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I can’t imagine cooking without herbs, as their essential oils add flavor, freshness, and taste to our dishes and make them tasty and nutritious. They are also rich in vitamins, minerals, and micro-elements. I prefer to use fresh herbs from my garden. A few years back I planted a herbal spiral in my garden and I cherish it. My grandma had the herbs for Gormeh Sabzi at home in her garden too , and she dried them for the long autumn and winter season.<\/p>\n I also like to dry and freeze the herbs, so I have herbs ready for Ghorme Sabzi all year round. Meanwhile, you can also buy ready-made herbs for Ghorme Sabzi, either frozen, canned, or even dried. If I run out of herbs, I prefer to buy fresh herbs at the Turkish grocery store. The only herbs I don’t get fresh here are fenugreek leaves, so I use them in dried form.<\/p>\n Ghorme comes from the Azari Dialect and means fried and Sabzi means herbs. Freely translated, Ghorme Sabzi means fried herbs. Azari is spoken in northern Persia by the Caspian Sea on the border with Azerbaijan. The preparation of Ghorme Sabzi up north is a little different from my recipe, as they use the more sweet black-eyed peas instead of red beans, and they add tomato paste and garlic to the Ghorme Sabzi.<\/p>\n I have never been able to get fenugreek leaves fresh here in Germany, so I use the dried leaves. Fenugreek leaves are the flavoring ingredient for Ghorme Sabzi and you should definitely not quit them. The flavor is just essential. Please don’t use too much fenugreek leaves, they can make your Ghorme Sabzi taste bitter, so be sure to follow the quantity instructions exactly. The dried limes are also an essential ingredient and should not be missing, as they provide a sour touch to the dish.<\/p>\n Ghorme Sabzi is also delicious without meat. For the vegetarian version, I only use 400 g of red kidney beans and sometimes red kidney beans and black-eyed peas in equal parts. The black-eyed peas have a slightly sweet taste and go well with the sour note in Ghorme Sabzi.<\/p>\n Usually, lamb is used for Ghorme Sabzi, but you can also use beef, veal, or chicken. Ghorme Sabzi is quick to prepare, but it is a stew and takes time. Due to the long cooking, the flavors develop slowly, but you will be awarded tender meat and an incomparable taste experience.<\/p>\n I love the time just before the beginning of spring in Persia, when nature slowly awakens. The air smells springy , and the gentle sun rays tickle the nose. The first buds appear here and there in the enchanting Persian gardens. Excitement is everywhere for Nowrooz – the Persian New Year. Today is Chaharshanbeh Suri<\/a>,<\/strong> the last Tuesday before the New Year, if you want to know how we celebrate Chaharshanbeh Suri, check out my post here.<\/p>\n Norooz<\/a><\/strong> begins with the beginning of the spring equinox, so this year Nowrooz falls on March 20. Many dishes are prepared with herbs on Nowrooz, for example, Kuku Sabzi – Persian Herb Frittata<\/a><\/strong>, Dolmeh Barg-e Mo – Persian stuffed vine leaves<\/a><\/strong>, Ashe Reshteh – noodle soup with herbs<\/a><\/strong>, and Sabzi Polo ba Mahi – Persian herb rice with orange stuffed trout.<\/a><\/strong><\/p>\n 80 g red kidney beans<\/p>\n 1 large onion<\/p>\n 500 g beef stew<\/p>\n 1 tsp turmeric*<\/a><\/strong><\/p>\n pepper<\/p>\n 50 g chives<\/p>\n 150 g flat leaf parsley<\/p>\n 150 g coriander<\/p>\n 150 g dill<\/p>\n 3 spring onions<\/p>\n 2 tablespoons dried fenugreek leaves*<\/a><\/strong><\/p>\n 150 g spinach<\/p>\n 4 dried limes (Limo Amani)*<\/a><\/strong><\/p>\n 1 tsp salt<\/p>\n Soak red kidney beans overnight or if you want to cook fast use canned red kidney beans. Dice onion and fry in a bit of oil, sprinkle with turmeric. Wash all herbs, dry well, chop finely and fry in a pan with a little oil. Prick dried limes with a fork several times or crack them lightly with a hammer. Add saut\u00e9ed herbs, red beans, dried limes to meat, Salt and simmer for 60 minutes.<\/p>\n![\"\"](\"https:\/\/labsalliebe.com\/en\/wp-content\/uploads\/sites\/2\/2023\/02\/Ghorme-Sabzi-Persisches-Rinderragout-in-Krauter-3-683x1024.jpeg\")
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![\"Ghorme](\"https:\/\/labsalliebe.com\/en\/wp-content\/uploads\/sites\/2\/2023\/01\/Ghorme-Sabzi-Persisches-Rinderragout-in-Krauter-4-682x1024.jpg\")
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<\/a><\/p>\nFRESH HERBS FOR GHORME SABZI<\/h2>\n
![\"\"](\"https:\/\/labsalliebe.com\/en\/wp-content\/uploads\/sites\/2\/2023\/02\/Ghorme-Sabzi-Persisches-Rinderragout-in-Krauter-1-683x1024.jpeg\")
<\/a><\/p>\nWHAT DOES GHORME SABZI MEAN?<\/h2>\n
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<\/a><\/p>\nSHANBALILEH – FENUGREEK LEAVES<\/h2>\n
VEGETARIAN VERSION OF GHORME SABZI<\/h2>\n
<\/a><\/p>\nWHICH MEAT FOR GHORME SABZI?<\/h2>\n
FAVORITE RECIPES FOR NOWROOZ<\/h2>\n
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<\/a><\/p>\nINGREDIENTS FOR GHORME SABZI<\/h2>\n
PREPARATION GHORME SABZI<\/h2>\n
\nAdd meat and fry well, season well with pepper. Add 500 ml water and simmer at medium heat for 30 minutes.<\/p>\n
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