Ghormeh Sabzi - Iranian Beef Pork with Beef

Ingredients for Ghormeh Sabzi - Iranian Beef Pork with Beef

Instructions for Ghormeh Sabzi - Iranian Beef Pork with Beef

To prepare the Ghormeh Sabzi - Iranian Beef Pork with Beef recipe, please follow these instructions:

Herbal pot of beef and red beans and dried limes. A very delicious and traditional Iranian pot. To be enjoyed with safranris.
Put sabzi gormeh in soft water 2 hours before. Chop the onions well and season them in the oil until golden. Bring the meat and brown it with high heat. Add the turmeric and mix it together. Turn down the heat and add the soaked sabzi gormeh with 4-5 dl of water. Take a fork and make a few small holes with the fork tip in the dried limes and put them in the pan with everything else. Allow the dish to simmer under the lid for approx. 1 1/2 "hour, add water or oil if necessary. Add kidney beans from the can (drain to the water in the can), lettuce and black pepper are added only when the meat is boiled. Will salt be added to the meat with meat before the meat Be cool. Finally, taste if the meat and herbs are cooked and ready to be enjoyed with the safran rice. Serve with Safranris and possibly Salad Shirazi.

tips:
Sabzi gormeh (Herb Herbs Mix), dried limes and other Iranian specialties can be purchased in Iranian immigration stores or possibly in other immigration stores. See our business guide to find your store. Sabzi Ghorme blend is a mixture of: finely chopped parsley (jaffari), clove of garlic "some kind of leek similar herb" (Tarreh), Fenugreek (Shanbalileh). In Iran where these herbs can be bought fresh, Sabzi Ghormeh is blended with fresh herbs, but at home if we do not have the fresh produce available, we can use the dried mixture for the dish, it tastes as good as you can. Bring a little finely chopped spinach or peel to the mixture after pouring the mixture into the pan to give the dish an extra fresh and soft taste. & Gt; & gt; Tip: The pot is usually enjoyed with Safranris. Put the pot on safranris on the grocer when it is to be enjoyed. You do not eat a casserole on safran rice just as you eat sauce for potatoes at home. You get a little stew on the rice so the rice does not swim in the stew.