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Persian Greens with Fresh Herbs

The perfect accompaniment to a roast shoulder of lamb, or whole baked fish. This dish is full of fresh herbs, zingy Black Lime and the earthy undertones of our Persian Spice Blend.   Try making this delicious filo pie, which uses these greens as a base for the filling.

Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Yield: Serves 6
Category: Vegetables
Cuisine: Persian
Scale

Ingredients

  • 1 tbsp olive oil
  • 1 small brown onion or shallot, halved and sliced
  • 1 Herbie’s Black Lime, pierced a few times with a skewer, or 1/2 tsp Herbie’s Black Lime Powder
  • 1 tsp Herbie’s Persian Spice Blend
  • salt, to taste
  • 400g silverbeet, cavolo nero, kale or spinach (or a combination of any), washed and roughly chopped (end of stem removed)
  • 2 tbsp lemon juice
  • 1 bunch dill (60g), roughly chopped
  • 1 bunch parsley (60g), roughly chopped
  • 1 bunch coriander (60g), roughly chopped
  • 1 bunch spring onions, trimmed and finely sliced

Instructions

  1. In a large casserole dish or pot, heat oil and sweat onion over low heat for 5 minutes until soft. Add garlic and cook for a further minute, before adding lime and spices.
  2. Add silverbeet and half the herbs and spring onion along with 2 tablespoons of water and lemon juice. Cook over medium heat until liquid is reduced and silverbeet is very tender (about 20 minutes).
  3. Taste for seasoning, then stir through remaining herbs and spring onion to serve.

Notes

  • Can be prepared up to stage 3 the day before, then finished with fresh herbs the next day to serve.
  • Puree into a wholesome soup (remove whole black lime first) and top with plain yoghurt.

Keywords: vegan, vegetarian, greens, Persian, side dish, ghormeh sabzi

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Nutritional Information
Serving Size 129g
Calories 58
Sugar 2.1g
Sodium .53g
Fat 3.2g
Saturated Fat 0.5g
Carbohydrates 2.5g
Fiber 3.3g
Protein 2.7g