Ingredients
- 200 g Persian leeks/tareh (2 bunches)
- 200 g scallions (1 bunch)
- 300 g flat-leaf parsley (3 bunches)
- 70 g fresh fenugreek (1 bunch)
- 100 g fresh spinach
- 6 Tbsp neutral oil, such as grapeseed, divided
- 1 tsp ground turmeric
- 1 large onion, diced
- 1 Tbsp dried fenugreek
- 4–6 dried limes
- 1 Tbsp salt
- 1 tsp black pepper
- 425 g canned or cooked kidney beans, drained (around 2 cups, or 1 (15 oz) can)
Instructions
- Remove root ends from scallions and any thick, woody stems from herbs. In a food processor, finely mince scallions, herbs and spinach in batches. Place minced herbs in a large bowl as you go.
- In a large pot or Dutch oven, add 2 Tbsp oil and the turmeric and onion. Saute over medium-high heat for about 10 minutes, stirring occasionally, until onion softens and becomes golden brown, lowering heat if it starts to burn. Remove onion, along with any remaining oil, from the pot and wipe out any burnt bits.
- In the same pot, fry minced herbs with remaining 4 Tbsp oil over medium heat, stirring occasionally, until the aroma of frying herbs rises and herbs have softened and darkened in color, about 20 minutes. If herbs are dry or begin to burn, add a bit more oil.
- Meanwhile, with a fork, carefully poke a few holes into each dried lime.
- Add onion with its oil, dried limes, salt, pepper and 5 cups water to herbs in the pot, and stir to combine. Bring to a boil over high heat, then reduce heat and simmer, covered, for 90 minutes.
- In the last 20 minutes or so of cooking, stir in kidney beans. Check consistency of stew: It should come together in a uniform texture, without too much standing water. If it’s too watery, simmer uncovered until it thickens a bit. If it’s too thick, add about ¼ cup of water. Adjust seasoning.
- Serve over steamed basmati rice.
Notes
- You can find tareh (sometimes called Persian chives, Persian leeks or tara) in Middle Eastern markets. If you’re unable to find it, just replace it with more scallions.
- You can find dried limes (sometimes called black limes or limoo amani) in the spice section of Middle Eastern markets or online. If you can’t find them, add ¼ cup fresh lime or lemon juice to the pot along with the water, and adjust sourness with more lemon or lime juice after cooking.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Vegetarian
- Method: Stovetop
- Cuisine: Persian