Ghormeh Sabzi (Persian Herb Stew)
Ghormeh sabzi is deliciously savory and loaded with the flavors of several different green herbs. It's traditionally served atop white rice (polow). You can also serve it with bread.
Heat 2 tablespoons of oil in a large pot over medium-high heat. Add onion; cook and stir until deep golden brown, 10 to 15 minutes. Add chuck cubes; add salt, turmeric, and pepper; and cook until coated in turmeric and browned on all sides, 8 to 10 minutes.
Add fried and ready-made ghorme sabzi vegetables.
This is the combination of the following vegetables: spinach, green onions, parsley, cilantro, chives, and fenugreek leaves; chop them very small and fry them until deep, dark green in color, 5 to 10 minutes. and then add it to the meat.
Add the vegetables to the meat and onion. Pour in enough water to create a slurry consistency. Season with salt and pepper. Stir in lemon juice. Reduce heat, cover, and simmer stew until greens soften, about 1 hour. You can also add dried lemon, which is optional.
Continue simmering until the chuck is tender, 30 minutes to 1 hour. Stir in red kidney beans or white beans. Cook until the flavours combine. Add some tomato sauce and pomegranate sauce, which is optional. cook for another few hours until the water reduces and the color on top changes to black.
I hope you enjoy this traditional dish.
Mona :)
Heat 2 tablespoons of oil in a large pot over medium-high heat. Add onion; cook and stir until deep golden brown, 10 to 15 minutes. Add chuck cubes; add salt, turmeric, and pepper; and cook until coated in turmeric and browned on all sides, 8 to 10 minutes.
Add fried and ready-made ghorme sabzi vegetables.
This is the combination of the following vegetables: spinach, green onions, parsley, cilantro, chives, and fenugreek leaves; chop them very small and fry them until deep, dark green in color, 5 to 10 minutes. and then add it to the meat.
Add the vegetables to the meat and onion. Pour in enough water to create a slurry consistency. Season with salt and pepper. Stir in lemon juice. Reduce heat, cover, and simmer stew until greens soften, about 1 hour. You can also add dried lemon, which is optional.
Continue simmering until the chuck is tender, 30 minutes to 1 hour. Stir in red kidney beans or white beans. Cook until the flavours combine. Add some tomato sauce and pomegranate sauce, which is optional. cook for another few hours until the water reduces and the color on top changes to black.
I hope you enjoy this traditional dish.
Mona :)
همه توضیحات ...