It makes me so happy to see that veganism is slowly inching it’s way into the mainstream here in Bahrain. Sure, we may not have any explicitly vegan dining establishments per se – but many up and coming restaurants are starting to include more plant-based options on their menus.
This is important to me for two reasons; the first is that it means that the voices of veg*ns locally and regionally are being heard. The more we speak out, be it on social media, on comment cards or even to restaurant managers in person, the louder our collective voice becomes. It also may indicate that business owners are being savvy and staying on top of trends – there’s no denying that vegan, paleo, gluten-free and other special dietary needs are being tended to far better than they were even 3 years ago when I first moved back to Bahrain.
The second reason is that every time a popular restaurant or cafe uses the word “vegan” or “plant-based” it helps spread awareness and educate the general public. While the idea of vegetarianism isn’t completely foreign here, most people still don’t completely understand what it means to be vegan as opposed to vegetarian – or how gluten-free fits in (it doesn’t, at least not exclusively). I can’t tell you how many times I’ve heard something along the lines of “You’re the first Arab vegan I’ve ever met” – and while I do enjoy the novelty on some level, I can’t wait for the day where the response will be “Oh – my cousin/brother/sister/friend is vegan too!”
That said – today’s recipe is an adaptation of one such vegan option I had at a local restaurant in Bahrain – Ghormeh Sabzi. Traditionally made with lamb and served with yoghurt and saffron rice, this Persian dish is a slow-cooked fragrant green stew consisting of herbs such as parsley, coriander and fenugreek, spinach, onions, garlic and kidney beans to name a few.
The version I had was absolutely divine – delicately spiced with black lemon, fenugreek and turmeric, served atop perfectly fluff saffron rice. My one qualm? Not nearly enough beans. I vowed to re-create my own version with enough legumes and the addition of millet instead of rice to pack a decent protein punch.
Vegan Ghormeh Sabzi with Saffron Millet Pilaf
Serves 2-4
Ingredients
For the Ghormeh Sabzi:
- 2 large red onions, finely chopped
- 4 large cloves of garlic
- 1 cup spring onions, finely chopped
- 2 1/2 cups spinach, finely chopped
- 1/2 cup parsley, finely chopped
- 1/2 cup coriander(cilantro), finely chopped
- 1/4 cup fenugreek finely chopped (you can also use 2 tbsp of dried fenugreek as an alternative)
- 1.5 cups cooked kidney beans
- 1 tsp turmeric
- 1 tsp black lime powder
- 1 1/2 water or vegetable stock
- 2 tbsp coconut oil
- Sea salt and black pepper to taste
For the Saffron Millet Pilaf:
- 1 cup organic millet
- 1/2 tsp of saffron strands
- 2 cups of vegetable stock or water
Directions
- In a large pot on medium heat, sautee the onions in 1 tbsp of coconut oil until slightly translucent. Add the garlic and turmeric and stir through for a few more minutes.
- Add the spinach, spring onions, herbs and fry with the remaining oil until wilted. Add the water, drained kidney beans and remaining spices and bring to a boil for a few minutes before covering and allowing to simmer for 15-20 minutes. Don’t be afraid to adjust water or seasonings as needed.
- In the mean time, prepare the saffron millet pilaf in a separate pot. Add the millet, water or stock and saffron strands then bring to a boil on medium heat. Lower the heat and cover, then cook until all water is absorbed and millet fluffs.
- Once the greens are stewed and fragrant and the vegetables are cooked through your sabzi is ready. Serve piping hot atop the saffron millet and garnish with fresh coriander.
This was the perfect lunch on a slightly chilly breezy afternoon – fragrantly warming, flavorful and filling.
Admittedly, my version is a little more rustic than the traditional slow-cooked version, but I can guarantee you it’s every bit as flavourful.
Fajer says
Wow Nada !!! That is one of my childhood favorites !! I have been alway craving it here abroad but didn’t have the motivation to cook it . Now I am all excited and enthusiastic to cook it for this week . Simple , healthy and delicious 🙂 thank you .
Nada says
You’re so welcome – I hope you enjoy it Fajer!
danii says
May i ask where in Bahrain you ate this ghormeh sabzi? Im just across the border in Dhahran and have been wanting to try this for ages but its tough finding a vegetarian version especially in these parts!
Eem says
Glad to finally find this blog! I’m not a vegan, but this blog certainly ends my hours of scouring plant-based recipes on the internet, especially for Middle Eastern Cuisine. Thanks Nada, looking forward to more healthy recipes from you 🙂
Shadi says
I love ghorme sabzi with prunes in it, definitely give it a go! Can’t wait to try this recipe, missed ghorme sabzi so muchhhh
Hoda says
Interesting! It is so different from original Ghormeh Sabzi we prepare in Iran!
rama nayeri says
My mom typically makes this with rice but I make with couscous to mix it up a bit. Also side note… I think it is really easy being middle eastern and vegan as most dishes can easily be meatless.
Fataneh Hajibak says
Hi Nada, Thank you for posting the vegan version of Ghorme Sabzi. This is a flavorful dish that really doesn’t need meat. I am a vegetarian and I make my version adding yellow potatoes and have it with rice and cucumber tomato salad with simple lemon-salt dressing. I have also added mushrooms in the past and it works. I don’t put spinach or coriander. Mine is just lemon pepper spice and green onions or original tareh if I can find with parsley and fenugreek.
Fataneh Hajibak says
Oh and no coconut oil. I use sunflower oil or any other passive tasting oil.
Nada says
I use unscented coconut oil for some dishes like this!
Jay says
I followed the recipe and it was not a success. I’ve had Gormeh Sabzi many times and really like it so I wanted to make it for myself, this is not anywhere close. More like onion and some other stuff. Typo(s) maybe?
Nada says
Thanks for the feedback Jay – I’ll remake this soon and will update the recipe.
Michael says
Having recently transitioned to a Plant-Based diet I was watching a vegan documentary and they were talking about vegan recipes and then I remembered the Ghormeh Sabzi I had in Budaiya and was searching for Vegan recipes and tips. I was pleasantly surprised to see that you were based in Bahrain as well.
Nada says
Hi Mike! I was born and raised in Bahrain but now based in the UAE. Delighted to hear you’re exploring a plant-based diet and hope you’re finding my recipes helpful!
Hella says
I’m so happy to have found your page! I love experimenting and I’d love to try more middle eastern cuisine bc of the spices.
Thank you so much =)
Trish says
Thanks so much for this recipe! I bought gormeh sabzi herbs already mixed from my local persian shop as I missed my friend’s mums cooking so badly once I moved countries. I’m wondering how many cups to use. Your recipe has around 3 cups of herbs total…is that what I should add? Also, an Iranian friend told me to soak the herbs and wring them out before adding them, have you done this?
Julia says
Hi! The receipe sounds amazing but when I tried it, it turned out very, very bitter. I suppose it’s because of the lime powder. Is 1 teaspoon the right amount? Or perhaps there’s something wrong with the powder I have. I got it from a Persian restaurant as I couldn’t find it at any grocery’s. Can I use a whole dried lime instead? This I know where to buy but how much should I use?
Nada says
Hi Julia, you might try reducing the amount of dried black lime powder in that case! Perhaps start with 1/4 teaspoon and add more based on your tastes.
Anneli says
Can I use dried fenugreek seeds in this recipe, and if yes, how much and do I put them in whole? Thanks!
Nada says
Hello Anneli – I haven’t tried it myself but if I were to I would use 1/2 tsp ground.