Don't sleep through the rest of stew season.
Sure, there may just be a few weeks left of the winter chills (although, frankly, stews are great year-round). But in addition to being wonderfully comforting, tasty, and versatile, stews rule because you basically just have to throw a bunch of stuff in a pot and let it sit over heat for a while until all of the magical flavors of your ingredients meld into one delicious, easy dish.
Case in point: this ghormeh sabzi, a traditional Iranian dish that our very own culinary director Farideh Sadeghin often enjoyed with her family while growing up.
With juicy chicken thighs, kidney beans, onions, and loads of fresh herbs (dried Persian limes, parsley, cilantro, fenugreek, scallions), it's huge on tastiness and not on junk.
RECIPE: Ghormeh Sabzi
Serve it over rice with a little side of yogurt, and you'll be guaranteed to survive any more subzero temperatures with culinary style.