GHORMEH SABZI
This is one of my FAVOURITE foods, ever since I was a kid! The taste and the smell bring me back to the good old days. The meal is usually made with red meat (lamb or beef). Of course, I’m against using meat and animal products in my food, so I substitute with mushrooms instead, because it’s just better for you, and it’s also delicious!
This dish is incredibly satisfying. It takes time to prepare and cook this, so you have to be patient-but it’s WORTH it!
The main ingredients for this dish, are a mixture of fresh sautéed herbs: parsley, green onions, and coriander. The smell that comes from the pan is divine. You also need to add dried fenugreek leaves, this gives it a bit of a bitter taste. The main ingredient is important, and it’s limoo amani (Dried limes). This gives the stew a light sour taste. Most people discard this after cooking with it, but if you’re hardcore you can leave them on your plate for full bitter action. Persians love their sour meals and treats! It won’t be sour to the point that it’s aggressive, but it’s definitely a unique taste by western standards.
INGREDIENTS
Serving 4-6
1 large onion, finely chopped
4 cups chopped fresh parsley
2 cups chopped fresh cilantro
2 cups of fresh chives or green onions
5 limoo amani (dried limes)
2 Tbsp of turmeric
Salt and pepper to taste
Vegetable oil
Water
1 cup of dried kidney beans
10 oz of mushrooms
1 tbsp of dried fenugreek
Basmati rice
Saffron (Optional)
INSTRUCTIONS:
1. In a pot, add beans and add enough water to cover it. Bring it to boil on low-medium heat and cover it. Cook the beans until they’re tender. (Note: Make sure to soak the dried beans overnight)
2. In a large pan, heat the vegetable oil and sauté the herbs for a good 10-15 minutes until the colour gets dark. Make sure to always stir!
3. In a large pot, add the onions with oil and cook it until caramelized. Then, add turmeric and let it cook for another 2 minutes.
4. Next step will be adding the sautéed herbs, beans and dried limes in the pot with the cooked onions. (Note: Make sure to pierce a small hole in each of the dried limes, so the juice can come out while it’s cooking).
5. While the stew is cooking on low-medium heat, cut the mushroom and fry it for a bit in a pan. Then, add it in the pot with the rest of the ingredients, and let it all cook covered on medium-low for a good 2- 2 1/2 hours.
6. Make your basmati rice while this is cooking.(Note: I will make a post on how to make “Persian Syle” rice with Tahdig, or "crunchy rice".
(OPTIONAL: Saffron!) This will give you that colourful and familiar looking yellow rice. If you want to add saffron, you would have to grind it first (I use a mortar and pestle), and add about a teaspoon of hot water in it. When the rice is done, sprinkle the saffron on to the rice. Note: Saffron is expensive.
7. When everything is done, put the stew on top of your rice and enjoy! ;)
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