Vegan Ghormeh Sabzi with Saffron Millet Pilaf

Description

Ghormeh Sabzi is the year-round comfort dish of Iran — a slow-cooked, deeply fragrant green herb stew traditionally made with lamb. This vegan version swaps the meat for extra kidney beans and serves the stew over protein-rich saffron millet pilaf instead of rice. Delicately spiced with black lime and fenugreek, it's warming, filling, and surprisingly quick to make.

Instructions

Ghormeh Sabzi:

1. Heat 1 tablespoon of coconut oil in a large pot over medium heat. Sauté the red onions until slightly translucent.
2. Add the garlic and turmeric and stir for a few more minutes.
3. Add the spinach, spring onions, parsley, coriander, and fenugreek. Add the remaining tablespoon of coconut oil and fry until the greens are wilted.
4. Add the water or vegetable stock, drained kidney beans, black lime powder, salt, and pepper. Bring to a boil for a few minutes, then cover and simmer for 15–20 minutes. Adjust water and seasoning as needed.

Saffron Millet Pilaf: 5. In a separate pot, combine the millet, vegetable stock or water, and saffron strands. Bring to a boil over medium heat. 6. Lower the heat, cover, and cook until all the liquid is absorbed and the millet is fluffy.

To serve: 7. Spoon the ghormeh sabzi piping hot over the saffron millet pilaf. Garnish with fresh coriander.

Notes

• The original recipe lists "1 1/2 water or vegetable stock" without specifying cups — 1.5 cups is the intended amount based on context.
• Dried fenugreek (2 tbsp) can replace the fresh 1/4 cup if unavailable.
• Black lime powder (loomi) is a key Persian spice available at Middle Eastern grocery stores; it gives the stew its distinctive citrusy tang.

Substitutions

• Dried fenugreek (2 tbsp) works in place of fresh fenugreek.
• Serve over saffron rice instead of millet for a more traditional presentation.
• Any cooked white bean or chickpea can substitute for kidney beans.