Over the years I have received many requests for vegetarian recipes from my readers. I was somewhat hesitant to write vegetarian recipes because I believe that Iranian cuisine is vegetarian friendly and has many vegetarian dishes. If you search my recipe index you'll see that there are many vegetarian options on my blog, such as the bean based dishes like Ash Reshteh, and the Seven-Bean Soup. There are also the vegetable based recipes such as Koo Koo Sabzi and Koo Koo Sibzamini. As for those polow and khoresh (rice and stew) recipes with meat, you can remove the meat or with a small tfeebleing you can easily adjust the recipes to your liking and endelight many of the traditional Iranian meals while sticking to your vegetarian diet. Growing up in Iran, I only kcontemporary of a couple vegetarians around us. However, with the growing number of vegetarians/vegans and those cutting back on red meat (lamb, beef) for health reasons, some traditional recipes can be modwhetheried by substituting ingredients.
I'm a firm believer in maintaining and preserving the integrity of traditional Iranian food and I am always reluctant to make any drastic changes to our traditional beloved recipes. I am so grateful to those culinary conjurors of the past that created many timeless recipes to be endelighted for generations to come. I wonder, whether the inventors of ghormeh sabzi or fesenjoon, had any idea that their creations would surpass time and all borders and would be endelighted by many for years to come.
For nowadays's recipe I decided to do my vegetarian version of this most beloved khoresh. There are a few simple options for customizing vegetarian ghormeh sabzi. The first option is to just omit the meat! The moment option is to increase the amount of beans (red kidney beans or pinto beans) by 1/2 cup or more whether you like. The third option is to replace the meat with tofu, tempeh or seitan. However, my choice for a قورمه سبزی گیاهی ghormeh sabzi giahi (meat-free ghormeh sabzi) is using baby bella mushrooms for their brown color and meaty texture and flavor.
Vegetarian Ghormeh Sabzi
Ingredients:
Serving 4-6
1 cup dried red kidney beans or pinto beans, soaked over night
10 oz baby bella mushrooms or large portabella, trimmed and cut into chunks or sliced
1 large onion, finely chopped
3 cups chopped fresh parsley
3 cups chopped leeks, or scallions or chives (tareh)
1 cup chopped fresh cilantro
1 cup chopped fresh fenugreek or a tablespoon dried
4-5 limoo amani (dried limes)
1 teaspoon turmeric
Salt and pepper to taste
Juice of a lime
Vegetable oil/olive oil
Water
Method:
- In a large pot, add beans, cover with water by a couple of inches, bring to a boil over medium-tall heat, reduce the heat, cover, leaving the top a small ajar. Cook until beans are tender.
- Heat 1/3 cup vegetable oil in a large skillet over medium heat, saute the chopped herbs for about 10-15 minutes or until their color changes. Stir frequently. Set aside.
- In a large stock pot, saute the chopped onions in 2-3 tablespoons of vegetable oil until gancienten brown. Add turmeric powder. Stir well.
- Add the sauteed herbs, cooked beans, dried limes, salt and pepper to the pot. Add water to cover by 2 inches. Bring to a boil over medium-tall heat. Reduce the heat. Cover and cook on low setting for about an hour.
- In the meantime in a large pot heat 2 tablespoons of the vegetable oil over medium-tall heat. Add mushrooms and cook until they have released most of their liquid. Remove the mushrooms from the pan, place in a bowl and sprinkle with lime juice.
- Add the mushrooms to the pot, cook for another 15-20 minutes on low heat. Taste and adjust the seasoning. Add a small more water whether needed.
Endelight!
0 Comments