PERSIAN GHORMEH SABZI KHORESH Green goddess of Persian Stews Makes: 10 servings INGREDIENTS: -- 2 pounds Stew beef with 10 - 15% fat (such as skirt/flank steak) -- 1 medium White onion (200 - 250 grams), finely chopped -- 1 tbsp Ground turmeric -- 1 tbsp Fresh ground black pepper -- 1 1/2 liters Hot water -- 2 tbsp Saffron solution (1/2 tsp ground saffron soaked in 2 tbsp hot water for five minutes) HERBS: -- If using fresh: ----- 500 g Leeks or scallions (weight after cleaned and finely chopped) ----- 250 g Parsley (weight after stems removed, cleaned, finely chopped) ----- 150 g Cilantro (weight after stems removed, cleaned, finely chopped) ----- 50 g Spinach (weight after stems removed, cleaned, finely chopped) ----- 50 g Fenugreek (weight after stems removed, cleaned, finely chopped) -- If using dried: ----- 2 5-oz pkgs Dried ghormeh sabzi herbs (found in Persian/Middle Eastern market) -- 2 15-oz cans red kidney beans, drained (or 2 cups of dried kidney beans, soaked in warm water for an hour and drained) -- 5 Dried limes (Limoo Ammani) -- 1/2 tsp Cayenne pepper -- 2 tbsp Fresh-squeezed lime juice -- 1 tsp Salt (plus more for final adjustment) -- Vegetable oil DIRECTIONS: -- Chop stew beef into 1- to 2-inch chunks -- In a medium stew pot or Dutch oven, preheat 3 tbsp vegetable oil on medium high heat -- Add chopped onion; sauté a few minutes until onions are a light golden color -- Stir in stew beef, turmeric and black pepper to onions -- Cook 10 to 12 minutes, stirring once every few minutes until meat is light-brown and most of the moisture has evaporated -- Stir in 1 liter of hot water and bring to boil with meat and onions -- Reduce to simmer and stir in saffron solution -- Cover and simmer for one hour -- While stew is simmering, prepare the herbs by removing the stems, cleaning, and chopping -- Heat 3 tbsp vegetable oil in a large skillet -- Sauté the herbs in batches to avoid overcrowding the skillet - sauté until dark green, making sure not to burn ------- Sautéing the herbs adds a depth of flavor and darkens the color of your stew -- Puncture two holes in each of the dried limes -- After the stew has simmered an hour, add the limes, salt, cayenne pepper, sauteed herbs and the kidney beans and stir -- Add a liter of hot water and simmer for another hour -- After the hour, add lime juice, taste, and adjust salt -- Continue to simmer for 15 more minutes uncovered SERVING: -- Serve in individual small bowls with Persian Saffron Rice. VARIATION: -- Along with the stew beef, you can add rib meat with bones to enhance the flavor. -- This stew can be made with lamb, a combination of beef and lamb, or chicken thighs.
@PankajDoharey
2 жыл бұрын
Being an Indian i eat all the ingredients in this recipe and the only thing i would change is amounts "as needed" and brown the onion a bit more or till the oil comes out and then add the meat and cook it longer till its own fat is rendered and then the meat is fried in its own fat. Only then i will add water.
@CafeBagheri
2 жыл бұрын
@@PankajDoharey I should try that. There are as many versions of any Persian dish as there are kitches and cooks making them! Thank you for your support.
@PankajDoharey
2 жыл бұрын
@@CafeBagheri Thanks, great recipe one of the best on the tube.
@lulasalem1250
3 жыл бұрын
Thank you for this awesome video, with all the little tricks and secrets. I plan on making it at the end of the week, and will post to your Instagram. This is one of my all-time favorites
@CafeBagheri
3 жыл бұрын
Can’t wait to hear / see the results.
@amandarobinson4447
2 жыл бұрын
Im salivating, it looks sooo delicious. My Auntie cooked this for me when I was very young & I never forgot the taste. I'm amazed she managed it, she's English born & bred, but her Iranian Husband was a COOK so I guess she learnt from the best!! She's much older now so I want to surprise her with it, I just hope it tastes as good as yours looks!
@funusha
2 жыл бұрын
Hey, you will get Fenegreek leaves all around the year in any Indian vegetable store there we call it Methi Leaves it’s part of our diet and Ayurveda
@DariusKazemi
2 жыл бұрын
Just came here to say the same thing. I always hit up Indian grocers for my fenugreek/methi. Even if I can't find it fresh they always have it in their frozen section; it is kind of like frozen spinach and I prefer using frozen to dried (though fresh is best).
@Alice_Walker
Жыл бұрын
That's such a great tip, thank you 😊
@ashwanisehgal6955
Жыл бұрын
We make dishes like chicken methi or meat methi back home...or methi aloo 😄
@janemorrow6672
Жыл бұрын
What does fenugreek taste like? And can you grow it from seed?
@sunilgaitonde3365
Жыл бұрын
@@janemorrow6672 you can.
@charlieross4674
2 ай бұрын
This man is an absolute master of his craft. I would LOVE to try some of his dishes.
@CafeBagheri
2 ай бұрын
You're too kind! Thank you for watching and sharing with your network.
@karwannouri8266
3 жыл бұрын
THANK YOU! I knew you'd teach us this eventually 😂 I'm gonna try this as soon as I have time on my hands.
@darreee1
2 жыл бұрын
Ghormeh sabzi is one of my top 3 dishes but I haven't mastered it to my taste yet. I'm gonna give your version a try! Nice work with the videos. Keep it up! 🙌🏻
@KidIcarus7923
3 жыл бұрын
I love you bro.
@hoddtoward
3 жыл бұрын
Fantastic as always, although I'll probably keep buying it in restaurants instead ;)
@CafeBagheri
3 жыл бұрын
😁
@Hullj
3 жыл бұрын
Only if you're in a Persian enclave. It's easy to make. The rice is the hard part!
@jennynadershahi8080
Жыл бұрын
One of my favourite khoreshts, I have even got my English sisters to love it, also fesanjun and khoresht-e-karafs. Thank you for a very easy to follow video.
@DariusKazemi
2 жыл бұрын
I will add for the gardeners out there: fenugreek is easy to grow in a home garden, and it even improves your soil! I recommend planting it in the early after you've harvested whatever vegetables you're growing and taken out those plants. It will grow pretty quickly and you can harvest it a few months later in late fall / early winter, at which point the soil is improved for next year's garden!
@a30d50
2 жыл бұрын
My grandma always used to make this when we went to their house
@kateomalley532
26 күн бұрын
Love this recipe. I actually use mint in mine and it's fabulous. Just can't add a lot or else it'll be overpowering. I think you might like it! 😊
@lovesallweneed
10 ай бұрын
I like the way you explain things in detail. Makes it much easier to cook this legendary stew at home. Gonna try this; for sure.
@melissaclark8381
3 жыл бұрын
Looks so good!
@LadanSoodmand
3 ай бұрын
One of my top favorite Persian foods.
@CafeBagheri
3 ай бұрын
Mine, too!
@LadanSoodmand
3 ай бұрын
@@CafeBagheri cheers bro! 😊
@sagayagambrun5149
5 ай бұрын
Bless you my friend! Delicious!
@p.b.2903
3 жыл бұрын
Love ghormeh Sabzi. Thank you 🙏
@Natalie-fj7fs
Жыл бұрын
I haven’t eaten this for 10yrs, I can smell it through my phone 🤤
@Mina-fr8nc
2 жыл бұрын
I'm from Iran but don't normally cook Iranian food - your videos have inspired me to try some of these recipes! My kids love this casserole!
@TheRenaissanceMama
3 жыл бұрын
We're having this for dinner tonight! Thank you for posting the recipe and instructions.
@CafeBagheri
3 жыл бұрын
Enjoy! 🙏🏼 Please message me pictures of it on Instagram @CafeBagheri
@danakaiksow
Жыл бұрын
@@CafeBagheri please help me look for the book the art of cooking
@Lotusdlours
3 жыл бұрын
به به اقا خيلى عالى ممنونم
@heatheryazdan5556
2 жыл бұрын
I just tried your Lubia polo….it was soooooo good. I can’t wait to try this dish this weekend!
@allansimonzadeh4607
Жыл бұрын
I wish my mom was alive so I can taste hers when she would make it. Thank you for making my mouth water for 20:15.
@zenymohsenine1740
2 жыл бұрын
My favorite Persian dish 🇮🇷 and I am 🇨🇺🇺🇸
@nikkibruises
2 жыл бұрын
Delicious!
@FBab-jb4lp
3 жыл бұрын
Love your videos Thank you❤
@TheModScientist
Жыл бұрын
I've seen 5 video recipes for gormeh sabzi, and 5 different ways to cook it. 😅 made it for my wife and she loved it!
@CafeBagheri
Жыл бұрын
The fundamental method of making a Persian stew is the same. Saute meat and whatever herbs & veggies you’re using and let it all simmer low and slow. For each khoresh there are regional variations. For ghormeh sabzi, the variations often relate to what herbs they put in it. Mint and spinach, for example, are regional. But fenugreek is a must for the pungant strong aroma and taste! It’s all good!
@rezanavid2680
Жыл бұрын
Khali bahal tozi dadi dadash👏👏👏👏
@mohabatkhanmalak1161
Жыл бұрын
That is one delicious stew, and one of my favorites. Like your way of tutoring, very easy to follow too. Thanks for sharing and salam.
@emreozerbenimadim
3 жыл бұрын
I really don't understand the dislikes.. Love your style and videos of course.. All the best brother.
@CafeBagheri
3 жыл бұрын
Thank you!
@stephdorward4440
Жыл бұрын
Best food ever,I am English and it's my favourite food,I'm vegetarian and I miss out the meat ,its still the best food
@janemorrow6672
Жыл бұрын
I agree. Persian food is the best! When I discovered it my life changed. No more food intolerances.
@lulunabat9180
6 ай бұрын
I can’t thank you enough bravo Chef 🙌❤ one of my absolutely fav dish to make 👨🍳
@keerthikumar2023
2 жыл бұрын
Thanks for the amazing recipe and encouraging to make it our own. I’m adding crushed garlic, green chilli and celery while frying the onions. I’m making a big batch of this khoresh today, hope it turns out good. As a side note, fresh as well as dried fenugreek leaves can be found in abundance in any indian grocery store.
@keerthikumar2023
2 жыл бұрын
it came out amazingly good. can’t believe i did it. thanks again!
@blackglama1
Жыл бұрын
I lived in your county when the shah was in power , I was a teenager them . Missed that sabzi flavor . I’ll try to make it . I can get frozen sabzi here. TY
@payambagheri8854
Жыл бұрын
Cafe Bagheri rocks .....
@nidiagonzalez8470
2 жыл бұрын
Wow so good thanks
@simatavakoli5631
Жыл бұрын
I love your show and I love you. You look like my son. Please stay healthy. Mothers advise.
@siavashfmir
3 жыл бұрын
Thank you. By the way, your sister is 100 percent correct. Pinto Beans has the best texture and flavour for ghormeh sabzi.
@gidget146
2 жыл бұрын
Looks amazing! Thank you!💖
@Kuwait.g
2 жыл бұрын
به به دست درد نكنه // تسلم ايدك
@AssyrianLanguage
Жыл бұрын
Man, you're my hero.
@batuhanergun6432
Жыл бұрын
I tried Ghormeh Sabzi few days ago in an Iranian Restaurant ın Turkey. I gotta say with the persian rice ıts just amazing food !!! I will try to make it in the future hopefully
@CafeBagheri
Жыл бұрын
It’s very unique! Not the best looking food but once people try it they agree it’s awesome!
@batuhanergun6432
Жыл бұрын
@@CafeBagheri Totally Agree ! Doesn't look so bad in my opinion, ı thought it will be like soup at first though
@behshadsamimi3180
Жыл бұрын
Come on mr bagheri ! Yani ma irania damaghemoon jolo khoshtipimoono migire ? Pas ghorme sabzi esmesham ja ghiafasho migire haha , you are a great man, I always enjoy watching your videos ❤ keep to good job going sir
@CafeBagheri
Жыл бұрын
@@behshadsamimi3180 فدا مَدا. ای شیطون! ❤️
@evelynmargaritasantos9207
3 жыл бұрын
Been cooking this recipe when i am working to my iranian employer in israel
@christiayiannopoulou378
2 жыл бұрын
I love this food ❤❤❤❤
@farooqishify
Жыл бұрын
Love your show Mercy
@CafeBagheri
Жыл бұрын
Thank you for watching and sharing my videos on your social media.
@miaash3870
9 ай бұрын
merci
@lulunabat9180
9 ай бұрын
Will make it today 🙌
@Seattle_Kiwi
4 ай бұрын
Thank you for making this!
@foodlocity8596
2 жыл бұрын
Looks Delicious.
@farrahskitchen
2 жыл бұрын
Wowww
@matk2283
Жыл бұрын
This is an unbelievable presentation how to make such a delicious dish. for sure I will try it. your illustration and common sense in preparation is amazing. I can sense it, you must be very nice person as well. Glad to see a fellow Iranian to entertain the world with his humility and common sense. much appreciated. I be watching the rest of your cooking clips. keep up the good work my friend.
@CafeBagheri
Жыл бұрын
Thank you for your kind words! 🙏🏼🌹
@hesammofidi3147
Жыл бұрын
I like the way you explained to detail you mentioned good points and the procedure of making it was very good 👍 mentioning the type of cooked rice such as chelo, polo or kateh would be beside it , could be good, anyway love it, there is something beside this video is the camera that taking the video was moving kind of harsh or shaking also zoom in and out not so smooth to me, or may be I'm wrong, love you chanel and video again.
@CafeBagheri
Жыл бұрын
Thank you for the feedback; good points. I do have a Persian Saffron Rice video here and I explain different rice techniques.
@hesammofidi3147
Жыл бұрын
I definitely will see that, thanks again
@tiffanyvalencia8415
5 ай бұрын
For your oil, use 1/2 ghee & 1/2 avocado oil. Right b4 serving, mix in most of the chopped parsley & most of the chopped cilantro (for health benefits & extra flavor)!
@charlieross4674
2 ай бұрын
Are you saying to mix in FRESH, RAW parsley and coriander at the end?
@tiffanyvalencia8415
2 ай бұрын
@@charlieross4674 just half or so of it, cuz u still need some to cook in the flavor with 😋👍
@sayakchoudhury9711
Жыл бұрын
Fenugreek is also heavily used in Northern Indian cuisine.
@Hullj
3 жыл бұрын
Lovely. I think too many cooks overcook the sabzi. I like it am intense green but not dark. The color you have is perfect! I haven't found any video you have done for fessenjan. Have you? If not, will you? 🙏❤️😎
@CafeBagheri
3 жыл бұрын
No fesenjoon video yet. Coming soon!
@Mlynn88
2 жыл бұрын
Hi Chef, if we can’t get the dried lime, can I use fresh lime instead of dried lime? Thanks for your video. 🙏
@CafeBagheri
2 жыл бұрын
Absolutely. Start with 1 Tablespoon of fresh lime juice about 5 minutes before finishing the long simmer and taste then add more if needed. You don’t want to add fresh lime juice too early because boiling/simmering it creates a bitter taste. Add it near the end.
@serahchava8469
2 жыл бұрын
Did you wash the meat
@CafeBagheri
2 жыл бұрын
@@serahchava8469 yes, I wash the meat.
@serahchava8469
2 жыл бұрын
@@CafeBagheri fantastic
@TheCagedCorvid
4 ай бұрын
I tend to add lime zest after the herbs, then the juice right at the end, I ran out of dried limes once and it's the closest thing to them in terms of flavour.
@adamevenotmyancestors7555
Жыл бұрын
May God enlighten us all to the TRUTH.
@CafeBagheri
Жыл бұрын
Amen!
@robertalordagarcia9992
Жыл бұрын
Mama Zibah,used butter to satee,
@aaronasir5774
Жыл бұрын
Truly love your videos please note lot of people are making a huge mistake with saffron... Only restaurants use hot 🔥 water to mix saffron the mistake is the heat removes all the beautiful aroma. Please 🙏 try a cup with an 🧊 ice cube place saffron on top leave for an hour. You will truly love this bless.
@CafeBagheri
Жыл бұрын
I have done both and results are similar. I’m not convinced that heat deminishes any taste or aroma. In fact, there is a debate on whether or not the lack of heat results in NOT extracting all the flavor and aroma that could be extracted!
@valerieassar8263
2 жыл бұрын
I add tomato puree and some tomatoes to the stew ...what do you think about this addition?
@CafeBagheri
2 жыл бұрын
The fact is, there are as many versions and variations of these Persian stew recipes as there are homes! There are also regional variations with ingredients that other regions will never use! What these recipes all have in common is that they make great tasting stews! If it tastes good and you like it, then it’s spot on! Enjoy!
@wlkjhgfdsa
2 жыл бұрын
@@CafeBagheri you are so nice , i cook Iranian food and Turkish food very well , and yes i like Ghormeh Sabzi im Vietnamese from SD CA USA
@samuelsolodokin5485
3 жыл бұрын
Hi! I'm having some trouble finding The Art of Cooking by Roza Montazemy book in english. Any leads would be appreciated! Thanks!
@CafeBagheri
3 жыл бұрын
Samuel, my impression was that such a major reference book would have surely been translated to English. But looks like it has not!!! That is an opportunity for sure; I wish I had the time!
@CafeBagheri
3 жыл бұрын
en.m.wikipedia.org/wiki/Roza_Montazemi
@ESalma
2 жыл бұрын
Thank you for the super informative video. Is the addition of spinach with the rest of the herbs considered authentic? I'm asking out of curiosity really, I'm not Iranian so I wouldn't know.
@CafeBagheri
2 жыл бұрын
Some regions in Iran do add spinach. Some even add mint! There are many versions but fenugreek is the core flavor that must be present!
@ESalma
2 жыл бұрын
@@CafeBagheri that's so interesting! Thanks for the quick reply :)
@billwilson6012
2 жыл бұрын
A few questions, Why don’t you add salt to the meat stew before you add the water with the turmeric? With the dried herbs do you fry those too? Thanks!
@CafeBagheri
2 жыл бұрын
In Persian stews, because it’s such a long and slow simmer, it really makes no difference when you add the salt, as long as it has some time to penetrate the meat at the end. Also, generally, it’s safer to add little or no salt at the beginning and adjust at the end. Because you can always add but if you make it too salty by mistake, you can’t take the salt out! If you are using dried herbs, you soak them in water foor a few minutes to rehydrate, then squeeze out the moisture and fry them as you would fresh herbs. Enjoy!
@jennynadershahi8080
Жыл бұрын
I've always been told to add salt at the end because it may make your meat dry and tough
@CafeBagheri
Жыл бұрын
@@jennynadershahi8080 Not in a cooking method that involves being simmered in hot liquid for so long!
@danakaiksow
Жыл бұрын
I can’t find the book for Rosa montazami can u please let me know where can I get it from
@jessicabrown5914
4 ай бұрын
He was mistaken. No translation of the book has ever been written but there is an Instagram in her name.
@aragregorian6039
6 ай бұрын
I also like a leek & some tarragon in my ghormeh sabzi.
@kam7056
3 жыл бұрын
Hi chef Bagheri. It is great that you are promoting Persian cooking. Just a couple of points: In general we use tougher cuts like leg or shoulder meats in stews. The reason is that these cuts have a lot connective tissues and are suitable for long cooking methods like braising or stewing. Steak cuts, including skirt steak are suitable for fast and dry cooking and can not stand this type of cooking application. I am sure if you refer to your main culinary text book you will find a table ( cuts of meat and their corresponding cooking methods) you will agree with me. Also, there is a relatively comprehensive Persian Cook Book “FOOD OF LIFE” by NAJIMEH BATMANGHLICH(J) in English on Amazon.
@CafeBagheri
3 жыл бұрын
If you watch my video in full, you will see that I say the same exact thing about the choice meats for braising/slow simmering. I specifically say to leave more tender cuts for your steaks and kabobs. Skirt and flank steaks are not considered tender cuts. And the amount of fat in them are ideal for Persian stews. The most popular cuts of lamb used in Iran for khoreshes are Gholvegah (skirt and flank), neck and center of legs. I am quite familiar with Ms Batmanghlich’s books and own a couple of them. They are very fine books but the recipes in her books are largely her interpretations of authentic Iranian recipes. On that subject, it is worth mentioning there are as many versions of each dish as there are kitchens in Iran or anywhere! Each person makes a slightly different version. But for meat, stick with whatever cuts end up tender and tasty after 2+ hours of simmering; that means tougher cuts with fat and connective tissue that end up enriching the stew broth and leave you very tender chunks of meat. The long simmer is not intended just to break the meat. It’s essential to develop the stew flavor. So, generally, the focus is on technique not recipe! if you have already found and use a cut of meat that tastes good and is tender after 2+ hours of simmering…enjoy! Don’t worry about what Ms Najmeh or Ben say!
@kam7056
3 жыл бұрын
@@GamerGuy1985 What are you talking about AH? I offered a more preferred cut of meat with explanation. What video are you talking about? Mind your own business kid. It was not addressed to you anyway!!
@kam7056
3 жыл бұрын
@@GamerGuy1985 In fact, he got a “like”from me. Instead of watching these videos with your mouth open, be inquisitive and do some research. Learn about the ingredients and methods. There is no shame to give an opinion if you know what you are talking about.
@kam7056
3 жыл бұрын
@@GamerGuy1985 Here you go again, without knowing the background. The reason I mentioned that book was that in this video, chef Bagheri had made a reference to an old Persian cook book in Farsi and stated that its’ English version could be available on Amazon. Then a viewer made a comment that he couldn’t find that book in English. I simply mentioned an alternative book in English. Mr. Bagheri understood my point and appropriately responded to me. Also Chef Bagheri, in one of his previous videos, had mentioned that he was attending a culinary school (Escoffier). Having first hand experience with the material taught in culinary schools, I knew any culinary text book has a table about types of meats and their appropriate cooking methods. I stated my opinion about the type of the meat suitable for this dish and backed it up by mentioning a valid reference. I think we should end this exchange here!
@azharabdulsattarjadal149
3 жыл бұрын
👌👌
@xyzzz375
2 жыл бұрын
Can we make this in a Dutch oven pot? Will the meat braise well in it?
@CafeBagheri
2 жыл бұрын
Yes. I actually did make this in a dutch oven pot. In the video I used a Dutch oven and it worked great.🙌🏼
@nimaakhtarkhavari8766
Жыл бұрын
Make it in a slow cooker (in low for 8 hours), now that's a game changer...
@Abojawad999
3 жыл бұрын
شما خلاق هستید
@CafeBagheri
3 жыл бұрын
سپاسگزارم. لطف دارید!
@aragregorian6039
6 ай бұрын
One note of warning for those who are not aware: Fenugreek (shanbalileh) stays in your system for about a week. It oozes through your pores. So don't go on a date for a while. ;)
@CafeBagheri
6 ай бұрын
😂😂😂
@mimiparaiso9968
10 ай бұрын
❤
@seana9925
Жыл бұрын
Any substitutes for "Dried Ghormeh Sabzi Herbs" if we don't have access to a Persian Market? Will Skipping it drastically alter the end results?
@CafeBagheri
Жыл бұрын
The most important of the herbs in this stew is Fenugreek. And that is the herb you will have the hardest time finding. Go to Amazon.com and search for SADAF GHORMEH SABZI.
@0megaM0nkey
Жыл бұрын
Fenugreek is used quite a lot in Indian cuisine as well, may be more accessible than a Persian specific market, look for Kasuri/Kasoori Methi - dried fenugreek leaves. It's delicious, as soon as I heard fenugreek I was like "Oh, I need to make this'. Hope that helps!
@danakaiksow
Жыл бұрын
Hi
@violetgaribyan-jg9ll
3 ай бұрын
Very yummy🥘🍄🥬
@nimaakhtarkhavari8766
Жыл бұрын
Don't add spinach, it completely changes the original taste of the ghorme sabzi. Parsley, cilantro, green onion and 2 tbs of dry fenugreek is all you need. If you make it in a slow cooker for 8 hours, it takes the dish to an entire different level. Oh.. and first you have to fry the vegetables until they get very dark.
@CafeBagheri
Жыл бұрын
There are as many versions of this dish as there are kitchens in Iran and then there are regional differences. Spinach is common in some areas!
@nimaakhtarkhavari8766
Жыл бұрын
@@CafeBagheri That's true, l just like better without spinach. Keep up with the great videos, and nooshejan!
@armandeidi8787
Жыл бұрын
Sorry mate, your ghorme sabzi looks like it's made by one of these young brides who just started cooking by getting the recipes from their mums over the phone lol you need to fry the herbs longer..but on low heat...until they get much darker that's way too green
@CafeBagheri
Жыл бұрын
Funny analogy and a good personal preference for preparing the herbs. I talk about that in the video. Thanks for watching. Don’t forget to subscribe; I’m going to mention you in a future video! 😁
@dondanny5557
Жыл бұрын
I agree however he is the best!
@blindfollower
9 ай бұрын
@@dondanny5557I love him! I feel like he’s my favorite uncle ❤
@janemorrow6672
Жыл бұрын
Do you have any recipes that use mulberry leaves?
@CafeBagheri
Жыл бұрын
I do not.
@janemorrow6672
Жыл бұрын
@@CafeBagheri ok thanks.
@blindfollower
9 ай бұрын
My mom made dolmeh/stuffed “vine” leaves using mulberry leaves instead and it worked nicely!
@TomRauhe
Жыл бұрын
Did I see that right that you put zero spices apart from salt, saffron and cayenne in there?!
@CafeBagheri
Жыл бұрын
Recipe is placed in the first (pinned) comment. Traditional recipe.
@texmexexpress
11 ай бұрын
That's right. Persian cuisine doesn't like using many spices. Saffron is already enough: Simple, mild and Persian.
@blindfollower
9 ай бұрын
Iranian food is not heavy on spices.
@danakaiksow
Жыл бұрын
Where can I find the book
@CafeBagheri
Жыл бұрын
If you are talking about Roza Montazemi’s black book, it is no longer in print and I have not seen it available on Amazon.
@FineTvframes
3 жыл бұрын
Did not brown the greens long enough.
@CafeBagheri
3 жыл бұрын
That is strictly a matter of preference; some people like it a darker green and more of a roasted herb flavor and some less.
@Hullj
3 жыл бұрын
I prefer it this way. I was taught by people from Tehran. Maybe that matters?
@AdamOmidpanah
3 жыл бұрын
@@Hullj my auntie is Tehrani and she says the best ghormeh sabzi is almost black the herbs are so roasted. I don't have any preference. I think as long as you taste the hint of shambolileh and dry lime, it's ghormeh sabzi.
@itiswhatitis9591
Жыл бұрын
I can’t find this book anywhere
@CafeBagheri
Жыл бұрын
Apparently, it was never translated from Farsi and it is sold only in Iran.
@itiswhatitis9591
Жыл бұрын
@@CafeBagheri I’m pretty sure you said in the video that there are English translations also in many other languages.
@CafeBagheri
Жыл бұрын
@@itiswhatitis9591 I’m sorry, that was an assumption based on wrong information I received. There is no translation, unfortunately.
@CafeBagheri
Жыл бұрын
@@itiswhatitis9591 There is one option available for you. Someone has created an Instagram page in her name and regularly posts the recipes from her famous black book. You can follow this page and click translate button under each post to get the English translation. As I say in the video, her recipes are not detailed with all ingredient amounts but they are still valuable because they show the ingredient list as they were captured by her some 70+ years ago. Amount of each ingredient can usually be figured out based on the application or type of dish. Here’s the Instagram profile: instagram.com/rozamontazami?igshid=YmMyMTA2M2Y=
@itiswhatitis9591
Жыл бұрын
@@CafeBagheri that’s great, I’ll take a look. Thankyou!! Have a lovely day. 🙏
@amirjohn299
2 жыл бұрын
Since you're making this with beef... Try replacing the veg oil for beef tallow. It might change your life.
@CafeBagheri
2 жыл бұрын
I bet it will be great!
@sunshine8556
Жыл бұрын
Mr Turk here: NO we don't use dried lime.
@PLayAshEFF72
Жыл бұрын
Habibi was the meat halal
@CafeBagheri
Жыл бұрын
Of course! 🙏🏼
@PLayAshEFF72
Жыл бұрын
Good haha! I had a Persian ex girlfriend for 2 years and I tried all these amazing dishes. I’m Pakistani originally and I find Persian food amazing when I want a change from the hot spice of our food. I love the tangy zesty rich flavours of Persian stews. Fesenjoon is my favourite what a dish.
@blindfollower
9 ай бұрын
Just curious, why do you care? He’s not cooking it for you..
@PLayAshEFF72
9 ай бұрын
@@blindfollower I don’t care, I just wondered because many persians don’t care for the religion anymore and eat any meat. It’s just interesting to me, is that okay?
@miaash3870
9 ай бұрын
What about kosher meat?
@TWOCOWS1
2 жыл бұрын
This can be done vegen way, either by adding "impossible" burger meat (fried into meatballs) to it with chunks of seitan (wheat glutan) or by using a few cans of pickled green jack fruit from Trader Joe's.(!) Just fry them like cubed meat and follow the the rest of his recipe
@CafeBagheri
2 жыл бұрын
Sounds good. Jackfruit should work well.
@TWOCOWS1
2 жыл бұрын
@@CafeBagheri thanks. yes it does, but i still throw in a pack of impossible berger for the taste. really nice
@CafeBagheri
2 жыл бұрын
@@TWOCOWS1 I need to try that! I have made koobideh kabob with Impossible meat and it worked!
@keerthikumar2023
2 жыл бұрын
doesn’t jackfruit has its own sweet taste?
@CafeBagheri
2 жыл бұрын
@@keerthikumar2023 Ripe jackfruit is sweet, but if used before it ripens too much, it can work in most Persian stews.
@farzansadegi9989
2 жыл бұрын
DC TV TV UGG TV
@jackpalance9938
3 ай бұрын
Too much water
@sorayaassar1602
2 жыл бұрын
I never ever have seen jalapeños in qormeh sabzi
@CafeBagheri
2 жыл бұрын
I do not have jalapenos in my recipe! Where did you see jalapeno?! Well, actually, it may not be a bad idea!
@najatali8227
2 жыл бұрын
😂😂😂
@siaseeds8950
Жыл бұрын
Lol bro looks like he is from bazaar but he pronounces it "GayMay" 😂
@emazonreviews6269
4 ай бұрын
Pinto beans! Pinto beans! Get outta here …
@aragregorian6039
6 ай бұрын
Many many moons ago I served this dish to a French friend. He ran into the bathroom and ejected it. As my jaw was close to the floor, I ran out & got a pizza to salvage the night.
@CafeBagheri
6 ай бұрын
You and your friend need to stick to pizza and whatever kind of music that doesn’t sound Chinese!
@aragregorian6039
6 ай бұрын
Hey chef, I have followed you for a long time & appreciate your recipes and knowledge. There is no need to go evil... Cooking shows do not need music. Maybe some soft Persian tune in the background. BTW, your new kitchen looks fantastic.
@fgnike22
Жыл бұрын
NO.1😀😀
@SiyaValens
2 жыл бұрын
My favourite dish. But I eat it without any meat… if you ask me this dish doesn’t need any meat.
Пікірлер: 207