how to make ghormeh sabzi
Ghormeh Sabzi is one of the original Iranian foods. There are differences in how to make it in different cities. Here is how to prepare the usual and conventional type:
ingredients:
Vegetables: Vegetables are generally leeks, about 2.5 ounces of whole vegetables, parsley, about 3.4 ounces, coriander, 1.5 ounces, 1.5 ounces, and a small amount of fresh or dried fenugreek.
Meat: Generally mutton and sometimes beef are used for this food so that the pieces of meat should be smooth and free of bones and fat and the amount should be appropriate for people.
Beans: You can use red beans, blue eyes or pinto.
Dried lemon
onion
turmeric
Salt and pepper
Water
recipes:
First clean the vegetables so that there are no crushed and yellow vegetables in them and then wash and disinfect them with water and a little salt, then water and chop the washed vegetables; now the chopped vegetables with the amount Fry well in oil (do not let their color go from green to black, it should turn full green)
* Tip one: To improve the taste of vegetable crumbs, boil the beans that you have soaked for a few hours with enough water for 2 minutes and then empty the water, this will prevent the beans from bloating and cause them to cook well. Also, if you use red beans, it will take on an extra color.
In a saucepan, fry the chopped onions in oil and add the required amount of salt, pepper and turmeric, then add the cooked meat and beans until they are completely cooked and the color of the meat changes.
* Tip 2: In order for the color of the green vegetables to be beautiful and not bitter, and also the vegetables not to lose their properties due to overcooking, we add the vegetables to the meat and beans later.
Pour water into the meat and bean mixture and put the lid on to cook well over a low flame.
After the meat is cooked and the texture is soft, add the fried vegetables to it for 1 to 2 hours.
Then, after an hour, pierce the soaked lemon with a fork and put it in the stew, low flame is the secret of the deliciousness of this food.
An hour or two later, the stew is ready and it pours oil.
Then serve this stew with rice.
