Healthy Vegan - Ghorme Sabzi - Iranian Herb Stew with Kidney Beans

A little while back, I was lucky to stumble upon a vegetable market with reasonable priced vegetables and 2 proper bunches of herbs for £1.50.  I mixed it up with dill, coriander, parsley and mint.

 After making theMy Legume Love Affair #118 hosted by Vidhya's Vegetarian Kitchen.  The challenge was initiated by  Susan and hosted by Iranian Pearl Barley Soup known as My Legume Love Affair #118 hosted by Vidhya's Vegetarian Kitchen.  The challenge was initiated by  Susan and hosted byAsh-e Jo or Ash-e-Jow . I was looking forward to making and eating this Ghorme Sabzi - Iranian Herb Stew with Kidney Beans.  I have been intrigued by it for a long time, but never got round to making it at home until now.
I know the green bobbing on the top looks like green olives, but its actually dried limes.  I showcased it My Legume Love Affair #118 hosted by Vidhya's Vegetarian Kitchen.  The challenge was initiated by  Susan and hosted byearly on in the month In My Kitchen blog post if your interested in seeing what it looks like in dried form.  Its the first time I have used dried limes in cooking which was interesting, they certainly do impart an interesting soured flavour that I don't think would have been captured by lime zest or even lime juice. 
I am sharing this Iranian  Ghorme Sabzi - Iranian Herb Stew with Kidney Beans with My Legume Love Affair #118 hosted by Vidhya's Vegetarian Kitchen.  The challenge was initiated by  Susan and hosted by#EatYourGreens Vegetarian and Vegan Blog challenge hosted by me this month and the event is also co-hosted by My Legume Love Affair #118 hosted by Vidhya's Vegetarian Kitchen.  The challenge was initiated by  Susan and hosted byKahakai Kitchen.; and as this Stew contains a whole tin of kidney beans with My Legume Love Affair #118 hosted by Vidhya's Vegetarian Kitchen.  The challenge was initiated by  Susan and hosted by Lisa's Kitchen. 



 Ghorme Sabzi - Persian Herb Stew with Kidney Beans
Serves 4 - 6 with rice
Ingredients
4 tablespoons oil
2 medium onions, finely s.iced
1 large leek, washed well and sliced
1 teaspoon turmeric
200grams fresh  (or 2 teaspoons dried fenugreek)
100grams coriander
140grams dill
100grams parsley
3 dried limes, pierced in several place
Salt and pepper to taste
1 x 400grams canned kidney beans, drained and rinsed
Method
Heat oil, in a wide pan.Add the onions and saute until soft, then add the leeks and continue to cook down until translucent.
Stir in the turmeric and saute for a few minutes, before stirring in all the herbs, the dried limes and 2 1 1/2 pint water. Bring to a boil, then reduce heat and simmer for 45 minutes to an hour or until the limes are soft and the sauce begins to thicken.  Stir in the kidney beans and simmer for 10 minutes.
Taste and adjust seasoning if necessary.
Serve.

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