Persian Herb and Kidney Bean Ghormeh Sabzi

Ingredients

• 400 g tinned kidney beans
• 80 g fresh flat-leaf parsley
• 80 g fresh coriander
• 40 g fresh fenugreek leaves
• 2 onion
• 3 dried limes (limu omani)
• 1 tsp ground turmeric
• 1 tsp saffron threads
• 400 ml vegetable stock
• 50 g butter

Method

1. 1

   Finely chop all the fresh herbs. Melt half the butter in a wide pan over medium heat and fry the herbs for 15 minutes, stirring regularly, until they are very dark and fragrant. This long frying is the key to the dish's depth.

2. 2

   In a separate pan, melt the remaining butter and fry the diced onions for 10 minutes until golden. Add the turmeric and cook for 1 minute.

3. 3

   Steep the saffron in 2 tbsp hot water for 5 minutes, then add to the onions along with the fried herbs.

4. 4

   Pierce the dried limes all over with a fork and add to the pan along with the vegetable stock. Bring to a simmer.

5. 5

   Drain and rinse the kidney beans and add to the pan. Cover and cook on low heat for 20 minutes, pressing the dried limes gently to release their juice.

6. 6

   Season with salt and serve with saffron rice, discarding the dried limes at the table or squeezing them over the dish.