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My attempt at ghormeh Sabzí

Mona Kiani ghormehsabzi persian persiancuisine persianfood

So according to my husband and a conversation he was having with a Persian friend,
Persian millennials are no longer able to cook the traditional Persian dishes that our predecessors were able to -
Subtle huh?
That rings true for myself and many of my time poor and corporate driven Persian friends and family. 
OK I get the hint ;)
I wanted to surprise him after work one day with one of his favourite Persian khoreshts.
The first on that list being Ghormeh Sabzí. It is a time consuming and challenging dish. With ingredients that are not usually kept in a modern Australian pantry. Never the less... I no longer had any excuses for lack of time, ability, ingredients. 
My first attempt with the help of my dear Nouri (my mámán) actually turned out to be a great success. The reassuring voice of my mum guiding me through the process of collecting, washing, chopping, sauteeing and simmering left me empowered and ready to attempt ghormeh sabzi in my own kitchen. 
So if your wondering.... this is how you do it
(made from my mamas incredible memory and her sensational garden that actually supplied us with parsley, fenugreek, chives all FRESH and picked on the same day):
For the sabzi part total 1kg of herbs:
Chives (1cupish)
Parsley (2 cupsish)
Fenugreek (1 cupish)
Spring Onion (1cupish)
Spinach (1cupish)
small stick of butter
Use large frying pan to sauté the herbs on very low heat with a small stick of butter until there is no moisture/water visible and the fragrance of the herbs has wafted throughout the house.
For the meat stew part:
Lamb (chopped) or shank (substitute with mushrooms for vegan option)
Persian Dried Lime x 3 or 4 depending on size (límú amaní)
Fresh lime juice for garnishing
Kidney beans ~1/3 cup (soaked overnight) and par boiled
teaspoon of za'farán
In a large pot fry onions until light golden brown and add a few teaspoons of turmeric. Add lamb and fry until gold brown on each side. Add ~200ml boiling water to cover the meat and onions while simmering. Add salt and pepper to taste. Cover with lid and boil over low heat for several hours until meat tender and falling off bone make sure you top up fluids to ensure the khoresht doesn't dry out
(we used a pressure cooker to help speed things along). 
Once completely caramelised add par boiled kidney beans, dried lime, za'farán and sabzi. Cook on low heat for an hour or until the flavours are completely merged and delicious. 
Serve over Persian rice and Tahdíg with a squeeze of fresh lime to give it that delicious tang.
Núsheh Ján <3 
Comment below if you have mastered ghormeh sabzi or any other complex Persian cuisine. 

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