Persian Green Bean Stew

A community recipe by The Gourmet Vegan

Not tested or verified by Nigella.com

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Introduction

Khoresh Loobia ( Green Bean Stew ) is one of Persia's most eaten dishes. This vegan version is absolutely incredible. It is, for sure, yet another example of how simple ingredients and spicing can create the most amazing tasting dishes. The use of mushrooms and squash in this vegan adaptation makes this so delicious, you will be making this over and over. This really is the most incredible dish and one you really need to try. This is great served with my recipe for Persian Rice.

Ingredients

Serves: 2-4

Metric Cups

1 teaspoon vegetable oil
300 grams green beans chopped and halved
1 tablespoon vegetable oil
1 large onion finely sliced
1 pinch of sea salt
3 cloves garlic minced
350 grams small mushrooms
1 teaspoon freshly ground pepper
1 teaspoon turmeric
1 teaspoon ground cinnamon
1 teaspoon cayenne pepper
1 400g can chopped tomatoes
300 millilitres water
1 vegetable stock cube (I used Kallo)
200 grams squash cut into bite size chunks
2 tablespoons fresh lemon juice

1 teaspoon vegetable oil
10⅗ ounces green beans chopped and halved
1 tablespoon vegetable oil
1 large onion finely sliced
1 pinch of sea salt
3 cloves garlic minced
12⅜ ounces small mushrooms
1 teaspoon freshly ground pepper
1 teaspoon turmeric
1 teaspoon ground cinnamon
1 teaspoon cayenne pepper
1 400g can diced tomatoes
11 fluid ounces water
1 vegetable broth cube (I used Kallo)
7 ounces squash cut into bite size chunks
2 tablespoons fresh lemon juice

Method

Persian Green Bean Stew is a community recipe submitted by The Gourmet Vegan and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Start by preparing the beans. Place them in a frying pan with the 1 teaspoon of oil and fry gently for 10-12 minutes until they are softened and slightly cooked through. Put to one side whilst you prepare the rest of the dish.

In a separate pan, fry the onions, with a pinch of salt, along with the garlic, over a medium heat for 8-10 minutes until the onions are starting to caramelise. Add the whole mushrooms and continue to cook for a further 5-7 minutes until the onions are very caramelised. If the onions become too dry at any point, add a splash of water as necessary, continuing to cook until the onions are ready.

Now add the pepper, turmeric, cinnamon and cayenne, stir well for 30 seconds and add the chopped tomatoes, water, lemon juice and vegetable stock cube.

Bring to the boil and then reduce to a simmer, add the fried beans and the squash, cover with a lid, and continue to simmer for 40-45 minutes. Checking to be sure the sauce does not become too dry.

Remove the lid and continue to cook until the sauce has reduced and all the vegetables are well cooked.

Serve with my recipe for Persian Rice.

Now add the pepper, turmeric, cinnamon and cayenne, stir well for 30 seconds and add the diced tomatoes, water, lemon juice and vegetable broth cube.

Bring to the boil and then reduce to a simmer, add the fried beans and the squash, cover with a lid, and continue to simmer for 40-45 minutes. Checking to be sure the sauce does not become too dry.

Remove the lid and continue to cook until the sauce has reduced and all the vegetables are well cooked.

Serve with my recipe for Persian Rice.