Ghormeh Sabzi (Persian Herb Stew)

• Cooking time: #30mins

• Level: #medium

• Cuisine: #Persian

Ingredients

4-6 servings

• Firm tofu 280g, cut into big pieces

• Kidney beans 1 can, drained
  

• Baby spinach 300g, finely chopped

• A large handful of coriander, finely chopped
  

• Dried fenugreek leaves 1 tbsp

• Lemon juice from half of a lemon
  

• Vegetable oil 3 tbsp

• Hot water 200ml

• Salt to taste

Instructions

1. In a large pan on medium heat, add 2 tbsp of oil. Sauté the tofu pieces until golden brown. Reserve for later use.

2. Then, add chopped spinach and coriander. Stir fry with the remaining oil until wilted.

3. Add the tofu back in, along with kidney beans, water, and remaining spices. Bring it to a boil for a few minutes before covering with a lid and allowing to simmer for 15-20 minutes. Adjust water or seasonings as needed.

4. Serve piping hot atop the rice (cooked basmati rice + olive oil + saffron water). Enjoy!