Hello everybody, it is Brad, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, ghormeh sabzi beg wot. It is one of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
Ghormeh Sabzi Beg Wot Ghormeh is derived from Turkic kavurmak and means braised whilst sabzi is the Persian word for herbs. I've combined this traditional Persian stew with the flavours of Ethiopian lamb stew, Beg Wot. Into the earthy mix of herbs, lamb and kidney beans I've added spicy, sweet and citrusy berbere to give a punchy kick to the stew and thrown in some barberries, rose petals. I am so excited to share this video with you all.
Ghormeh Sabzi Beg Wot is one of the most favored of current trending meals in the world. It’s enjoyed by millions daily. It is simple, it’s fast, it tastes yummy. They are fine and they look fantastic. Ghormeh Sabzi Beg Wot is something which I’ve loved my entire life.
To begin with this recipe, we have to prepare a few ingredients. You can cook ghormeh sabzi beg wot using 17 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Ghormeh Sabzi Beg Wot:
- Prepare olive oil
- Take 1 large red onion, chopped
- Make ready 250 g (1⁄2 lb) lamb shoulder fillet, cut into chunks
- Take lamb bones
- Make ready 1⁄2 tsp black pepper ground
- Make ready 1 tbsp berbere spice
- Prepare 1⁄2 tsp salt
- Get 50 g (2 oz) fresh parsley, chopped
- Make ready 50 g (2 oz) fresh coriander, chopped
- Prepare 3 tbsps dried fenugreek leaves
- Make ready 1 tsp saffron soaked in 3 tbsps hot water
- Get 3 dried limes, whole, pierced several times
- Get 400 g (15 oz) cooked kidney beans
- Take 1 tbsp barberries
- Make ready 1 tsp rose petals
- Take 1 tsp pine nuts
- Make ready 1⁄2 tsp dried lime powder or dried lemon zest
Taste the Ghormeh Sabzi and add fresh lemon juice, if you'd like it to be sourer. Serve it with delicious saffron rice and red onions, if you like. Ghormeh Sabzi is an incredibly delicious Persian stew that is served over steamed basmati rice. It has tender cooked meat in intensely fragrant, rich and lemon herb gravy along with kidney beans.
Steps to make Ghormeh Sabzi Beg Wot:
- In a large pot add the chopped onions and cook until most of the moisture has gone. Add 1 tbsp of oil and sauté until golden brown.
- Season the lamb and bones with black pepper and the berbere seasoning, add to the pot and cook until the meat has taken on some colour. Add the salt and 300 mls (3 cups) of water, bring to the boil and cook for 30 minutes.
- Meanwhile, heat 2 tbsp of oil in a nonstick skillet. Add the parsley and coriander and sauté gently for 10 - 15 minutes, stirring often then add the sautéed herbs and the dried fenugreek to the meat.
- Pierce the dried limes and add to the stew along with the kidney beans, barberries, rose petals and pine nuts and simmer until the meat is tender, around 30 – 45 minutes. Add more water if required but sauce should be thick.
- Adjust the seasoning and add a little grated dried lime. Serve with rice or flatbreads.
Ghormeh Sabzi is an incredibly delicious Persian stew that is served over steamed basmati rice. It has tender cooked meat in intensely fragrant, rich and lemon herb gravy along with kidney beans. Popularly known as the national dish of Iran, this stew is packed with protein and fiber. MUNCHIES culinary director Farideh Sadeghin shares her family recipe for Ghormeh Sabzi, an Iranian herb stew. Ghormeh sabzi is a Persian food that you can say that most people in Iran love it and it is so popular among the people that any woman who can cook this stew is a perfect cook.
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