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