Everything you need to make ghormeh sabzi – minus the meat.
Just bring some shoulder of lamb (on the bone) to the boil in a pan with a little onion and turmeric. Simmer for an hour and a half, add the contents of your canned GS, and cook through for another half an hour. Presto! Veggie/vegan? Equally delicious just opened and heated through as it is. Serve over plain white rice.