Ghormeh Sabzi, an herb-forward stew which some consider to be the national dish of Iran. This uniquely green stew takes time to make but is very easy to make and doesn’t have a lot of ingredients. The flavor is built through traditional cooking methods as well as an abundance of fresh herbs, cooked in a skillet in order to develop deep savory and fresh flavors. Although known as a stew, it is quite thick and frequently served over rice.
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Sabzi means green in Farsi and Ghormeh means braised. Ghormeh Sabzi means braised greens. This traditional Persian stew is very herb-forward. The green, fresh herbs are first cooked in a little oil until broken down and a deep flavor develops. It is then added to a simmering pot with meat, onions and a few spices. Beans are often times added as well as dried Persian limes, if you can find them. If not, a fresh lime juice substitution at the end of cooking contributes the fresh tanginess required in this dish.
Why I Like This Stew
It has a large amount of fresh ingredients.
I have never cooked with this much fresh herbs before and I was intrigued. I LOVE it!
Although it is not a quick stew, it is very easy to make. No exceptional culinary skills required but if you do have a food processor, this recipe will be easy for you.
Of course, it’s delicious! It wouldn’t be here if it wasn’t.
How To Make This Recipe
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