Ghormeh Sabzi - a step by step tutorial

A quintessential Persian stew, this dish is made with mixed herbs and lamb, and slow cooked to perfection. Serve with some Persian rice and mixed herbs. #cookingwithzahra #ghormehsabzi #persianfood #persianrecipes #snaidero
Serves: 8-10 (half portion for 4-6 person)
Ingredients:
• 1 kg lamb
• 650 parsley, finely chopped
• 550 spring onions, finely chopped
• 30g dried chives
• 8g dried Fenugreek ( shanbelileh )
• 7 pieces of dried lime
• 480g cooked kidney beans
• 100g chopped onion, small
• 100g + 250g vegetable oil
• 3g black pepper
• 10g turmeric powder
• 20g salt
• 1 tbsp. dried lime powder or lemon juice if needed
HEALTHY, EASY AND QUICK RECIPES. LET’S EAT TOGETHER!
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[@Carmel99333]

That ghormeh sabzi smell goes through the whole house

[@CookingwithZahraVideos]

Thank you

[@TasteBudJunkie]

honestly, this looks amazing.

[@CookingwithZahraVideos]

thank you so much!

[@parisz]

This looks LEGIT girl!!!!!!!!!!

[@Testylife]

تسلم ايدك حبيبتي ♥️♥️♥️

[@pizzagallilivekitchen]

Wow foodie awsome your a GREAT FOODIE planner🌹🌹🌹🌹

[@SpicyCafeRecipes]

Delicious recipe!

[@moazamshah007]

nice it's yummy and diffrent

[@majmahvlog]

Nice video 👌👌👌👌👌👌👌👌👌👌👌👌

[@Spaceghost4201]

That's an insane amount of oil, no wonder it tastes so good.

[@CookingwithZahraVideos]

Yes it does!

[@roxyroller6633]

I’m going to make about half that much that you’re making this video. I just want to know how many limes should I use dried limes? Like is it really gonna be half that much. Hopefully you can get that to me before I start cooking it when I get back from the store. Thank you very much for sharing this video is exactly how I remember they used to make it when I grew up in Iran when I was a little girl.

[@user-ow9if8li6n]

Gjfjd

[@swimmer3660]

Looks very tasty. I wonder, do you eat your dried limes/ lemons later on or is it just like a spice - you put it aside?

[@Ricardo30stm]

You don't eat them. They are a tastemaker just like for instance bay leafs.

[@CookingwithZahraVideos]

If you soak the dried limes in boiling water for 30 to 60 minute, making sure to change the water every so often, the bitter flavour is removed. Some people enjoy eating the cooked dried lime and others' don't - it really come to personal preference.

[@cabalpaxiarch7239]

Can you add some lemon juice instead of the dried limes? I know they're traditional but they're not always available. I was thinking that some lemon juice will provide the necessary tangy flavor. Hear in Greece we have a similar dish called fricasse where we combine eggyolk, lemon juice and add it to the stew but I won't go that far out of tradition. Just the lemon juice. But I would love to read your opinion for this minor substitution.

[@CookingwithZahraVideos]

Yes you can add only lemon juice if you can’t find the dried limes. But it really makes a difference to the flavour when you add it .

[@cabalpaxiarch7239]

@@CookingwithZahraVideos Thank you. I've also seen dried mango powder used in certain Indian dishes to provide extra tangy flavor. I thought about experimenting with it perhaps. But of course you're right, dried limes are the most authentic flavor. They're probably worth the extra effort to find.

[@marenm9392]

I made this and went over with dry lime . Is there any way to save my dish?

[@CookingwithZahraVideos]

I usually add a sprinkle of sugar

[@expo1706]

Great recipe, I want to try it some time. You look more Indian than Iranian. Iranian's look like Arabs. Well I guess because they are. And similar foods.

[@CookingwithZahraVideos]

Hope you enjoy

[@MM-dm4xj]

Iranians are mostly persian not arab