Freshly squeezed lime juice from 1 lime (or substitute lemon juice) 1. In a large bowl, toss tofu and onion with salt, pepper, and turmeric to coat. 2. In a large pot over medium-high heat, heat oil until shimmering. Add …
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Ghormeh Sabzi is a relatively easy, yet delicious dish to make. First, you’re going to start with the herb base. Start by chopping the parsley, cilantro, mint and the green part of spring onions. Remove this from the pan and set aside for later. In the same pan, brown your choice of stew meat until all sides are seared. Remove this and set aside.
Saag paneer, which also relies on the flavor of fenugreek, is slightly similar, but ghormeh sabzi traditionally contains no dairy products and is made with herbs (cilantro, parsley) instead of spinach, so it's really quite different, and in my opinion, much tastier.
Traditionally the first Saturday of Azar, the ninth month of the Solar Hijri calendar, is known as the National Ghormeh Sabzi Day. Ghormeh Sabzi is the hallmark of Persian cuisine that dates back to more than 2000 years ago. It is one of the rare dishes within Persian cuisine that has kept its original nature.
Sabzi means herbs in Farsi and together they form the word ghormeh sabzi which literally means braised meat with herbs.