Ghormeh Sabzi (vegan/oil-free/WFPB)

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Servings	Active Time	Total Time	Calories
6	15 min	45 min	265

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Ingredients:

• 5 bunches parsley (any combination of flat and curly)
• 1 bunch cilantro
• 1/2 bunch mint
• 6 dried Persian limes
• 1 red onion
• 3 green onions (sliced, tops separated from bottoms)
• 4 cloves of garlic
• 2/3 cup walnuts
• 2 15.5 oz. cans of kidney beans
• 1 lime (juice of)
• 1 tbsp turmeric
• 1 tbsp dried fenugreek leaves
• 1 tsp kosher salt
• 20 turns of coarse black pepper
• freshly grated nutmeg to taste* (accidentally omitted from video)

Instructions:

1. Add herb stems, red onion, garlic and turmeric to a blender and pulse until smooth (Or finely chop by hand)
2. Add herbs, blended mixture, green onion bottoms to dry pot or dutch oven at high heat and add about 1 tsp of kosher salt, or to taste, as well as a copious amount of fresh coarsely ground black pepper (about 20 turns)
3. Add the liquid from the canned kidney beans and cover. Simmer for 15-20 minutes, until the herbs begin to darken.
4. Add kidney beans and walnuts and stir to combine. Cook for another 15-20 minutes.
5. Add fenugreek rubbing between your fingers to maximize the release of aroma.
6. Turn off heat, add lime juice and stir in green onions.
7. Finish off with 1/2 tsp of freshly grated nutmeg, or to taste. Serve immediately with brown basmati rice or toasted pita bread.