Hello friends,
Today I'm making the most beloved Iranian dish for you. Anyone who has been in contact with an Iranian person in any way has definitely heard the name of this dish at least once. Yes, Ghormeh Sabzi.
many famous people have talked about Ghormeh Sabzi, such as Mrs. Jasmin Moghbeli, the astronaut who recently returned from NASA mission and took Ghormeh Sabzi with her to space and craved it outside of Earth's atmosphere. It's unbelievable. Or my favorite player Cristiano Ronaldo, who is currently in Asia playing for a club from Saudi Arabia, complained during the AFC Champions League match against a team from Isfahan to his coach Mr. José Morais why they didn't bring Ghormeh Sabzi for him. Even John Cena, the Hollywood actor and MMA player who is married to an Iranian, has mentioned this dish several times.
Anyway, if you haven't tried this dish yet, I strongly suggest you get some and enjoy it. I hope you like it, though tastes vary.
Now, let me explain the cooking steps for you:
First, chop the onions and fry them in a pan with vegetable oil until golden brown, then add turmeric. Now it's time for the lamb meat, which should be cut into small pieces, about 2 to 3 centimeters in size. Add the meat to the fried onions and fry until browned. At this stage, the meat is not fully cooked, just the surface is browned. After the meat is fully browned, drain the soaked kidney beans from the day before and add them to the mixture of meat and onions, and fry it a bit more.
The main part, Ghormeh Sabzi, consists of herbs, which are made up of 40% leek, 35% parsley, 20% coriander, 5% fenugreek, and spinach is optional.
After removing the extra stems from these herbs in several stages, we wash and drain them, then chop them finely. Now pour them into a pan and cook over medium heat, stirring occasionally until the excess water evaporates and the color of the herbs turns dark green. Then add vegetable oil and fry them well. Add the fried herbs to the mixture of onions, meat, and kidney beans that you prepared earlier, mix well, add water, and simmer over low heat until fully cooked, which takes about 2 to 3 hours.
Meanwhile, wash the rice and let it soak for 2 hours, and 45 minutes before the Ghormeh Sabzi is ready, prepare it using the draining method.
I also made a famous Iranian salad that goes very well with this dish, called Shirazi salad (consisting of cucumber, tomato, onion, salt, pepper, and verjuice).
I hope you see and enjoy it.
#ghormesabzi
#persianfood
#vilagegirl
More about Ghorme sabzi :
littlespicejar.com/ghormeh-sa...
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