Green Herb and Kidney Bean Stew (Ghormeh Sabzi) from 'The New Persian Kitchen'

Serves: 4 Save

Ingredients (15)

  • 1 (14-ounce) package firm tofu
  • 5 tablespoons grapeseed oil
  • Sea salt and freshly ground black pepper
  • 1 teaspoon ground turmeric
  • 1 large yellow onion, thinly sliced
  • 4 cloves garlic, minced
  • 2 cups cooked kidney beans 
(one 15-ounce can), rinsed and drained
  • 2 cups vegetable or chicken stock, boiling
  • 1/2 pound spinach, coarsely chopped
  • 1 cup tightly packed, coarsely chopped fresh flat-leaf parsley
  • 1 cup tightly packed, coarsely chopped fresh cilantro
  • 1 cup thinly sliced scallions
  • 2 dried limes, soaked in hot water to cover for 15 minutes
  • 3 tablespoons freshly squeezed lemon juice
  • Extra-virgin olive oil, for finishing

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