Persian Ghormeh Sabzi Stew - بهترین و اصیل ترین خورش قرمه سبزی

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Ghormeh Sabzi is quite possibly the most popular Persian (Iranian) khoresh (stew), competing with the other awesome Persian stew, the Gheymeh Khoresh in popularity! I call this healthy khoresh the green goddess of Persian stews! You can make this stew with lamb and/or beef. You can use fresh herbs or re-hydrate dried and pre-packaged Ghormeh Sabzi herbs that are sold in Persian and Middle Eastern markets all over North America, Europe and Asia! (Sadaf brand is available everywhere) The combination of herbs used in this stew consist of leeks, parsley, cilantro, spinach and last but not least the aromatic Fenugreek that is the iconic herb giving Ghormeh Sabzi its signature aroma! Remember to make this khoresh a day or two in advance to let it settle; you won't regret it!
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#CafeBagheri #GhormehSabzi #قزمه_سبزی #خورش_قرمه_سبزی #PersianFood #IranianFdood #Stew #Beef #Lamb #PersianStews #Khoresh #GreenGoddess #Khoresht
Full recipes for all items are in first comment under this video.
0:00 Introduction
0:48 Buying fresh herbs
1:04 Buying canned red kidney beans
1:36 Introducing Ammani dried limes
2:14 Selecting the right meat for ghormeh sabzi stew
3:00 Cutting up the meat
4:22 Getting chopped onions
4:35 Sautéing the onions
5:19 Introducing the old Air of Cooking cookbook by the late Roza Montazemy
7:14 Onions are golden and ready
7:20 Adding the meat
7:34 Cooking the meat
8:36 Meat is pre-cooked and adding 1 liter of hot water
9:05 Adding the saffron solution
9:44 Bringing to a boil, reducing temperature and simmering for 1 hour
10:10 Explaining the herb selection and preparation
10:50 Chopping the fresh herbs
11:00 Explaining the alternate use of pre-dried/packaged herbs for ghormeh sabzi
12:04 Sautéing the chopped herbs
13:02 Mentioning additional herbs that can be used for ghormeh sabzi
14:00 Adding sautéed herbs to meat and onion stew after it has simmered for 1 hour
14:12 Adding the dried Ammani limes
14:50 Adding salt
15:07 Adding fresh squeezed lime juice
15:13 Adding a touch of hot cayenne pepper
15:47 Adding 1/2 liter more of hot water
16:17 Adding kidney beans
16:28 Simmering the stew for a 2nd hour
16:36 Checking the stew after the 2nd hour of simmering has completed
17:02 Tasting and adjusting the salt and pepper (and lime juice, if needed)
17:30 Stirring a final time and simmering another 10 minutes, uncovered
17:51 Giving tip on preparing the khoresh a couple of days ahead of serving time for best taste
18:20 Ghormeh sabzi is ready; explaining the final stretch and letting the stew "settle" (finish off tasty by leaving it uncovered to reduce and intensify in flavor)
19:14 Serving ghormeh sabzi with Persian Saffron Rice
19:39 Outtro

[@CafeBagheri]

PERSIAN GHORMEH SABZI KHORESH Green goddess of Persian Stews Makes: 10 servings INGREDIENTS: -- 2 pounds Stew beef with 10 - 15% fat (such as skirt/flank steak) -- 1 medium White onion (200 - 250 grams), finely chopped -- 1 tbsp Ground turmeric -- 1 tbsp Fresh ground black pepper -- 1 1/2 liters Hot water -- 2 tbsp Saffron solution (1/2 tsp ground saffron soaked in 2 tbsp hot water for five minutes) HERBS: -- If using fresh: ----- 500 g Leeks or scallions (weight after cleaned and finely chopped) ----- 250 g Parsley (weight after stems removed, cleaned, finely chopped) ----- 150 g Cilantro (weight after stems removed, cleaned, finely chopped) ----- 50 g Spinach (weight after stems removed, cleaned, finely chopped) ----- 50 g Fenugreek (weight after stems removed, cleaned, finely chopped) -- If using dried: ----- 2 5-oz pkgs Dried ghormeh sabzi herbs (found in Persian/Middle Eastern market) -- 2 15-oz cans red kidney beans, drained (or 2 cups of dried kidney beans, soaked in warm water for an hour and drained) -- 5 Dried limes (Limoo Ammani) -- 1/2 tsp Cayenne pepper -- 2 tbsp Fresh-squeezed lime juice -- 1 tsp Salt (plus more for final adjustment) -- Vegetable oil DIRECTIONS: -- Chop stew beef into 1- to 2-inch chunks -- In a medium stew pot or Dutch oven, preheat 3 tbsp vegetable oil on medium high heat -- Add chopped onion; sauté a few minutes until onions are a light golden color -- Stir in stew beef, turmeric and black pepper to onions -- Cook 10 to 12 minutes, stirring once every few minutes until meat is light-brown and most of the moisture has evaporated -- Stir in 1 liter of hot water and bring to boil with meat and onions -- Reduce to simmer and stir in saffron solution -- Cover and simmer for one hour -- While stew is simmering, prepare the herbs by removing the stems, cleaning, and chopping -- Heat 3 tbsp vegetable oil in a large skillet -- Sauté the herbs in batches to avoid overcrowding the skillet - sauté until dark green, making sure not to burn ------- Sautéing the herbs adds a depth of flavor and darkens the color of your stew -- Puncture two holes in each of the dried limes -- After the stew has simmered an hour, add the limes, salt, cayenne pepper, sauteed herbs and the kidney beans and stir -- Add a liter of hot water and simmer for another hour -- After the hour, add lime juice, taste, and adjust salt -- Continue to simmer for 15 more minutes uncovered SERVING: -- Serve in individual small bowls with Persian Saffron Rice. VARIATION: -- Along with the stew beef, you can add rib meat with bones to enhance the flavor. -- This stew can be made with lamb, a combination of beef and lamb, or chicken thighs.

[@PankajDoharey]

Being an Indian i eat all the ingredients in this recipe and the only thing i would change is amounts "as needed" and brown the onion a bit more or till the oil comes out and then add the meat and cook it longer till its own fat is rendered and then the meat is fried in its own fat. Only then i will add water.

[@CafeBagheri]

@@PankajDoharey I should try that. There are as many versions of any Persian dish as there are kitches and cooks making them! Thank you for your support.

[@PankajDoharey]

@@CafeBagheri Thanks, great recipe one of the best on the tube.

[@funusha]

Hey, you will get Fenegreek leaves all around the year in any Indian vegetable store there we call it Methi Leaves it’s part of our diet and Ayurveda

[@DariusKazemi]

Just came here to say the same thing. I always hit up Indian grocers for my fenugreek/methi. Even if I can't find it fresh they always have it in their frozen section; it is kind of like frozen spinach and I prefer using frozen to dried (though fresh is best).

[@Alice_Walker]

That's such a great tip, thank you 😊

[@ashwanisehgal6955]

We make dishes like chicken methi or meat methi back home...or methi aloo 😄

[@janemorrow6672]

What does fenugreek taste like? And can you grow it from seed?

[@sunilgaitonde3365]

@@janemorrow6672 you can.

[@amandarobinson4447]

Im salivating, it looks sooo delicious. My Auntie cooked this for me when I was very young & I never forgot the taste. I'm amazed she managed it, she's English born & bred, but her Iranian Husband was a COOK so I guess she learnt from the best!! She's much older now so I want to surprise her with it, I just hope it tastes as good as yours looks!

[@DariusKazemi]

I will add for the gardeners out there: fenugreek is easy to grow in a home garden, and it even improves your soil! I recommend planting it in the early after you've harvested whatever vegetables you're growing and taken out those plants. It will grow pretty quickly and you can harvest it a few months later in late fall / early winter, at which point the soil is improved for next year's garden!

[@lulasalem1250]

Thank you for this awesome video, with all the little tricks and secrets. I plan on making it at the end of the week, and will post to your Instagram. This is one of my all-time favorites

[@CafeBagheri]

Can’t wait to hear / see the results.

[@KidIcarus7923]

I love you bro.

[@karwannouri8266]

THANK YOU! I knew you'd teach us this eventually 😂 I'm gonna try this as soon as I have time on my hands.

[@LadanSoodmand]

One of my top favorite Persian foods.

[@CafeBagheri]

Mine, too!

[@LadanSoodmand]

@@CafeBagheri cheers bro! 😊

[@a30d50]

My grandma always used to make this when we went to their house

[@darreee1]

Ghormeh sabzi is one of my top 3 dishes but I haven't mastered it to my taste yet. I'm gonna give your version a try! Nice work with the videos. Keep it up! 🙌🏻

[@sagayagambrun5149]

Bless you my friend! Delicious!

[@hoddtoward]

Fantastic as always, although I'll probably keep buying it in restaurants instead ;)

[@CafeBagheri]

😁

[@Hullj]

Only if you're in a Persian enclave. It's easy to make. The rice is the hard part!

[@gidget146]

Looks amazing! Thank you!💖

[@foodlocity8596]

Looks Delicious.

[@nikkibruises]

Delicious!

[@melissaclark8381]

Looks so good!

[@tiffanyvalencia8415]

For your oil, use 1/2 ghee & 1/2 avocado oil. Right b4 serving, mix in most of the chopped parsley & most of the chopped cilantro (for health benefits & extra flavor)!

[@payambagheri8854]

Cafe Bagheri rocks .....

[@p.b.2903]

Love ghormeh Sabzi. Thank you 🙏

[@Lotusdlours]

به به اقا خيلى عالى ممنونم

[@Seattle_Kiwi]

Thank you for making this!

[@FBab-jb4lp]

Love your videos Thank you❤

[@jennynadershahi8080]

One of my favourite khoreshts, I have even got my English sisters to love it, also fesanjun and khoresht-e-karafs. Thank you for a very easy to follow video.

[@lulunabat9180]

Will make it today 🙌

[@lulunabat9180]

I can’t thank you enough bravo Chef 🙌❤ one of my absolutely fav dish to make 👨‍🍳

[@nidiagonzalez8470]

Wow so good thanks

[@mohabatkhanmalak1161]

That is one delicious stew, and one of my favorites. Like your way of tutoring, very easy to follow too. Thanks for sharing and salam.

[@rezanavid2680]

Khali bahal tozi dadi dadash👏👏👏👏

[@heatheryazdan5556]

I just tried your Lubia polo….it was soooooo good. I can’t wait to try this dish this weekend!

[@AssyrianLanguage]

Man, you're my hero.

[@Natalie-fj7fs]

I haven’t eaten this for 10yrs, I can smell it through my phone 🤤

[@christiayiannopoulou378]

I love this food ❤❤❤❤

[@lovesallweneed]

I like the way you explain things in detail. Makes it much easier to cook this legendary stew at home. Gonna try this; for sure.

[@farrahskitchen]

Wowww

[@blackglama1]

I lived in your county when the shah was in power , I was a teenager them . Missed that sabzi flavor . I’ll try to make it . I can get frozen sabzi here. TY

[@zenymohsenine1740]

My favorite Persian dish 🇮🇷 and I am 🇨🇺🇺🇸

[@farooqishify]

Love your show Mercy

[@CafeBagheri]

Thank you for watching and sharing my videos on your social media.

[@miaash3870]

merci

[@Mina-fr8nc]

I'm from Iran but don't normally cook Iranian food - your videos have inspired me to try some of these recipes! My kids love this casserole!

[@TheRenaissanceMama]

We're having this for dinner tonight! Thank you for posting the recipe and instructions.

[@CafeBagheri]

Enjoy! 🙏🏼 Please message me pictures of it on Instagram @CafeBagheri

[@danakaiksow]

@@CafeBagheri please help me look for the book the art of cooking

[@allansimonzadeh4607]

I wish my mom was alive so I can taste hers when she would make it. Thank you for making my mouth water for 20:15.

[@Kuwait.g]

به به دست درد نكنه // تسلم ايدك

[@TheModScientist]

I've seen 5 video recipes for gormeh sabzi, and 5 different ways to cook it. 😅 made it for my wife and she loved it!

[@CafeBagheri]

The fundamental method of making a Persian stew is the same. Saute meat and whatever herbs & veggies you’re using and let it all simmer low and slow. For each khoresh there are regional variations. For ghormeh sabzi, the variations often relate to what herbs they put in it. Mint and spinach, for example, are regional. But fenugreek is a must for the pungant strong aroma and taste! It’s all good!

[@stephdorward4440]

Best food ever,I am English and it's my favourite food,I'm vegetarian and I miss out the meat ,its still the best food

[@janemorrow6672]

I agree. Persian food is the best! When I discovered it my life changed. No more food intolerances.

[@simatavakoli5631]

I love your show and I love you. You look like my son. Please stay healthy. Mothers advise.

[@emreozerbenimadim]

I really don't understand the dislikes.. Love your style and videos of course.. All the best brother.

[@CafeBagheri]

Thank you!

[@keerthikumar2023]

Thanks for the amazing recipe and encouraging to make it our own. I’m adding crushed garlic, green chilli and celery while frying the onions. I’m making a big batch of this khoresh today, hope it turns out good. As a side note, fresh as well as dried fenugreek leaves can be found in abundance in any indian grocery store.

[@keerthikumar2023]

it came out amazingly good. can’t believe i did it. thanks again!

[@Hullj]

Lovely. I think too many cooks overcook the sabzi. I like it am intense green but not dark. The color you have is perfect! I haven't found any video you have done for fessenjan. Have you? If not, will you? 🙏❤️😎

[@CafeBagheri]

No fesenjoon video yet. Coming soon!

[@siavashfmir]

Thank you. By the way, your sister is 100 percent correct. Pinto Beans has the best texture and flavour for ghormeh sabzi.

[@batuhanergun6432]

I tried Ghormeh Sabzi few days ago in an Iranian Restaurant ın Turkey. I gotta say with the persian rice ıts just amazing food !!! I will try to make it in the future hopefully

[@CafeBagheri]

It’s very unique! Not the best looking food but once people try it they agree it’s awesome!

[@batuhanergun6432]

@@CafeBagheri Totally Agree ! Doesn't look so bad in my opinion, ı thought it will be like soup at first though

[@behshadsamimi3180]

Come on mr bagheri ! Yani ma irania damaghemoon jolo khoshtipimoono migire ? Pas ghorme sabzi esmesham ja ghiafasho migire haha , you are a great man, I always enjoy watching your videos ❤ keep to good job going sir

[@CafeBagheri]

@@behshadsamimi3180 فدا مَدا. ای شیطون! ❤️

[@azharabdulsattarjadal149]

👌👌

[@ESalma]

Thank you for the super informative video. Is the addition of spinach with the rest of the herbs considered authentic? I'm asking out of curiosity really, I'm not Iranian so I wouldn't know.

[@CafeBagheri]

Some regions in Iran do add spinach. Some even add mint! There are many versions but fenugreek is the core flavor that must be present!

[@ESalma]

@@CafeBagheri that's so interesting! Thanks for the quick reply :)

[@sayakchoudhury9711]

Fenugreek is also heavily used in Northern Indian cuisine.

[@hesammofidi3147]

I like the way you explained to detail you mentioned good points and the procedure of making it was very good 👍 mentioning the type of cooked rice such as chelo, polo or kateh would be beside it , could be good, anyway love it, there is something beside this video is the camera that taking the video was moving kind of harsh or shaking also zoom in and out not so smooth to me, or may be I'm wrong, love you chanel and video again.

[@CafeBagheri]

Thank you for the feedback; good points. I do have a Persian Saffron Rice video here and I explain different rice techniques.

[@hesammofidi3147]

I definitely will see that, thanks again

[@evelynmargaritasantos9207]

Been cooking this recipe when i am working to my iranian employer in israel

[@robertalordagarcia9992]

Mama Zibah,used butter to satee,

[@mimiparaiso9968]

❤

[@billwilson6012]

A few questions, Why don’t you add salt to the meat stew before you add the water with the turmeric? With the dried herbs do you fry those too? Thanks!

[@CafeBagheri]

In Persian stews, because it’s such a long and slow simmer, it really makes no difference when you add the salt, as long as it has some time to penetrate the meat at the end. Also, generally, it’s safer to add little or no salt at the beginning and adjust at the end. Because you can always add but if you make it too salty by mistake, you can’t take the salt out! If you are using dried herbs, you soak them in water foor a few minutes to rehydrate, then squeeze out the moisture and fry them as you would fresh herbs. Enjoy!

[@jennynadershahi8080]

I've always been told to add salt at the end because it may make your meat dry and tough

[@CafeBagheri]

@@jennynadershahi8080 Not in a cooking method that involves being simmered in hot liquid for so long!

[@adamevenotmyancestors7555]

May God enlighten us all to the TRUTH.

[@CafeBagheri]

Amen!

[@Mlynn88]

Hi Chef, if we can’t get the dried lime, can I use fresh lime instead of dried lime? Thanks for your video. 🙏

[@CafeBagheri]

Absolutely. Start with 1 Tablespoon of fresh lime juice about 5 minutes before finishing the long simmer and taste then add more if needed. You don’t want to add fresh lime juice too early because boiling/simmering it creates a bitter taste. Add it near the end.

[@serahchava8469]

Did you wash the meat

[@CafeBagheri]

@@serahchava8469 yes, I wash the meat.

[@serahchava8469]

@@CafeBagheri fantastic

[@TheCagedCorvid]

I tend to add lime zest after the herbs, then the juice right at the end, I ran out of dried limes once and it's the closest thing to them in terms of flavour.

[@xyzzz375]

Can we make this in a Dutch oven pot? Will the meat braise well in it?

[@CafeBagheri]

Yes. I actually did make this in a dutch oven pot. In the video I used a Dutch oven and it worked great.🙌🏼

[@nimaakhtarkhavari8766]

Make it in a slow cooker (in low for 8 hours), now that's a game changer...

[@seana9925]

Any substitutes for "Dried Ghormeh Sabzi Herbs" if we don't have access to a Persian Market? Will Skipping it drastically alter the end results?

[@CafeBagheri]

The most important of the herbs in this stew is Fenugreek. And that is the herb you will have the hardest time finding. Go to Amazon.com and search for SADAF GHORMEH SABZI.

[@0megaM0nkey]

Fenugreek is used quite a lot in Indian cuisine as well, may be more accessible than a Persian specific market, look for Kasuri/Kasoori Methi - dried fenugreek leaves. It's delicious, as soon as I heard fenugreek I was like "Oh, I need to make this'. Hope that helps!

[@danakaiksow]

I can’t find the book for Rosa montazami can u please let me know where can I get it from

[@jessicabrown5914]

He was mistaken. No translation of the book has ever been written but there is an Instagram in her name.

[@valerieassar8263]

I add tomato puree and some tomatoes to the stew ...what do you think about this addition?

[@CafeBagheri]

The fact is, there are as many versions and variations of these Persian stew recipes as there are homes! There are also regional variations with ingredients that other regions will never use! What these recipes all have in common is that they make great tasting stews! If it tastes good and you like it, then it’s spot on! Enjoy!

[@watchingfromafar2971]

@@CafeBagheri you are so nice , i cook Iranian food and Turkish food very well , and yes i like Ghormeh Sabzi im Vietnamese from SD CA USA

[@samuelsolodokin5485]

Hi! I'm having some trouble finding The Art of Cooking by Roza Montazemy book in english. Any leads would be appreciated! Thanks!

[@CafeBagheri]

Samuel, my impression was that such a major reference book would have surely been translated to English. But looks like it has not!!! That is an opportunity for sure; I wish I had the time!

[@CafeBagheri]

en.m.wikipedia.org/wiki/Roza_Montazemi

[@aragregorian6039]

I also like a leek & some tarragon in my ghormeh sabzi.

[@janemorrow6672]

Do you have any recipes that use mulberry leaves?

[@CafeBagheri]

I do not.

[@janemorrow6672]

@@CafeBagheri ok thanks.

[@blindfollower]

My mom made dolmeh/stuffed “vine” leaves using mulberry leaves instead and it worked nicely!

[@violetgaribyan-jg9ll]

Very yummy🥘🍄🥬

[@aaronasir5774]

Truly love your videos please note lot of people are making a huge mistake with saffron... Only restaurants use hot 🔥 water to mix saffron the mistake is the heat removes all the beautiful aroma. Please 🙏 try a cup with an 🧊 ice cube place saffron on top leave for an hour. You will truly love this bless.

[@CafeBagheri]

I have done both and results are similar. I’m not convinced that heat deminishes any taste or aroma. In fact, there is a debate on whether or not the lack of heat results in NOT extracting all the flavor and aroma that could be extracted!

[@Abojawad999]

شما خلاق هستید

[@CafeBagheri]

سپاسگزارم. لطف دارید!

[@itiswhatitis9591]

I can’t find this book anywhere

[@CafeBagheri]

Apparently, it was never translated from Farsi and it is sold only in Iran.

[@itiswhatitis9591]

@@CafeBagheri I’m pretty sure you said in the video that there are English translations also in many other languages.

[@CafeBagheri]

@@itiswhatitis9591 I’m sorry, that was an assumption based on wrong information I received. There is no translation, unfortunately.

[@CafeBagheri]

@@itiswhatitis9591 There is one option available for you. Someone has created an Instagram page in her name and regularly posts the recipes from her famous black book. You can follow this page and click translate button under each post to get the English translation. As I say in the video, her recipes are not detailed with all ingredient amounts but they are still valuable because they show the ingredient list as they were captured by her some 70+ years ago. Amount of each ingredient can usually be figured out based on the application or type of dish. Here’s the Instagram profile: instagram.com/rozamontazami?igshid=YmMyMTA2M2Y=

[@itiswhatitis9591]

@@CafeBagheri that’s great, I’ll take a look. Thankyou!! Have a lovely day. 🙏

[@aragregorian6039]

One note of warning for those who are not aware: Fenugreek (shanbalileh) stays in your system for about a week. It oozes through your pores. So don't go on a date for a while. ;)

[@CafeBagheri]

😂😂😂

[@danakaiksow]

Where can I find the book

[@CafeBagheri]

If you are talking about Roza Montazemi’s black book, it is no longer in print and I have not seen it available on Amazon.

[@SiyaValens]

My favourite dish. But I eat it without any meat… if you ask me this dish doesn’t need any meat.

[@jennynadershahi8080]

that's how my vegetarian son makes it x

[@kam7056]

Hi chef Bagheri. It is great that you are promoting Persian cooking. Just a couple of points: In general we use tougher cuts like leg or shoulder meats in stews. The reason is that these cuts have a lot connective tissues and are suitable for long cooking methods like braising or stewing. Steak cuts, including skirt steak are suitable for fast and dry cooking and can not stand this type of cooking application. I am sure if you refer to your main culinary text book you will find a table ( cuts of meat and their corresponding cooking methods) you will agree with me. Also, there is a relatively comprehensive Persian Cook Book “FOOD OF LIFE” by NAJIMEH BATMANGHLICH(J) in English on Amazon.

[@CafeBagheri]

If you watch my video in full, you will see that I say the same exact thing about the choice meats for braising/slow simmering. I specifically say to leave more tender cuts for your steaks and kabobs. Skirt and flank steaks are not considered tender cuts. And the amount of fat in them are ideal for Persian stews. The most popular cuts of lamb used in Iran for khoreshes are Gholvegah (skirt and flank), neck and center of legs. I am quite familiar with Ms Batmanghlich’s books and own a couple of them. They are very fine books but the recipes in her books are largely her interpretations of authentic Iranian recipes. On that subject, it is worth mentioning there are as many versions of each dish as there are kitchens in Iran or anywhere! Each person makes a slightly different version. But for meat, stick with whatever cuts end up tender and tasty after 2+ hours of simmering; that means tougher cuts with fat and connective tissue that end up enriching the stew broth and leave you very tender chunks of meat. The long simmer is not intended just to break the meat. It’s essential to develop the stew flavor. So, generally, the focus is on technique not recipe! if you have already found and use a cut of meat that tastes good and is tender after 2+ hours of simmering…enjoy! Don’t worry about what Ms Najmeh or Ben say!

[@kam7056]

@@wineordie What are you talking about AH? I offered a more preferred cut of meat with explanation. What video are you talking about? Mind your own business kid. It was not addressed to you anyway!!

[@kam7056]

@@wineordie In fact, he got a “like”from me. Instead of watching these videos with your mouth open, be inquisitive and do some research. Learn about the ingredients and methods. There is no shame to give an opinion if you know what you are talking about.

[@kam7056]

@@wineordie Here you go again, without knowing the background. The reason I mentioned that book was that in this video, chef Bagheri had made a reference to an old Persian cook book in Farsi and stated that its’ English version could be available on Amazon. Then a viewer made a comment that he couldn’t find that book in English. I simply mentioned an alternative book in English. Mr. Bagheri understood my point and appropriately responded to me. Also Chef Bagheri, in one of his previous videos, had mentioned that he was attending a culinary school (Escoffier). Having first hand experience with the material taught in culinary schools, I knew any culinary text book has a table about types of meats and their appropriate cooking methods. I stated my opinion about the type of the meat suitable for this dish and backed it up by mentioning a valid reference. I think we should end this exchange here!

[@danakaiksow]

Hi

[@jc9195]

Did not brown the greens long enough.

[@CafeBagheri]

That is strictly a matter of preference; some people like it a darker green and more of a roasted herb flavor and some less.

[@Hullj]

I prefer it this way. I was taught by people from Tehran. Maybe that matters?

[@AdamOmidpanah]

@@Hullj my auntie is Tehrani and she says the best ghormeh sabzi is almost black the herbs are so roasted. I don't have any preference. I think as long as you taste the hint of shambolileh and dry lime, it's ghormeh sabzi.

[@TomRauhe]

Did I see that right that you put zero spices apart from salt, saffron and cayenne in there?!

[@CafeBagheri]

Recipe is placed in the first (pinned) comment. Traditional recipe.

[@newestflameneverdies]

That's right. Persian cuisine doesn't like using many spices. Saffron is already enough: Simple, mild and Persian.

[@blindfollower]

Iranian food is not heavy on spices.

[@nimaakhtarkhavari8766]

Don't add spinach, it completely changes the original taste of the ghorme sabzi. Parsley, cilantro, green onion and 2 tbs of dry fenugreek is all you need. If you make it in a slow cooker for 8 hours, it takes the dish to an entire different level. Oh.. and first you have to fry the vegetables until they get very dark.

[@CafeBagheri]

There are as many versions of this dish as there are kitchens in Iran and then there are regional differences. Spinach is common in some areas!

[@nimaakhtarkhavari8766]

@@CafeBagheri That's true, l just like better without spinach. Keep up with the great videos, and nooshejan!

[@amirjohn299]

Since you're making this with beef... Try replacing the veg oil for beef tallow. It might change your life.

[@CafeBagheri]

I bet it will be great!

[@sunshine8556]

Mr Turk here: NO we don't use dried lime.

[@PLayAshEFF72]

Habibi was the meat halal

[@CafeBagheri]

Of course! 🙏🏼

[@PLayAshEFF72]

Good haha! I had a Persian ex girlfriend for 2 years and I tried all these amazing dishes. I’m Pakistani originally and I find Persian food amazing when I want a change from the hot spice of our food. I love the tangy zesty rich flavours of Persian stews. Fesenjoon is my favourite what a dish.

[@blindfollower]

Just curious, why do you care? He’s not cooking it for you..

[@PLayAshEFF72]

@@blindfollower I don’t care, I just wondered because many persians don’t care for the religion anymore and eat any meat. It’s just interesting to me, is that okay?

[@miaash3870]

What about kosher meat?

[@armandeidi8787]

Sorry mate, your ghorme sabzi looks like it's made by one of these young brides who just started cooking by getting the recipes from their mums over the phone lol you need to fry the herbs longer..but on low heat...until they get much darker that's way too green

[@CafeBagheri]

Funny analogy and a good personal preference for preparing the herbs. I talk about that in the video. Thanks for watching. Don’t forget to subscribe; I’m going to mention you in a future video! 😁

[@dondanny5557]

I agree however he is the best!

[@blindfollower]

@@dondanny5557I love him! I feel like he’s my favorite uncle ❤

[@farzansadegi9989]

DC TV TV UGG TV

[@TWOCOWS1]

This can be done vegen way, either by adding "impossible" burger meat (fried into meatballs) to it with chunks of seitan (wheat glutan) or by using a few cans of pickled green jack fruit from Trader Joe's.(!) Just fry them like cubed meat and follow the the rest of his recipe

[@CafeBagheri]

Sounds good. Jackfruit should work well.

[@TWOCOWS1]

@@CafeBagheri thanks. yes it does, but i still throw in a pack of impossible berger for the taste. really nice

[@CafeBagheri]

@@TWOCOWS1 I need to try that! I have made koobideh kabob with Impossible meat and it worked!

[@keerthikumar2023]

doesn’t jackfruit has its own sweet taste?

[@CafeBagheri]

@@keerthikumar2023 Ripe jackfruit is sweet, but if used before it ripens too much, it can work in most Persian stews.

[@sorayaassar1602]

I never ever have seen jalapeños in qormeh sabzi

[@CafeBagheri]

I do not have jalapenos in my recipe! Where did you see jalapeno?! Well, actually, it may not be a bad idea!

[@najatali8227]

😂😂😂

[@jackpalance9938]

Too much water

[@aragregorian6039]

Many many moons ago I served this dish to a French friend. He ran into the bathroom and ejected it. As my jaw was close to the floor, I ran out & got a pizza to salvage the night.

[@CafeBagheri]

You and your friend need to stick to pizza and whatever kind of music that doesn’t sound Chinese!

[@aragregorian6039]

Hey chef, I have followed you for a long time & appreciate your recipes and knowledge. There is no need to go evil... Cooking shows do not need music. Maybe some soft Persian tune in the background. BTW, your new kitchen looks fantastic.

[@emazonreviews6269]

Pinto beans! Pinto beans! Get outta here …

[@siaseeds8950]

Lol bro looks like he is from bazaar but he pronounces it "GayMay" 😂

[@matk2283]

This is an unbelievable presentation how to make such a delicious dish. for sure I will try it. your illustration and common sense in preparation is amazing. I can sense it, you must be very nice person as well. Glad to see a fellow Iranian to entertain the world with his humility and common sense. much appreciated. I be watching the rest of your cooking clips. keep up the good work my friend.

[@CafeBagheri]

Thank you for your kind words! 🙏🏼🌹

[@fgnike22]

NO.1😀😀