In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes.

Keep covered off heat until ready to serve.

While rice cooks, wash and dry produce.

Pick cilantro leaves from stems; finely chop stems (reserve whole leaves for serving). Drain beans. Finely chop parsley. Roughly chop walnuts. 

Heat a drizzle of oil in a second small pot (medium pot for 4 servings) over medium-high heat. Add cilantro stems, fenugreek, thyme, and harissa powder; cook, stirring, until fragrant and slightly darkened in color, 1 minute.

To pot with herb mixture, stir in beans, garlic-ginger scallion paste, stock concentrate, ¾ cup water (1½ cups for 4 servings), a pinch of sugar, salt, and pepper. Bring to a boil, gently smashing beans to help thicken stew.

Reduce heat to low and simmer, stirring occasionally, until thickened, 10-12 minutes. Taste and season with salt and pepper.

While stew cooks, in a small bowl, combine parsley, pesto, and walnuts. Stir in a drizzle of olive oil, salt, and pepper. 

Fluff rice with a fork.

Divide rice between shallow bowls. Top with bean stew and gremolata. Garnish with cilantro leaves and a drizzle of olive oil. Serve.