Slow Cooker Ghormeh Sabzi قورمه سبزی در ارام پز

[@MiladShaddelan]

خیلی ممنون

[@katiethenaturelover]

My most favorite Iranian food. love it.

[@mandonnainthekitchen9266]

Thank you

[@jelenasrdic2415]

I’ve made this multiple times and it comes out absolutely delicious! Thank you

[@mandonnainthekitchen9266]

Thank you for your feedback. ❤️

[@smileheee1587]

I just put it all in the slow cooker and am hoping for the best. It's hard being a university student

[@mandonnainthekitchen9266]

I understand. I didn’t make ghormeh sabzi for a long time just because it was too time consuming.

[@Imaho]

Dear Mandana, if I wanna use dried herbs instead of fresh ones how much should I add?

[@mandonnainthekitchen9266]

I don’t use dry herbs but most recipes ask for about 3 cups of dry herbs soaked in warm water for 30- 60 minutes. Then drain and sauté the herbs. Only be very careful of adding too much fenugreek as it turns your stew very bitter . I would only add 1 tablespoon or so. Also, If you’re using commercial canned ghormeh zabzi herbs you won’t need to add fenugreek.

[@jelenasrdic2415]

Is it necessary to leave it in the fridge overnight? What does that do

[@mandonnainthekitchen9266]

I prepare everything in the evening to avoid having to rush in the morning. The prep time takes 1 hour to 1 1/2 hours. You can prep early in the morning as long as you start the slow cooker at least 8 hours before meal time.