Easy Vegetarian Ghormeh Sabzi Recipe

• 14 ounces firm tofu, drained and cubed
• 1 large yellow onion, diced
• 1 teaspoon salt, plus more to taste
• ¼ teaspoon freshly ground black pepper
• 1 teaspoon turmeric
• 2 tablespoons olive oil or other vegetable oil, divided
• 1 leek or 2 bunches scallions, thinly sliced
• 1 bunch cilantro, finely minced
• 1 bunch chives, finely minced
• 2 bunches fresh parsley, finely minced
• 1 tablespoon dried fenugreek leaves (optional)
• 1 can red kidney beans (or black eyed peas)
• 3 dried limes, rinsed and poked all over with a fork
• Freshly squeezed lime juice from 1 lime (or substitute lemon juice)

1. 1

   In a large bowl, toss tofu and onion with salt, pepper, and turmeric to coat.

2. 2

   In a large pot over medium-high heat, heat oil until shimmering. Add tofu and onion mixture. Sauté onion and tofu until light golden brown, about 8 minutes.

3. 3

   Add leek and sauté until soft, about 5 minutes, then add fresh herbs and dried fenugreek. Sauté herbs until dark green and very fragrant, about 15 minutes.

4. 4

   Add canned beans and dried limes, along with enough water to keep ingredients submerged. Bring to a boil, then reduce heat and simmer, covered, until flavors come together, about 15 minutes. Season to taste with salt and lime juice and serve warm.

Become a better chef with the MasterClass Annual Membership. Gain access to exclusive video lessons taught by culinary masters, including Yotam Ottolenghi, Gabriela Cámara, Chef Thomas Keller, Dominique Ansel, Gordon Ramsay, Alice Waters, and more.