Persian Herb Stew - BeeaaB - MyBeeaaB
BeeaaB
Qorme Sabzi: one of the most authentic and unique Iranian flavors. One of the good sources of animal and vegetable protein, an excellent source of vitamin B6 and B12. Excellent source of iron and very good source of zinc, selenium and copper.
In this section, the nutritional values after cooking are provided. To view the nutritional values in their raw state, refer to the cooking method.
The weights of food ingredients change during preparation.
ingredients
Food item | Value |
---|---|
Lamb, domestic, cubed for stew or kabob (leg and shoulder), separable lean only, trimmed to 1 4" fat, cooked, braised | 270 gr |
Ghormeh sabzi, | 400 gr |
Beans, kidney, red, mature seeds, cooked, boiled, without salt | 155 gr |
Oil, olive, salad or cooking | 10 Tbsp (60 gr) |
Limes, dried | 3 Medium size (12 gr) |
Salt, table | 1 tsp (4 gr) |
Spices, turmeric, ground | 1 tsp (2 gr) |
Spices, pepper, black | 1 tsp (2 gr) |
Lime juice | 10 gr |
Onions, yellow, stir-fried | 64 gr |
recipe
First, we fry 450 grams of raw fat-free stewed lamb with 100 grams of Nagini onions, 1 teaspoon (2 grams) of turmeric, half a teaspoon (2 grams) of salt, and 5 tablespoons (30 grams) of olive oil. until the meat is raw. Then we add 70 grams of beans that we soaked the day before and the right amount of water to the meat. When the water boils, we reduce the flame so that the meat and beans cook slowly. Then we fry 400 grams of vegetables with 5 tablespoons (30 grams) of olive oil on a low flame, the half-cooked meat, vegetables, half a teaspoon (2 grams) of salt, and 1 teaspoon (2 grams) of black pepper. We add The food should be cooked on low flame until it is completely cooked. In the last half hour, we pierce the skin of 3 medium (12 grams) Omani lemons and add them to the stew with 10 grams of lemon juice. When the stew is cooked, oil will be placed on its surface.