khoresht ghormeh sabzi with tahdig ghormeh sabzi

Ghormeh sabzi is considered an original ceremonial and historical dish for Iranians and it is one of the most popular Iranian herbs stew.The point in preparing ghormeh sabzi is that in different cities,different recipes are used to prepare this popular dish,which is the difference in the composition of the herbs of this stew.

The most important composition in this dish is the ingredients of herbs and all the aroma of ghormeh sabzi is related to its herbs.In order to know what herbs ghormeh sabzi contains,it should be said that the fixed members of the composition of herbs used in it are a combination of leek,coriander,parsley,fenugreek and spinach.In some cities this combination of herbs may be slightly different and herbs may be added or subtracted from it.

What herbs go in ghormeh sabzi?

For those who want to prepare the herbs separately,we have prepared a list of the necessary herbs and their amount,which we have put below.

The herbs of this khoresht include the followings:

Parsley 35% - Coriander 18-20%_ chives 40% _ Spinach half a kilo _ Fenugreek 5-7%

ingredient for khoresht ghormeh sabzi:

Red bean  ½ cup

Limoo amani 5 pcs

Cross rib roast or another marbled beef cut into 2-inch cubes  2 pounds

Turmeric powder 1tsp

Onion(sliced very thin and fried to golden brown or about 4 ½ -5 ounces of fried onions) 1 ½

Ground black pepper ½ tsp

Salt  1 tsp

Oil  4 tbs

Gorme sabzi herbs 1 pounds

Water  2-3 cups

Lemon juice optional

How to make ghormeh sabzi? (how to make khoresh-e ghormeh sabzi step by step)

1. Pick up the onion and sliced it very thin and fried to golden brown in hot oil.then add salt,turmeric powder and ground black pepper to it and then add meat and saute them on oil.

2. Now you can add the herbs and saute them in oil until the color of the herbs get dark.be careful not burn it.(if you have been fried them before,just saute them in oil for few minutes and then you can add other thing,but if you use fresh herbs you should frying it in oil for minutes until the color of the herbs get dark)

3. If you just like the taste of herbs on this food it doesn’t need to add sour seasoning to it (lemon juice) but if you like the taste of somehow sour now it’s time to add it.

4. In this level you should add red beans and limoo amanis.

5. At last add water to it and bring to a boil over medium heat.Any time it came to a boil reduce the heat to low,cover the pot and let it to boil for 3 to 4 hours until reduce the stew water and let the stew glaze(see a layer of oil on it).

6. Now your amazing taste of this stew is ready and you can enjoy eating it with saffron rice and tahdig.

Tahdig ghormeh sabzi:

tahdig ghormeh sabzi is the important and delicious part of this food.In iran many people are fan of tahdig in most foods that have pilaf such as ghormeh sabzi,khoresh gheymeh,fesenjoon and etc.

Tahdig can be diffrent.For example tahdig noon (bread),tahdig sibzamini (potato tahdig) that in diffrent pilafs and foods we can have any of these it depends of the stews and pilafs.In stews we make tahdig noon (bread) and in pilafs we mostly make tahdig sibzamini (potato tahdig) such as loobia polo,adas polo and makaroni.

5 Tips for cooking delicious ghormeh sabzi(khoresh sabzi recipe):

• Don’t use too much red beans in this stew.
• Too much frying of vegetables causes the loss of vitamins.
• If you have fenugreek seeds, adding them to this stew will double its aroma.
• ‌If you use dried herbs to prepare qorme sabzi,it is better to know that a large amount of fenugreek makes the stew bitter.To solve this problem,it is better to use dried fenugreek.In addition to not making the stew bitter,dried fenugreek creates aroma and the memorable taste is also in the stew.
• If you want to use dry fenugreek or fenugreek powder, you should first soak it a little with water and add it to the stew at the end of cooking, when the food is almost ready.