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Ghormeh Sabzi

An ancient dish or National dish of Persia is a very delicate dish that is served with some fragrant rice. Ghormeh translates to stew. The succulent meat pieces in a lemony herb based gravy result of the different herbs used


Ghormeh Sabzi is nutrient dense with good amount of protein and fibre loaded in it. I recall the first time I travelled to Iran, it was all so different when it comes to food. Food being so carefully crafted. Kebabs etc were a hit. I was bit apprehensive to eat something that looks like a wrestle match between non veg and veg, and it was compromised to blend together. But then curiosity took priority and I had it.. WHOA! it was so flavorful. Herby -tangy explosion in mouth. I still recall that was the only dish I had with nearly 3 helpings of rice!


Today with lots of winter greens around, King of stew was fondly remembered. Here I am sharing my way of making Ghormeh Sabzi. Ingredients are pretty easy to find and super delicious


Ghormeh sabzi



Ingredients:

1/2 tablespoon freshly crushed black

pepper

1/2 tablespoon turmeric powder

salt as per taste

2 sliced onions

juice of 1/2 lemon

02 dried lemons

half cup kidney beans (i used canned)

3 tablespoons + 1/2 tablespoon olive oil

half kilo lamb mutton (I used boneless)

Greens:

Half cup each of chopped fenugreek, cilantro, parsley, scallion (white to be separated), 3-4 stems of chopped mint leaves


Method:

1 - In a pressure cooker, add 3 tablespoons of olive oil. Once it heats up (not smoking), add sliced onions and cook until it turns "just" brown. Add the mutton pieces, black pepper and fry until the mutton changes color (5minutes)

2 - Add turmeric, dried lemon and salt. Mix. add about one cup of warm water and pressure cook for about 5mins on high, then 10mins lowest. You may adjust cooking time based on your cooker make. You can slow cook in a pot until mutton is tender

3 - In a frying pan, add the 1/2 tbs olive oil and fry the white bulb of scallion. add the chopped green and stir fry for 5mins. add very little salt (or skip)

4 - Open the pressure cooker once the steam settles. Wash the canned beans and add to the mutton. Turn on the heat and bring to a boil

5 - Add the fried greens to the cooker and let it simmer for 5minutes. adjust the consistency if too thick

6 - Turn off the heat, add the lemon juice(check taste before adding), mix and Ghormeh Sabzi is ready to be served with basmati rice and butter

*in order to not get the end result bitter, do not add too much of fenugreek. the recipe above is tried and tested and worked perfect. You may adjust quantity if making for more heads


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