbs of oil and coat the bottom. Add in the seitan and a pinch of salt & pepper. Cook until brown, then add in onions. Cook until onions have browned.
4. Drain beans and add to pot. Add tomato paste. Stir everything, ensuring it gets coated in the oil. Add a Tbs of oil if needed. Add 4 cups of water and bring to a boil. Once boiling, reduce heat to medium-low and cover. Let simmer for 2 hours.
5. While the seitan is marinating, prepare your herbs! This is the fun part, y’all. Wash the parsley & cilantro and dry well. Remove the stems and try to only get the leaves. YOU’RE GOING TO MAKE A MESS--IT’S OK! Once stems are off, chop or use a food processor to chop finely.
6. Chop the ends off the chives and scallions, then mince. Chop chives and scallions separately from the parsley and cilantro! They must be chopped by hand because they’ll get mushy in the food processor.
**you can save the ends of your chives and scallions in a jar with an inch of water! They’ll regrow!
7. Set a large frying pan or wok over medium heat and add ¼ cup of oil. Add scallions and chives. Stir for 3-4 minutes then add remaining herbs and fenugreek leaves. Crumble the leaves as you add them!
8. Cook until herbs are dark green. Don’t stir continuously, but make sure you are checking on them (about every 3 minutes). It will take about 18-20 minutes for herbs to cook
9. After seitan has cooked for 2 hours, add herbs, limes, and ½ cup of water. Add a pinch of salt and bring to a boil. Once boiling, reduce heat, cover pot, and simmer for another hour.
**Check on the pot periodically to make sure limes aren’t floating!!! We want them to be submerged!!
10. As you get close to the end of the hour, take your spatula and break open the limes, letting the juices come out. Add in the saffron and stir.
10. Leave the pot uncovered for the last 15 minutes
11.Yummy! Eat your food :) BUT DON'T EAT THE LIMES!
Tahdig e Nan
Persian Rice with a Bread Crust
Ok y’all can’t have Ghormeh Sabzi without Tahdig, so here’s the recipe! My sisters and I always fought over tahdig when we were little because we loved it so much, so make sure you make enough!!
Makes: This makes enough to feed 6-8 people
● 3 cups basmati rice (or similar long grain rice)
● Sea salt
● ½ tsp saffron
● Lavash or tortilla
● 3 Tbs neutral oil
● 2 Tbs vegan butter
● Paper towels or dish rags
1. Place rice in a large bowl and cover with water. Rinse several times until the water runs clear. Over with water again, add 1 Tbs of salt, and let soak for 30 mins.
2. Fill a large pot with 6 qt of water. Cover and bring to a boil. Add 7 Tbs of salt and stir. Reduce to low-medium heat
** I know this seems like a lot of salt, but it’s not, and it gets rinsed :)
3. Grind ½ tsp of saffron and set aside
4. Drain rice well and add to the pot. Stir gently. Cook rice, checking periodically. When the rice is easily able to break between fingers when pressed, it is done (takes 7-10 minutes)
5. When cooked, quickly drain rice and rinse with cold water. Rinse thoroughly. Let rice drain.
6. While rice is draining, cut tortilla or lavash into circles.
**Tip: use the lid of the pot as a guide
7. Put 3 Tbs of oil at the bottom of your pot. Swirl it around so some goes up about an inch on the sides. Lay your bread at the bottom. Let cook for 30 sec on low-medium heat. Flip over with tongs and let cook again for 30 seconds. Be fast and ensure it doesn’t burn!!
8. Once cooked, add your rice on top of the bread, and spread gently across the pot. Use a spoon or a spatula handle to poke 6-8 homes in the rice (going all the way down to the bread). This allows for steam to be released
9. In a small saucepan on low heat, heat 2 Tbs of plant based butter and the crushed saffron. Let butter melt, then drizzle over the rice.
10. Wrap a clean fish towel or paper towel on the top of the pot, then cover the pot with the lid. The towel is NOT supposed to touch the rice! It will absorb the steam.
11. On medium-low heat, cook rice for 45 minutes, rotating the pot every 20 minutes or so
***When your towel is wet, check your rice!! It is probably done:)
12. When done, hold a plate or platter atop your pot and CAREFULLY flip pot over so the plate is on the bottom. Your rice should come out with your tahdig on top! Yum! :)