Ghormeh Sabzi is a deeply savory herb stew with tender lamb, creamy kidney beans, and the haunting citrus tang of dried black limes. The fried herbs create a dark, fragrant broth that tastes both fresh and richly developed, making the dish comforting, complex, and unmistakably Persian.

This Rice and Peas is fragrant, fluffy, and rich with coconut, thyme, and sweet allspice. Tender kidney beans and a whole scotch bonnet give it the classic savory warmth that makes it both comforting and deeply flavorful.

Stew Peas is rich, aromatic, and deeply comforting, with tender kidney beans and succulent pork in a silky coconut broth scented with thyme, scallion, and allspice. This low-carb version keeps the soul of the dish while using almond-psyllium spinners for a satisfying finish.