Month: November 2018

Ghormeh Sabzi, Persian Traditional Stew Eating tradition is one of the most enduring legacies of Iranian culture and civilization that still plays an important role among Iranian traditions. You cannot find any rituals and ceremonies in Iran where eating has no place. One of the most important Iranian special dishes that more or less has become national, is Ghormeh Sabzi. The popularity of Ghormeh Sabzi among Iranians is unexplainable. Almost everyone likes this genuinely delicious Persian food. It is an idiom among Iranians that if you could cook Ghormeh Sabzi well, you are a perfect chef. This traditional and yummy stew is not only favored among Iranians but also has popularity outside the borders of Iran. Ghormeh Sabzi is cooked in a unique way in every city and every home. In some cities, tomato sauce or pomegranate sauce is added to Ghormeh Sabzi. Some make this dish with pinto beans, whereas others use kidney beans for making this stew. Sometimes, women fry vegetables less in order to make the food healthier which eventually makes the stew to have a brighter green color, while others believe that vegetables should be fried to the point that they become completely dark and closer to black. Apart from being tasty, the ingredients of this stew are rich in nutrients; from vegetables and beans to even meat and rice. Of course, what is important in cooking this stew is the ratio of raw materials. This fact has to be well respected. The most important part of the job is to prepare the vegetables with the right ratio and fry them as needed. It should be noted that the aroma of this stew is dependent on the combination and amount of vegetables. Now, we are going to teach you how to cook Ghormeh Sabzi with golden cooking