Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.How do you make Gorma Sabzi?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(How do you make Gorma Sabzi?),it will help you,my kids.
Answer:
1 chopped onion
2 tablespoons cooking oil
1 pound beef (London Broil works well) cut into half-inch chunks
5 bunches Parsley leaves
3 bunches Cilantro
3 bunches green onions, sliced into little rings
1 limmonee (dried lime)
OR
1 lemon, juice of
1 tablespoon Shambolilay (dried fenugreek leaves, if you have them, if not, it's still good)
water
rice
1 can Kidney beans plus juice
Saute onion in two Tbsp cooking oil. Add 1 lb beef (London Broil works well) cut into half-inch chunks. Brown slightly then add enough water to barely cover and simmer while you remove the leaves from 5 bunches of Parsley and 3 bunches of Cilantro, put in sink with green part of 3 bunches of green onions sliced into little rings. Rinse greens 3 times, drain and add to pot. Add 1 limmonee(dried lime) or juice from 1 lemon and 1 Tbsp Shambolilay (dried fenugreek leaves, if you have them, if not, it's still good).
Keep barely covered with water to make like a stew. Cook a pot of rice now. Add a can of Kidney beans plus juice to the stew once the greens turn kind of olive green colored.(Large or small can of beans, whichever you prefer) in the last 10 or 15 minutes, so the beans don't get mushy. Serve stew over rice.
It is more commonly called "Ghormeh Sabzi."
"Ghormeh Sabzi is an Iranian stew and part of Persian cuisine. The main ingredients are a mixture of sauteed herbs, consisting of leek, parsley, spinach, cilantro, and fenugreek. This mixture is cooked with kidney beans, green onions, chives, dried limes, and lamb or beef meat, and is served with Basmati rice. Fenugreek gives the meal the characteristic curry-like taste. The word Ghormeh ...(is) also used to refer to diced meat. Sabzi means vegetable."
http://en.wikipedia.org/wiki/ghormeh_sab...
Here are a bunch of recipes from Google search results:
http://www.google.com/search?hl=en&lr=&q...
well I think oldgruffgrump's got it covered so I thought I'd give you a lovely Persian drink recipe to go with it, called Doogh. I would suggest less salt and to add a tsp of crushed mint....
http://www.recipezaar.com/167221...
Qormeh Sabzi (Stewed Lamb)
5 tbl Oil
1 1/2 lb Lamb, finely diced
1 x Onion, chopped
1/2 tsp Salt
Fresh ground black pepper
1/2 tsp Turmeric
1/3 cup Lemon juice
1/2 cup Water
10 x Scallion, thinly sliced
1 tbl Celery leaves, finely chopped
1/2 lb Spinach, chopped
3 tbl Parsley, chopped
2/3 cup Garbanzo beans, drained
Heat 2 tablespoons oil in a heavy casserole and saute the lamb until well browned on all sides. Add the onion and saute until soft. Add salt, pepper, turmeric, lemon juice and water and bring to a boil. Lower the heat, cover and simmer very slowly 15 minutes. Heat the remaining oil in a skillet and saute the scallions, celery seaves, spinach and parsley for 2 minutes, stirring constantly. Add these vegetables and the chick peas to the meat and combine thoroughly. Bring to a boil and lower the heat. Cover and simmer vey slowly another 20 minutes.
Read this: All the information of cooking and health post by website user,chineseop.com not guarantee
correctness,It's Non-profit and only for informational purposes.
Kitty said: Yes.How do you make Gorma Sabzi?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(How do you make Gorma Sabzi?),it will help you,my kids.
Answer:
1 chopped onion
2 tablespoons cooking oil
1 pound beef (London Broil works well) cut into half-inch chunks
5 bunches Parsley leaves
3 bunches Cilantro
3 bunches green onions, sliced into little rings
1 limmonee (dried lime)
OR
1 lemon, juice of
1 tablespoon Shambolilay (dried fenugreek leaves, if you have them, if not, it's still good)
water
rice
1 can Kidney beans plus juice
Saute onion in two Tbsp cooking oil. Add 1 lb beef (London Broil works well) cut into half-inch chunks. Brown slightly then add enough water to barely cover and simmer while you remove the leaves from 5 bunches of Parsley and 3 bunches of Cilantro, put in sink with green part of 3 bunches of green onions sliced into little rings. Rinse greens 3 times, drain and add to pot. Add 1 limmonee(dried lime) or juice from 1 lemon and 1 Tbsp Shambolilay (dried fenugreek leaves, if you have them, if not, it's still good).
Keep barely covered with water to make like a stew. Cook a pot of rice now. Add a can of Kidney beans plus juice to the stew once the greens turn kind of olive green colored.(Large or small can of beans, whichever you prefer) in the last 10 or 15 minutes, so the beans don't get mushy. Serve stew over rice.
It is more commonly called "Ghormeh Sabzi."
"Ghormeh Sabzi is an Iranian stew and part of Persian cuisine. The main ingredients are a mixture of sauteed herbs, consisting of leek, parsley, spinach, cilantro, and fenugreek. This mixture is cooked with kidney beans, green onions, chives, dried limes, and lamb or beef meat, and is served with Basmati rice. Fenugreek gives the meal the characteristic curry-like taste. The word Ghormeh ...(is) also used to refer to diced meat. Sabzi means vegetable."
http://en.wikipedia.org/wiki/ghormeh_sab...
Here are a bunch of recipes from Google search results:
http://www.google.com/search?hl=en&lr=&q...
well I think oldgruffgrump's got it covered so I thought I'd give you a lovely Persian drink recipe to go with it, called Doogh. I would suggest less salt and to add a tsp of crushed mint....
http://www.recipezaar.com/167221...
Qormeh Sabzi (Stewed Lamb)
5 tbl Oil
1 1/2 lb Lamb, finely diced
1 x Onion, chopped
1/2 tsp Salt
Fresh ground black pepper
1/2 tsp Turmeric
1/3 cup Lemon juice
1/2 cup Water
10 x Scallion, thinly sliced
1 tbl Celery leaves, finely chopped
1/2 lb Spinach, chopped
3 tbl Parsley, chopped
2/3 cup Garbanzo beans, drained
Heat 2 tablespoons oil in a heavy casserole and saute the lamb until well browned on all sides. Add the onion and saute until soft. Add salt, pepper, turmeric, lemon juice and water and bring to a boil. Lower the heat, cover and simmer very slowly 15 minutes. Heat the remaining oil in a skillet and saute the scallions, celery seaves, spinach and parsley for 2 minutes, stirring constantly. Add these vegetables and the chick peas to the meat and combine thoroughly. Bring to a boil and lower the heat. Cover and simmer vey slowly another 20 minutes.
correctness,It's Non-profit and only for informational purposes.
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