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Green Herb and Kidney Bean Stew (Ghormeh Sabzi) from 'The New Persian Kitchen'

kept byElyn7071
recipe bySerious Eats

1 (14-ounce) package firm tofu
5 tablespoons grapeseed oil
Sea salt and freshly ground black pepper
1 teaspoon ground turmeric
1 large yellow onion, thinly sliced
4 cloves garlic, minced
2 cups cooked kidney beans 
(one 15-ounce can), rinsed and drained
2 cups vegetable or chicken stock, boiling
1/2 pound spinach, coarsely chopped
1 cup tightly packed, coarsely chopped fresh flat-leaf parsley
1 cup tightly packed, coarsely chopped fresh cilantro
1 cup thinly sliced scallions
2 dried limes, soaked in hot water to cover for 15 minutes
3 tablespoons freshly squeezed lemon juice
Extra-virgin olive oil, for finishing



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