Persian Greens

Persian Greens combines kidney beans with parsley, spinach, garlic chives, fenugreek leaves, mint, dried lime, and fresh lime juice. The result is a bean dish built around a generous quantity of chopped greens and tart citrus notes.

The kidney beans are started separately with onion, turmeric, pepper, and hot water. In another pot, the greens are cooked just until the spinach wilts, then transferred to the beans along with dried limes.

The final simmer brings the beans and greens together before lime juice and salt are added. The source serves the dish with rice and keeps the vegetables and beans clearly distinct rather than puréeing them.

Ingredients

• 1 1/4 cups dried kidney beans
• 2 tablespoons good oil
• 1 1/2 cups onions, minced
• 1/2 teaspoon turmeric
• Freshly ground pepper to taste
• 1 1/2 cups hot water
• 2 tablespoons good oil
• 1/2 cup fresh parsley, minced
• 1 cup spinach, minced
• 1/4 cup garlic chives, minced
• 1/4 cup fenugreek leaves, minced
• 1 tablespoon fresh mint leaves, minced
• 5 dried limes
• 3–4 tablespoons lime juice, or to taste
• Salt to taste

Method

Soak the kidney beans overnight or for at least 1 hour, then drain. Heat 2 tablespoons oil in a pot over medium heat and sauté the onions until golden, about 6 minutes. Add turmeric and cook for 1 minute, then add the beans, pepper, and hot water. Cover and simmer gently until the beans are about half cooked. In a separate pot, heat the remaining oil and cook the parsley, spinach, garlic chives, and fenugreek leaves until the spinach wilts, about 3–4 minutes. Add the greens to the beans with the dried limes, cover, reduce the heat to medium-low, and simmer for 30 minutes. Add the lime juice and salt and cook for another 5–10 minutes. Makes 4 servings.