VEGETARIAN GORMEH SABZI

A rich, aromatic Persian herb stew made fully vegetarian by replacing meat with golden sautéed paneer. This comforting dish is packed with herbs, fenugreek, dried limes, and kidney beans—perfect served with fluffy steamed rice.

Vegetarian Gormeh Sabzi (Herb Stew with Paneer)

Ingredients

• 800 g frozen sabzi (mixed Persian herbs)

• 700 g paneer (2 packets), cut into cubes

• 5 tbsp dried fenugreek (shanbalileh)

• Juice of 1 lemon

• 3 tsp salt

• 1 tsp black pepper

• 1 tsp turmeric

• 4 dried limes (limo amani), pierced with a fork and soaked

• 2 cans kidney beans, drained

• 1 large onion, thinly sliced

• 6 tbsp coconut oil

• 1 liter boiling water

Instructions

Heat 2 tablespoons of coconut oil in a pan. Add the paneer cubes and sauté until lightly golden. Remove and set aside.

Add the remaining coconut oil to the pan. Add the sliced onion and cook until soft and golden.

Add the thawed sabzi and cook for a few minutes. Sprinkle in the dried fenugreek and sauté for 20 minutes, stirring occasionally.

Mix in the salt, pepper, and turmeric. Pour in 1 liter of boiling water.

Stir in the lemon juice, kidney beans, and the soaked dried limes.

Cover and cook on low heat for at least 3 hours, allowing the flavors to deepen.

Add the sautéed paneer back into the pot and cook for another 30 minutes.

Enjoy hot with Persian steamed rice