Hello everybody, it is me again, Dan, welcome to my recipe site. Today, we’re going to make a distinctive dish, ghormeh sabzi beg wot. One of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.

Ghormeh Sabzi Beg Wot is one of the most popular of recent trending meals in the world. It’s simple, it’s quick, it tastes delicious. It is enjoyed by millions every day. Ghormeh Sabzi Beg Wot is something which I have loved my whole life. They are nice and they look fantastic.

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To get started with this particular recipe, we have to first prepare a few ingredients. You can have ghormeh sabzi beg wot using 17 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Ghormeh Sabzi Beg Wot:

1. Take olive oil
2. Get 1 large red onion, chopped
3. Get 250 g (1/2 lb) lamb shoulder fillet, cut into chunks
4. Make ready lamb bones
5. Prepare 1/2 tsp black pepper ground
6. Make ready 1 tbsp berbere spice
7. Get 1/2 tsp salt
8. Get 50 g (2 oz) fresh parsley, chopped
9. Make ready 50 g (2 oz) fresh coriander, chopped
10. Take 3 tbsps dried fenugreek leaves
11. Take 1 tsp saffron soaked in 3 tbsps hot water
12. Take 3 dried limes, whole, pierced several times
13. Take 400 g (15 oz) cooked kidney beans
14. Make ready 1 tbsp barberries
15. Take 1 tsp rose petals
16. Make ready 1 tsp pine nuts
17. Take 1/2 tsp dried lime powder or dried lemon zest

The most famous Persian stews are very important for nutrition because of the variety of herbs such as parsley, leek, coriander, and spinach, along with beans and red meat. However, we should say that to examine the nutritional value and nutritional recommendations of these foods, eating this food is also possible with some simple changes in the style. For Ghormeh Sabzi to be well-prepared, you need to chop the vegetables into really small pieces, or it won't be well-prepared and it won't taste as heavenly as it should! It's better to use raw vegetables, but if necessary, you can keep raw vegetables in a freezer.

Instructions to make Ghormeh Sabzi Beg Wot:

1. In a large pot add the chopped onions and cook until most of the moisture has gone. Add 1 tbsp of oil and sauté until golden brown.
2. Season the lamb and bones with black pepper and the berbere seasoning, add to the pot and cook until the meat has taken on some colour. Add the salt and 300 mls (3 cups) of water, bring to the boil and cook for 30 minutes.
3. Meanwhile, heat 2 tbsp of oil in a nonstick skillet. Add the parsley and coriander and sauté gently for 10 - 15 minutes, stirring often then add the sautéed herbs and the dried fenugreek to the meat.
4. Pierce the dried limes and add to the stew along with the kidney beans, barberries, rose petals and pine nuts and simmer until the meat is tender, around 30 – 45 minutes. Add more water if required but sauce should be thick.
5. Adjust the seasoning and add a little grated dried lime. Serve with rice or flatbreads.

For Ghormeh Sabzi to be well-prepared, you need to chop the vegetables into really small pieces, or it won't be well-prepared and it won't taste as heavenly as it should! It's better to use raw vegetables, but if necessary, you can keep raw vegetables in a freezer. Ghormeh sabzi's flavourful and aromatic herbs consist mostly of parsley, coriander, chives and it's key herb fenugreek. This stew is cooked with some slight variations in different parts of Iran. Some families cook it by adding a little tomato paste or chopped tomatoes.

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