Day 3 Persian New Year

By Cooking With Ayeh · 90 min

Ingredients

Instructions

1. Finely chop the parsley, cilantro (stems included), spinach and the green parts of the green onions.
2. Clean the mushrooms and cut them into halves or quarters, depending on size.
3. In a pot, sauté the mushrooms in 1 tablespoon of olive oil over medium-high heat. Season with salt, pepper and a light sprinkle of turmeric. Once nicely browned, set them aside in a bowl.
4. In the same pan, sauté the onion in 2 tablespoons of olive oil until translucent. Add 1 teaspoon of turmeric and fry for a few minutes.
5. Add 1 more tablespoon of oil, all the chopped herbs and the dried fenugreek. Fry over medium heat, stirring often so they don't burn, for 15–20 minutes until wilted and dark green.
6. Meanwhile, poke a few holes in each dried lime with a fork or knife tip. Optionally, steep a good pinch of ground saffron in 2–3 tablespoons of boiling water.
7. Add the vegetable broth, 2 cups of water and the dried limes to the herbs, and season with salt and pepper. Cover and simmer gently over low heat for 30 minutes.
8. Add the sautéed mushrooms, kidney beans, lemon juice and the saffron water (if using). Cover and simmer on low heat for 30–45 minutes, checking halfway.
9. Taste and adjust seasoning. If it is too dry or thick, add a little more water; it should be neither watery nor dry.

Summarized from Cooking With Ayeh's video. Watch it for the details.

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