Persian-Style Cauliflower and Green Bean Stew (Khoraak Gol Kalam va Loobia Sabz)
"A vibrant, zesty fusion of crisp garden vegetables and aromatic Persian spices that brings a burst of bright, healthy flavor to your table in under 40 minutes."
Instructions
Heat the oil in a medium pot over medium heat. Add the chopped garlic and sauté until lightly golden and fragrant. Remove the garlic from the pot and set aside for garnish.
In the same oil, add the chopped onion and cook until soft and translucent, about 5 minutes. Stir in the red chili, cumin, salt, and black pepper to release their aroma.
Add the cauliflower florets and stir well, cooking for about 3 minutes so they begin to soften slightly and absorb the seasoning.
Add the green beans, soy sauce, and sugar. Stir to coat all the vegetables evenly and cook for another 3 minutes.
Add a small splash of water if needed to prevent sticking. Stir in the lemon juice, cover, and cook gently until the vegetables are tender but still slightly firm, about 8–10 minutes.
Transfer to a serving dish and sprinkle the reserved fried garlic on top just before serving.