Ghormeh Sabzi is a traditional Persian Herb Stew consisting of lamb (or beef), kidney beans, a mixture of sautéed herbs, and ...

The seeds can be ground and used as a spice or as a part of a spice blend, like our Tandoori Masala Spice Mix, Berbere, and Lebanese 7 Spices. Get the recipe: Ghormeh Sabzi (Persian Herb Stew) ...

Often eaten with sabzi polo (herby rice) and fish on Nowruz – Persian New Year – kookoo sabzi is traditionally made with eggs and stuffed with herbs like ... of fesenjoon stew uses oyster ...

The saffron and cinnamon mingle with fresh herbs ... ghormeh sabzi (a zesty, lemony stew of kidney beans and tender beef), kalam polo (rice and cabbage fried to a golden, auburn hue), tabouli salad, ...

crispy bottom (tahdig), accompanied by a rich Persian stew (khoresh) and sometimes a hearty soup (aash) to begin. Fresh herbs, homemade strained yogurt and pickled vegetables (torshi) are ...

Ghormeh sabzi ... herbs, dried limes, and dried fenugreek leaves. You don’t need a tagine, a conical earthenware pot typically from Morocco, to make this warming, fragrant, tender lamb stew.

Stews are great for freezing, so it always pays to make double the quantity you need and keep another portion for later. Store in the freezer in an airtight container for up to a month. Stews were ...

Titled "Persian Feasts" — and rest assured that the jubilant, convivial recipes inside do indeed live up to that name — the cookbook embraces Persian food and culture in an unabashed manner ...

Serve with crusty bread on the side. Recipe: Lamb & Rosemary Stew We've used the more affordable lamb neck cut to save on costs and paired it with ras el hanout for a Persian-inspired taste. Pearl ...