Persian Herb Stew with Black-eyed Beans

Known as ‘ghormeh sabzi’, this popular Iranian dish is traditionally made with kidney beans, lamb and a ton of herbs including fenugreek leaves. Variations also exist including this lighter meat free version with black-eyed beans and more readily available herbs. This dish takes a little while to cook but is perfect for leftovers. The legumes and abundant herbs allow for plenty of flavor so you can spare the salt while receiving plenty of antioxidants and potassium.


  • 2 cups black eyed beans
  • 2 TBSP extra virgin olive oil
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 2 bunches flat parsley, finely chopped
  • 2 bunches dill, finely chopped
  • 2 bunches coriander, finely chopped
  • 1 ½ tsp turmeric
  • 1 ½ tsp curry powder
  • 1 ½ tsp paprika
  • 750 ml stock made with 1 x Massel salt reduced chicken style stock cube
  • ½ cup lemon juice (about 2 juicy lemons)


  1. Add beans to a pot and cover with double the amount of water. Bring to the boil and cook for approximately 15 minutes until they are three quarters cooked. Drain and rinse with cold water. Put aside.
  2. Heat the oil in a separate saucepan and saute the onions and garlic until soft.
  3. Blend in the spices, being careful not to burn them.
  4. Add the chopped herbs and mix so they are well coated. Saute gently for several minutes, without burning, until they turn dark green.
  5. Mix in the parboiled beans and the stock. Cover with lid and bring to the boil then turn down heat and simmer for approximately 20 minutes until soft. Tip - the stew should be soupy but not too runny once cooked.
  6. Add lemon juice and cook, uncovered, for a few more minutes to amalgamate the flavours. Serve immediately over wholegrain rice, Persian rice or polenta or refrigerate and enjoy later. The dish tastes even better the next day!

Serves 6

  • Pulse herbs in a blender rather than chopping to save time.
  • You can also pre-chop the herbs in large quantities and freeze in glass containers for a speedy dish.

Per serve: energy 680 kJ (163 cal); protein 7 g; fat 10 g; saturated fat 1 g; cholesterol 0 mg; carbohydrate 19 g; fibre 9 g; calcium 80 mg; iron 3 mg; sodium 188 mg