Ghormeh Sabzi (Week 20, Iran)

Written by Published on in Global Vegan Challenge, Main Course

This recipe is a part of my Global Vegan Challenge where each week I research and develop a recipe from a different country in the world. Many of these recipes are veganized based off their omnivore counterparts. While not all of these recipes are a one for one what you’ll find in their country, I hope you’ll still find them delicious!

Recipe Notes

  • The most amount of prep comes from making the tofu. If you want you can prep this a day in advance.
  • I added both mushrooms and tofu to this dish – neither of which is typically in ghormeh sabzi. If you don’t particularly like mushrooms and tofu you can double or triple the kidney beans.
  • I used grapeseed oil for this recipe, but vegetable oil or olive oil will work fine as well.

Vegan Ghormeh Sabzi

Details

Servings

6 to 8 servings

Prep time

20 minutes

Cooking time

90 minutes

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Ingredients

  • Tofu

  • 16 ounces Extra Firm Tofu

  • 3 tablespoons Grapeseed Oil

  • 1 teaspoon Salt

  • 1/2 teaspoon Turmeric

  • Caramelized Onions

  • 1 large Yellow Onion

  • 2 tablespoons Grapeseed Oil

  • Stew

  • 15.5 ounces Kidney Beans (canned)

  • 6 ounces Maitake Mushrooms

  • 5 ounces Spinach

  • 7 Garlic Cloves

  • 6 Green Onions

  • 6 Dried Omani Lemons

  • 3 cups Vegetable Broth (unsalted)

  • 2 cups Parsley, packed (about one bunch)

  • 1 cup Cilantro, packed (about one bunch)

  • 1 cup Water, hot

  • 3 tablespoons Grapeseed Oil

  • 2 tablespoons Fenugreek

  • 1 1/2 teaspoon Salt

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Directions

  • Take omani lemons and pierce each one with a sharp knife. Place them in a small bowl with 1 cup of hot water. Cover bowl and set aside.
  • Preheat oven to 350°F. Drain and dice tofu into 1/3 inch cubes. Place cubes in a bowl with grapeseed oil, turmeric, and salt. Toss until tofu is well coated.
  • Spread tofu over a baking sheet with parchment paper and place in oven. Remove from oven every 20 minutes to flip, allowing to cook for a total of 60 minutes. Once cooked remove from oven and set aside.
  • While tofu is baking prepare your onions. Slice onion into moons and saute a pan over low medium heat. Place onions in pan with grapeseed oil and saute until caramelized, approximately 30 minutes. Once caramelized remove from heat and set aside.
  • Prepare your remaining stew ingredients. Mince parsley until you have about 2 cups packed, mince cilantro until you have about 1 cup packed, and rough chop spinach. Set aside.
  • Mince garlic cloves. Set aside.
  • Slice green onions thinly. Set aside
  • Rinse maitake and pull apart into smaller pieces. Set aside.
  • Drain kidney beans and rinse off excess liquid. Set aside.
  • Once onions are caramelized and tofu is finished cooking, begin assembling the stew. Heat up a pot over medium high heat. Add grapeseed oil and garlic. Saute garlic until fragrant.
  • Add all of your prepared ingredients, including the black limes and the liquid they were soaking in, as well as the remaining fenugreek and salt. Mix well.
  • Allow stew to come to a simmer then turn down to low. Allow to cook for 20-30 minutes or until mushrooms have cooked through.
  • Once finished, remove from heat and allow flavors to marry for 5 to 10 minutes. Remove and discard omani, squeezing out any excess liquid into the stew first. Serve hot alongside saffron rice or tahdig.

And as always, quick thoughts on the dish at the end of the stream…

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