Authentic Ghormeh Sabzi - The Delicious Persian Herb Stew Recipe
Summary
TLDRThis video script offers a simple and delicious method for preparing 'Korma Sabzi,' a beloved Persian stew. Key ingredients include a mix of herbs, with parsley, green onions, chives, and fenugreek taking center stage, alongside the crucial addition of dried lime for flavor. The process involves careful handling of dried lime to avoid bitterness, dry frying the herbs until moisture is gone, and then combining them with sautéed onions, turmeric, black pepper, and lamb. The dish is slow-cooked to perfection, with kidney beans added towards the end. It's suggested to serve with Persian rice and a side of mixed herbs for a complete, aromatic meal.
Takeaways
- 🌿 The dish being described is a traditional Persian stew called 'korma sabzi', which is a popular and beloved dish in Persian cuisine.
- 🍃 Key ingredients include a variety of fresh herbs, with parsley, green onions, chives, and fenugreek being the primary ones used in this recipe.
- 🍋 Dried lime is an essential ingredient that adds a unique flavor to the stew, but it must be treated to avoid bitterness by poking and soaking in boiling water for several hours.
- 🥬 The process of preparing the herbs is labor-intensive, involving chopping and dry-frying them to remove excess moisture before adding oil to achieve a dark green color.
- 🔥 It's important not to over-fry the herbs to prevent the stew from developing an undesired dark color or bitter taste.
- 🌱 Fenugreek should be added at the end of the herb-frying process to avoid bitterness and to enhance the stew's flavor.
- 🧅 The stew also includes the preparation of onions, which are sautéed until translucent and then seasoned with turmeric and black pepper.
- 🥩 Lamb is the protein of choice for this dish, and it is fried until browned before the herbs are reintroduced to the pot.
- 💧 A significant amount of water is added to the pot, and the stew is simmered for at least 90 minutes to allow the flavors to meld and the dish to cook slowly.
- 📦 The preparation of the herbs can be done in large batches and frozen for convenience, making it easier to prepare the stew on busy days.
- 🥘 The stew is completed by adding soaked dried limes, kidney beans, and simmering for an additional 30 minutes to allow the flavors to fully integrate.
- 🍚 The dish is traditionally served with Persian rice and a side of mixed fresh herbs for a complete and aromatic meal experience.
Q & A
What is the main dish being described in the transcript?
-The main dish being described is a Persian dish called 'korma sabzi', which is a mixed herb stew.
Why is dried lime considered an important ingredient in korma sabzi?
-Dried lime is considered important because it adds a unique layer of flavor to the dish, but it must be handled carefully to avoid making the dish bitter.
How should dried limes be prepared to avoid bitterness in korma sabzi?
-Dried limes should be poked with a fork and soaked in boiling hot water for at least two hours, ideally four, with rinsing every hour or hour and a half to wash out the bitterness.
What are some variations of herbs that can be used in korma sabzi?
-While the recipe keeps it simple with parsley, green onions, chives, and fenugreek, variations can include coriander and spinach.
Why is it recommended to pre-chop the ingredients in korma sabzi?
-Pre-chopping is recommended because the process is labor-intensive, and it allows for the herbs to be dry-fried more effectively to remove moisture.
How long should the herbs be dry-fried before adding oil?
-The herbs should be dry-fried until they have reduced in size by half and most of the moisture has evaporated, which may take around seven to ten minutes.
What is the reason for adding vegetable oil to the herbs after they have been dry-fried?
-Vegetable oil is added to the herbs to fry them further until they develop a nice dark green color, enhancing the flavor without overcooking them.
Why should fenugreek be added at the end and not fried with the other herbs?
-Fenugreek should be added at the end to avoid overcooking, as it can develop a bitter flavor if fried for too long, which would affect the taste of the stew.
What is the recommended method for storing prepared herbs for future use?
-Prepared herbs can be made in large batches and then frozen in small portions for convenience, allowing them to be used readily for weekday meals.
How long should the stew simmer after adding the fried herbs and water?
-The stew should simmer on medium heat for at least 90 minutes, with the suggestion that longer and slower cooking will result in a better taste.
What are the final steps for completing the korma sabzi stew?
-The final steps include adding soaked dried limes, salt, kidney beans, and simmering for an additional 30 minutes on low heat without a lid to allow flavors to infuse and the liquid to reduce.
Outlines
🍲 Preparing Korma Sabzi with Dried Lime and Herbs
The video script begins with an introduction to Korma Sabzi, a popular Persian herb stew. The key ingredient highlighted is dried lime, which adds a unique flavor but can make the dish bitter if not prepared correctly. The presenter shares a tip for soaking dried limes in boiling water for several hours, poking them with a fork to release the flavor without bitterness. The preparation involves using a variety of herbs including parsley, green onions, chives, and fenugreek. The herbs are pre-chopped and then dry-fried to remove moisture before being fried with vegetable oil until they achieve a dark green color. The presenter also mentions the option of freezing prepped herbs in batches for convenience. The process of making the stew is continued in the next paragraph.
🔥 Completing the Korma Sabzi Stew with Meat and Beans
Continuing from the previous paragraph, the script describes the next steps in making Korma Sabzi. After preparing the herbs, the presenter moves on to sauté onions and then adds spices like turmeric and black pepper. Lamb cubes are browned in the pot, and once done, the fried herbs are reintroduced. The stew is then simmered with water for at least 90 minutes, allowing the flavors to meld and the dish to develop depth. Towards the end of the cooking process, soaked dried limes, salt, and kidney beans are added, and the stew simmers for an additional 30 minutes to let the flavors infuse and the liquid reduce. The presenter suggests that this dish can be prepared the night before serving to enhance the flavors. The video concludes with serving suggestions, including a side of Persian rice and a plate of mixed herbs, with a piece of dried lime for those who prefer it. The presenter emphasizes the dish's hearty and comforting nature and encourages viewers to try making it at home.
Mindmap
Keywords
💡Korma Sabzi
💡Dried Lime
💡Herbs
💡Frying
💡Vegetable Oil
💡Fenugreek
💡Sauteing
💡Lamb
💡Simmering
💡Kidney Beans
💡Persian Rice
Highlights
Ghormeh Sabzi is a popular Persian herb stew made with a variety of herbs and spices.
Dried limes are a key ingredient that adds a unique flavor but can make the dish bitter if not prepared properly.
To avoid bitterness from dried limes, poke them with a fork and soak in boiling water for 2-4 hours, rinsing hourly.
Different variations of Ghormeh Sabzi exist, with some including coriander or spinach, but the basic recipe uses parsley, green onions, chives, and fenugreek.
The herbs should be pre-chopped and then dry-fried to remove excess moisture before adding oil.
Frying the herbs without oil first helps to evaporate moisture and reduce the herbs to half their size.
After moisture is gone, fry the herbs in vegetable oil until they develop a dark green color, being careful not to over-fry.
Fenugreek should be added last to avoid bitterness from overcooking.
Making large batches of the herb mix and freezing in portions can save time for future meals.
The next step is to sauté onions until translucent, then add turmeric and black pepper.
Brown lamb cubes in the pot before returning the fried herbs to the mix.
Add water and let the stew simmer on medium heat for at least 90 minutes, longer cooking times enhance the flavor.
Kidney beans and soaked dried limes are added near the end of cooking, after the liquid has reduced.
Simmer the stew for an additional 30 minutes on low heat without a lid to allow flavors to infuse and liquid to reduce further.
Serve Ghormeh Sabzi with Persian rice and a side of mixed herbs for a complete meal.
Preparing the stew the night before a dinner party allows flavors to meld and result in an even better dish.
Ghormeh Sabzi is a hearty and comforting dish that is worth the time and effort to make at home.
Transcripts
is a mixed herb stew and it is one of
the most loved Persian dishes today I'm
going to show you how to make it in a
very simple and delicious way in
addition to herbs being the key
ingredient for this dish we like to use
dried lime it just adds a beautiful
layer of flavor and it's just a
must-have part of this recipe dried lime
is one of the most important ingredients
in korma sabzi but it can also turn your
dish quite bitter now a key tip on how
to add the flavor without the bitterness
is to poke each dried lime with a fork
so
and then I'm gonna soak it in boiling
hot water for a couple of hours
you want to make sure because sometimes
the dried lime can be quite hard so make
sure you are careful
I'm going to soak it for at least two
hours ideally four hours if you have
time and you want to rinse it every hour
hour and a half just to make sure that
bitterness flavor is washed out
thank you
there are different variations of how
you can make horma sabzi some people
like to add coriander spinach but I keep
mine quite simple the key herbs I use
are parsley green onions chives and
fenugreek
I've pre-chopped all my ingredients
because it is quite a labor intensive
process and what I'm going to do is just
dry fry it first here's my parsley green
onions
and hives
and I'm just going to dry fry it until
all the moisture comes out
it's gonna literally
half in size and then I'll fry it with
some vegetable oil
this takes maybe about
seven to ten minutes
[Music]
you'll notice at this point there's a
lot of steam that's coming out and
that's the moisture in the herbs which
is evaporating
and
once you start feeling that a lot of the
excess moisture from the herbs has
evaporated then we'll fry it into the
vegetable oil so when you kind of
squeeze the vegetables if you see some
water coming through that means we still
need to continue frying it without oil
next I'll add some vegetable oil to the
herbs
and I'll fry it until it starts to
develop a nice dark green color
it's really important not to over fry
because it will affect the final color
of your stew so you don't want it to get
too dark because you want to have a nice
rich green color but not a dark black
color
it's been about 10 minutes since I've
fried the herbs with vegetable oil and
it's slowly started to develop a
beautiful dark green color
at this point I'm just gonna turn it off
and then add the fenugreek
it's really important not to fry the
fenugreek with the other herbs because
if you over fry it it has a very bitter
flavor which will affect the final Taste
of this stew but if you just add it in
the end
it's just going to add a beautiful layer
of flavor to the stew so now I'm just
going to reserve my herbs
on the side
and another tip when preparing this
recipe is that the preparation of the
herbs from chopping to Frying can be
quite long and tedious so sometimes I'll
make large batches at one time and then
freeze them in little portions so that
they're already used whenever I want for
a weekday for my sabzi meal
okay I'm just gonna give this pot a
little wipe before I continue with the
next step of frying the onions and
basically adding the finishing touches
of the stew
my mixed herbs are ready and now it's
time to start with the next step so in a
large pot I'm going to add some
vegetable oil here I've got one onion
which I've diced and I'm just gonna
saute until translucent
once the onions have softened I'm going
to add in my turmeric
and black pepper
and you just want to fry so that the raw
flavor of the turmeric comes out
and next I'll add in my lamb cubes
and just fry for about seven to ten
minutes
now once the meat is browned
I'll return my fried herbs back into the
pot
and I'll add two and a half liters of
water
and I'm just going to let this simmer on
medium heat for at least 90 minutes I
did need more if you have time this is
one of those dishes that the longer and
slower Cooks the better tasting it is
and then we'll add in our beans and our
dried limes
my Stew's been bubbling now for about
two hours
and you'll see that the liquid has
reduced
and at this point I'm gonna add my
soaked dried lime
[Music]
salt
and my kidney beans
and I'm gonna let this simmer for an
additional 30 minutes on low heat
without the lid what I want is for all
the flavors to infuse together and the
liquid will reduce even further
and this dish will be ready to be served
with some Persian rice on the side
foreign
and it smells spectacular a quick tip if
you're hosting a dinner party is to
prepare this the night before the
flavors Infuse further and the final
result is something amazing and I always
like to serve my corn sabzi with a plate
of mixed herbs I've got green onions
mince parsley basil radishes and if
there's anything else that you want to
add there's no harm
and finally for that perfect bold look
at how beautiful this looks I just add a
generous Spoonful onto my plate
don't forget to add a piece of dried
lime if you like
[Music]
this hearty and comforting mixed herbs
do is definitely worth all the time and
effort definitely try it at home and do
let me know what you guys think see you
guys later
[Music]
foreign
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