Recipe: Appetizing Ghormeh sabzi (Persian herbs stew) - Agistin

Recipe: Appetizing Ghormeh sabzi (Persian herbs stew)

Ghormeh sabzi (Persian herbs stew). Ghormeh sabzi is an Iranian herb stew. It is a very popular dish in Iran. Azerbaijanis have also adopted the Iranian dish as a favorite.

Ghormeh sabzi (Persian herbs stew) It has tender cooked meat in intensely fragrant, rich and lemon herb gravy along with kidney beans. Popularly known as the national dish of Iran, this stew is packed with protein and fiber. Ghormeh Sabzi is an Iranian/Persian dish. You can cook Ghormeh sabzi (Persian herbs stew) using 12 ingredients and 6 steps. Here is how you cook that.

Ingredients of Ghormeh sabzi (Persian herbs stew)

  1. You need 3 bunches of curly parsley, roughly chopped.
  2. It's 1 bunch of cilantro/coriander, roughly chopped.
  3. Prepare 2 bunches of green onions; only the green part, roughly chopped.
  4. It's 1 of large onion, finely chopped.
  5. You need 500 gr of meat (either lamb, beef or chicken) in cubes; or brown mushrooms if vegetarian.
  6. You need 1 tbsp of turmeric.
  7. You need 1 tbsp of salt.
  8. It's 1 tbsp of dry fenugreek.
  9. It's 1 can of red kidney beans (or homemade cooked ones).
  10. You need 3 of dry lemons (fresh ones are ok if can't find dry).
  11. You need of olive oil.
  12. It's 1 tbsp of black pepper.

They serve this dish with white to make ghormeh sabzi, how to make sabzi, how to make qormeh sabzi irani. Ghormeh sabzi is delicious Persian beef and kidney bean stew loaded with greens and herbs like spinach, cilantro, fenugreek, and parsley. Ghormeh Sabzi is among the most essential Persian recipes. It is often considered to be the national dish of Iran and its rich, aromatic flavor is celebrated in Persian communities around the world.

Ghormeh sabzi (Persian herbs stew) step by step

  1. Roughly chop the parsley, green part of green onions and cilantro.
  2. Chop them together very finely with a food processor. If you don't have a food processor, it's ok to do it with a knife but it will take longer..
  3. In a large pot heat 2 tbsp of olive oil and saute the herbs for about 8 minutes in medium high heat. Reserve them..
  4. Add 1 tbsp of olive oil to the pot and heat it on medium high heat. Add the onions and mix. Cook until golden. Add your meat and mushrooms, salt, turmeric, black pepper and fenugreek and mix. Cook until the meat is seared. Add 4 cups of water, the lemons and mix and bring to a boil. Then lower the heat to simmer for about 3 hours..
  5. Add the red kidney beans and cook for 20 more minutes..
  6. Serve with tadhig.

Consisting of flavorful herbs and lamb, ghormeh sabzi is a cornerstone of Persian cuisine. The name Ghormeh Sabzi translates to fried herb stew, but the herbs are not really fried, just sauteed on high temperature for a few minutes then mixed with the rest of the ingredients. The picture above shows the herbs for Ghormeh Sabzi plus, radishes. Finally, the classic Persian technique of sautéing a mountain of finely minced herbs lends character and complexity to the foundation of the stew. Ghormeh Sabzi ~ Persian Herb Stew.

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