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Category Archives: Vegetarian Abgoosht Bozbash

Vegetarian Bozbash (Herbs Abgoosht)

01 Saturday Nov 2014

Posted by Mastering Persian Cooking in Vegetarian Abgoosht Bozbash

≈ 3 Comments

Tags

black-eyed pea, bozbash, herbs soup, herbs stew, Persian food recipes, Persian recipes, vegetarian abghoost, vegetarian Persian food

In this vegetarian version of abgoosht bozbash, the herbs are sautéed in olive oil (just enough to release their aroma and add more flavor) and less water is used to make the dish heartier, more like an ash (a thick soup). Add extra water or vegetable stock for a thinner abgoosht-like consistency. Red kidney beans can be substituted for black-eyed peas for a meatier texture.

Vegetarian Abgoosht Bozbash (Herbs Abgoosht)

Prep time: 30 min
Cook time:  2 hour 30
min Ready in: 3 hour
Yields: 4 to 6 servings

INGREDIENTS

2 cups chopped fresh parsley
1 cup chopped fresh green onions (scallions)
1 cup chopped fresh cilantro (coriander)
1 cup chopped fresh fenugreek or ¼ cup dried
8 tablespoons olive oil divided
1 large onion chopped
3 cloves garlic chopped
2 teaspoons salt
¼ teaspoon ground black pepper
1 teaspoon ground turmeric
1 tablespoon dried fenugreek
1 tablespoon ground lime
1 cup black-eyed peas
6 cups water
2 medium potatoes peeled and cut into 1-inch cubes

INSTRUCTIONS

Place chopped herbs and 4 tablespoons of oil in a large skillet. If using dried fenugreek, add ¼ cup to the skillet. Cook over medium-high heat for 10 minutes, stirring occasionally.

Heat the remaining oil, 4 tablespoons, in a medium pot. Add chopped onions, cook over medium-high heat for about 6 to 8 minutes or until slightly golden. Stir occasionally to keep onions from burning. Stir in chopped garlic, salt, pepper, turmeric and dried fenugreek, cook for 2 to 3 minutes or until fragrant.

Dried fenugreek rehydrates when cooked with fresh herbs and intensifies in aroma and flavor when fried with onions.

Add sautéed herbs, ground lime, peas and water to the pot. Cover, bring to a boil. Lower heat to medium-low, cook for 20 minutes. Add potatoes, cook for 10 more minutes or until peas and vegetables are tender.

Ground lime releases its flavors more rapidly than whole lime. To get 1 tablespoon of ground lime, break 1 large whole lime into pieces, remove the seeds and grind in a spice grinder. Or use 2 tablespoons fresh lime as a substitute.

Taste and adjust seasoning.

Clean and chop all the herbs.
Clean and chop all the herbs.
Place chopped herbs and 4 tablespoons of oil in a large skillet. If using dried fenugreek, add ¼ cup to the skillet.
Place chopped herbs and 4 tablespoons of oil in a large skillet. If using dried fenugreek, add ¼ cup to the skillet.
Cook over medium-high heat for 10 minutes, stirring occasionally.
Cook over medium-high heat for 10 minutes, stirring occasionally.
Heat the remaining oil, 4 tablespoons, in a medium pot. Add chopped onions, cook for 6 to 8 minutes.
Heat the remaining oil, 4 tablespoons, in a medium pot. Add chopped onions, cook for 6 to 8 minutes.
Stir in chopped garlic, salt, pepper, turmeric and dried fenugreek, cook for 2 to 3 minutes or until fragrant.
Stir in chopped garlic, salt, pepper, turmeric and dried fenugreek, cook for 2 to 3 minutes or until fragrant.
Dried fenugreek rehydrates when cooked with fresh herbs and intensifies in aroma and flavor when fried with onions.
Dried fenugreek rehydrates when cooked with fresh herbs and intensifies in aroma and flavor when fried with onions.
Add sautéed herbs, ground lime, peas and water to the pot.
Add sautéed herbs, ground lime, peas and water to the pot.
Cover, bring to a boil. Lower heat to medium-low, cook for 20 minutes.
Cover, bring to a boil. Lower heat to medium-low, cook for 20 minutes.
Add potatoes, cook for 10 more minutes or until peas and vegetables are tender.
Add potatoes, cook for 10 more minutes or until peas and vegetables are tender.
Taste and adjust seasoning.
Taste and adjust seasoning.
Vegetarian Abgoosht Bozbash (Herbs Abgoosht)
Vegetarian Abgoosht Bozbash (Herbs Abgoosht)

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