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Persian-style bean and herb stew

45 mins


  1. 1 onion, chopped
  2. 600 g potato, peeled and chopped into 2-3 cm chunks
  3. 125 g savoy cabbage, thinly shredded
  4. 1 leek, sliced
  5. 8 spring onions, white and green parts, sliced
  6. 30 g fresh parsley, chopped
  7. 30 g fresh coriander, chopped
  8. 20 g fresh chives, chopped
  9. 2 tbsp dried fenugreek leaves
  10. 400 g can organic red kidney beans, rinsed and drained
  11. 4 dried limes, pierced with a skewer or sharp knife
  12. 3 tbsp tomato puree
  13. 750 ml vegetable stock
  14. 1 tsp ground turmeric
  15. 1 tsp sea salt
  16. 2 tbsp extra virgin olive oil


  1. Pour the olive oil into a large casserole dish or pan. Place over a medium heat and, once the oil is hot, add the onion. Sauté until soft and translucent. Reduce the heat very slightly and add the leek, spring onion, parsley, coriander, chives and dried fenugreek leaves.
  2. Stir-fry for 20 minutes, enjoying the wonderful aromas, after which time the herbs will have wilted and shrunk in volume.
  3. Add the cabbage and potato and cook for two minutes, stirring well. Add the stock, along with the pierced dried limes, sea salt, turmeric and tomato puree and kidney beans. Stir to combine. Bring to a simmer then cover the pan with a lid and reduce the temperature to maintain a gentle simmer and cook for a further 25 minutes, or until the potatoes are tender.
  4. Serve hot, accompanied by some good quality bread.

Recipe & photo from Steve Dent AKA The Circus Gardener’s Kitchen

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