Recipe: Perfect Ghormeh Sabzi Beg Wot

Recipe: Perfect Ghormeh Sabzi Beg Wot Delicious, fresh and tasty.
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.
Ghormeh Sabzi served in a white bowl.
Follow our step by step instructions and prepare it yourself.
Fry onion over medium heat in half of the oil until golden.
You can have Ghormeh Sabzi Beg Wot using 17 ingredients and 5 steps. Here is how you achieve it.
Ingredients of Ghormeh Sabzi Beg Wot
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You need of olive oil.
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It’s 1 of large red onion, chopped.
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It’s 250 g (1/2 lb) of lamb shoulder fillet, cut into chunks.
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You need of lamb bones.
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It’s 1/2 tsp of black pepper ground.
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You need 1 tbsp of berbere spice.
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It’s 1/2 tsp of salt.
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It’s 50 g (2 oz) of fresh parsley, chopped.
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It’s 50 g (2 oz) of fresh coriander, chopped.
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It’s 3 tbsps of dried fenugreek leaves.
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Prepare 1 tsp of saffron soaked in 3 tbsps hot water.
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Prepare 3 of dried limes, whole, pierced several times.
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Prepare 400 g (15 oz) of cooked kidney beans.
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Prepare 1 tbsp of barberries.
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Prepare 1 tsp of rose petals.
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You need 1 tsp of pine nuts.
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Prepare 1/2 tsp of dried lime powder or dried lemon zest.
I love green curry; so fragrant yet rich with coconut milk and warming spices and it's one of my comfort dishes on a cold, wintry evening.
I typically associate green curry with chicken but I had a guest for dinner who's vegan so I had a.
Great recipe for Sunny shrooms risotto (vegan).
Mushrooms are low in calories, a great source of fibre but also a good source of protein as well as providing many important nutrients, including B vitamins, selenium, potassium, copper, and (particularly when exposed to the sun) vitamin D.
Ghormeh Sabzi Beg Wot instructions
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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..
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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..
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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..
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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..
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Adjust the seasoning and add a little grated dried lime. Serve with rice or flatbreads..
It's traditionally served atop white rice (polow).
Remove the flesh from the shatkora and slice.
I hope word gets out about this very homey place that makes superb takes on home style iranian food.
It's clear that some local folks who speak farsi are in the know!!
Let's hope that the rest of us catch up!!