This Traditinal Persian dish is mainly cooked with Lamb but the vegan version contains mushrooms, you can also cook it without or add more beans for extra protein boost!
2 cups kidney/borlotti beans, soaked over night
10 oz baby bella mushrooms or large portabella, sliced
Sea salt and freshly ground pepper
2 large onion, finely chopped
2 Cups of each: Parsley, Coriander, Fenugreek, Chives, chopped Finley
4-5 Dried Limes (Limo Amani)
1 tbsp Turmeric
1/2 tbsp Saffron
In a large pot, add beans, cover with water by a couple of inches, bring to a boil over medium-high heat, reduce the heat, cover, leaving the top a little ajar. Cook until beans are tender.
Heat 1/3 cup vegetable oil in a large skillet over medium heat, saute the chopped herbs for about 10-15 minutes or until their colour changes. Stir frequently. Set aside.
In a large stock pot, saute the chopped onions in 2-3 tablespoons of vegetable oil until golden brown. Add turmeric powder. Stir well.
Add the sauteed herbs, cooked beans, dried limes, salt and pepper to the pot. Add water to cover by 2 inches. Bring to a boil over medium-high heat. Reduce the heat. Cover and cook on low setting for about an hour.
In the meantime, in a large pot heat 2 tablespoons of the vegetable oil over medium-high heat. Add mushrooms and cook until they have released most of their liquid. Remove the mushrooms from the pan, place in a bowl and sprinkle with lime juice.
Add the mushrooms to the pot, cook for another 15-20 minutes on low heat. Taste and adjust the seasoning. Add a little more water if needed.
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