I love khoresh sabzi, but sometimes I want to make it vegetarian. I've had veg versions that have been great. Any tips for a meatles khoresh sabzi?
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
Hey Rivka! In my book, I have a recipe for khoresh sabzi, aka ghormeh sabzi, aka green herb and kidney bean stew. I use tofu that's been frozen, then thawed and baked, to give it a meaty, toothsome texture, and it works really well. If you don't want to bother with all that, I would just make it as is, the kidney beans are a great protein, and then top it with fried/caramelized onions. There's so much flavor in the dish, I think it's a great one to make without meat.
Thanks Louisa! Great to know. I'll check it out.
Loving your work in preserving and celebrating your heritage and your food. Fantastic. Thanks.
Thank you krusher, that is so kind!
Please enter a valid email address.
Well played. You deserve a cookie.
Could this be our next culinary binge watch?
Netflix's New Baking Show
5 Mini Weekend Projects to Make You Feel Like a Superhero
$50 and Under Wonders
A Dansk Plus-One: Buy a Skillet, Get Another on Us
Captcha must be verfied
Already have an account?
Don't have an account?
Please check your email for instructions on how to reset your password
Successfully logged out
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)
Thanks! We'll email you when it's available again.