Khorake Loobia Sabz (Persian Green Bean Stew) is a traditional dish from Iran, which usually involves beef, green beans, carrots, potatoes, onions, turmeric and tomato paste. While this is not an authentic recipe, it incorporates many of the elements to produce a delicious, Persian-inspired vegan stew.
The acidity in this vegan green bean stew recipe comes from tart golden prunes. WOW, they really made the gravy of this stew unbelievably good. I picked some up at my local international grocer, but you can also purchase a bag online. I recommend soaking them in some hot water, and removing their pits before adding them to your slow cooker. No one wants to crack a tooth while scarfing down this delicious stew. On the other hand, if you have difficulty finding tart golden prunes, a generous splash of lemon juice at the end of cooking will do in a pinch. It isn’t the same, but it is still good.
I added jackfruit to enhance the texture of this stew, but it is optional. Jackfruit doesn’t add anything to the flavor, but makes the stew more interesting to eat. For a variation, you may add soy curls or even some seitan. If you choose to add soy curls, make sure to reconstitute them in water and then, drain them and squeeze out the excess water before adding them to this stew.
As a heads up, make sure to only use canned kidney beans in this recipe. Using dried kidney beans in a slow cooker can lead to food poisoning. Learn more about it here.
All-in-all, I hope you enjoy this Persian-inspired stew, and that it becomes a hit in your household. So easy to make, and naturally gluten free!
Slow Cooker Persian-Style Green Bean Stew
1 large onion, cut in half and thinly sliced
2 Tbsp olive oil
1 ½ tsp ground turmeric
1 6 ounce can of tomato paste
1 ½ cups broth (fake chicken or vegetable)
4 cups fresh green beans, ends removed
2 cups carrots thickly sliced on a bias
10 small whole red potatoes (the smaller the better!)
15.5 ounce can of kidney beans, drained and rinsed (use canned kidney beans only – see note above)
12 tart golden prunes, pits removed (see notes above) (OR 1-2 Tbsp lemon juice)
14 ounce can of young jackfruit, drained and shredded – optional (see note above)
Salt, to taste
1. In a large, heavy pot or dutch oven, add onions, olive oil and turmeric. Sauté for 10-15 minutes over low heat or until onions are very soft and glistening. While onions are sautéing, prep the rest of the ingredients for this recipe.
2. Add tomato paste and broth to the onions, and simmer for 5 minutes over low heat. Taste and adjust seasonings, if needed (salt?).
3. Add everything listed in the recipe to the slow cooker, including the onion-turmeric sauce. If using tart golden prunes, remove the pits before adding. Stir everything together, cover with the lid, and cook on HIGH for 3-4 hours. Remove the lid, taste and adjust seasonings, if needed. Serve with pita on the side.