The following three videos teach you how to cook Ghormeh Sabzi like a pro. Ghormeh Sabzi is one of the more traditional Persian food. It is one of the more difficult dishes to make and takes longer to cook. But these videos have full instructions and will make it easy for you. Check out the videos and try it for yourself.
Here is how to get started:
Now lets look at the presentation…
And here are some pictures of the finished product
If you like this post, please click on ‘like’ and leave me a comment. See you soon on the next video. By the way, make sure you leave your name and email address (over on the top right hand side) so that I can send you the exclusive videos that others do not see. Keep it cooking…
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{ 58 comments }
Thank you so much fot this video dear Kshar. I must admit i love this dish and have always cheated by using canned sabzi to add to my meat. This video was usefull, because it looks easy enough to make it from fresh.
Incidently had already invited my son’s friends arounf for ghormeh sabzi tomorrow nigh, so this video is well appriciated.
Kind regards
Zohreh
I am glad Zohreh jon, enjoy it and I am happy that it was on time. be intouch. keeep it cooking.
Great vedio, one of your best ones Kshar dear. You made it look so easy, and I know
it take me a long time to prepare the sabzi. I appreciate it.
Fariba
merci , fariba jon, hamishe sabz bashi. thank you and enjoy. please share my videos with your friends if you like them. sharing is caring. keep it cooking.
Thank you for the great presentation. You make it look so easy.
thank you, i enjoy doing it, love to come up with new way of presentation.
Thank you so much for this video.
My favorite dish!
enjoy, and let me know if you need any thing else for me to show you cook. let your friends know about my site and please tell them to leave their email address for me. thank you and keep it cooking.
Hello Kshar,
Thank you for this video. I have had the ghormeh-sabzi made by Roxanne and it is delicious, made with lamb instead of beef.
I have access to fresh fenugreek in my area. Would you recommend using fresh if available? If so, what would the quantity be?
Nancy
Thank you Nancy, you can use fresh fenugreek, but then you need mostly fresh sabzi, remmember too much of it makes the stew bitter. for every four bunch of other herbs, use one bunch of fenugreek. keep it cooking.
Than you for the info and tips on the fresh fenugreek. Best regards,
Nancy
Thank you nancy . keep it cooking
YUM! dinner was a success, and I told friend about your video, and your replacement for Tareh, using spring onion’s greens.
Any chance of a recipe for stuffed green pepper?, i made it yesterday for the first time and it came out well, but love to compare notes!
I did stuff bell peppers on my last live show, it was great. I am gald you are enjoying my videos, good to have you on my member list. keep it cooking.
I love Ghormeh Sabzi – Yum
me too. let me know when you want me to cook some for you. keep it cooking.
I made it the way you cooked, it was absolutely incredible! I was amazed how perfect it was despite the fact that it was my first time cooking Ghorme Sabzi … Thanx for posting, Keep it Cooking! đ
so gald to hear that, keep it cooking Masoud jon
KShar Khan ,
I want to impress my Boyfriend who is From Tehran . His family is now living in Cali, and he lives in NYC with me. He misses the home cooking from his Maamaan. He always talks about the Haveeg Polo and Khoresht-E Beh. I hope you can help. I love watching your videos they really relax me and make me want to cook. You have such a wonderful way about you. Thank you
Todd
Salam Todd jon, first of all let me congratulate you for the person that you are. You mean to please and I admire that about you, give him some Maamaan’s cooking and trying to learn farsi, beautiful. I do not have khoreshtE Beh video ready for release, and now beh is not in season yet, so what do you want me to do. You dont know how bad I want to help you, if you can find Beh, in NYC, let me know and I will email you the recipe. Lets surprise him with another favorate of his and I will be happy to help. Good to have you in my kitchen, keep in touch and keep it cooking.
Salam,
First of all thank you for all those videos. I think ur awesome :)…
I want to cook G S but for 15 person. Can you plz tell how much of ingred. I have to add? I have dried … how many cups do I need then?
Plz answer me when you read my messege. Thank you
Best Regards Sahel
I meant U r awesome *** … message*
Had some mistakes đ
Sahel khanoom, thank you for your nice words. what do you mean by G S, please let me know, if you mean Ghormeh Sabzi, you need to triple all the ingred.( i am abv. like you, hope u dont mind) for dried sabzi, use five cups of dired sabzi, soak them in water for ten min. and then squezzzzze (that mean really hard) (LOL) in your hand to get the water out and then fry the sabzi. please let me know how it turned out. keep it cooking
As usual, SO beautiful. Is there a link to making Persian rice with just a rice tahdig? The next time you make rice on the stove, can you go through the rice process more specifically? Thanks! Looking forward to your baking debut!
You got it Lauren, will do, mean while keep it cooking
This is very nice, have tried once before I saw this video and it didnt do well, will try again, for how long do you cook the stew ?
for 3 hours, beef takes a while to cook.
Wonderful. Thank you so much. Can you tell me how long you can keep it refrigerated?
for a week and also can freeze it up to a month.
Salam thank you so much for the beautiful dish I want to make it your way but could you plz tell me the sabzi mix ingredient in English I’m abit confused. Much appreciate
sorry Maryam jon, tareh, or green onion. parsly, fenugreek, and sorry for late reply , i missed your comment. will promise you better service.
I wonât be able to thank you fully for the articles on your web-site. I know youâd put a lot of time and energy into all of them and hope you know how much I appreciate it. I hope I could do the same for someone else sometime.
Recipes for diabetics
Thank you for such a beautiful comment, what I do is the least and I hope some day I will be able to do more.
Dear KShar,
I am hoping this email reaches you as I don’t subscribe to Facebook (personal choice, for various reasons).
Thank you so much for your easy-to-follow recipe for Ghormeh Sabzi. Did I miss the bit where you explained the cooking time once all the ingredients were in the pan? I am assuming it is approx 1 hour for the meat to cook. For convenience, I usually use tinned Ghormeh Sabzi and add my own ingredients to it, (for eg turmeric, onions, dried lime, lime powder). However, I have seen some versions of this dish where garlic, paprika and even cloves are used. Could I have your opinion on this variation? Thank you so much for making the effort to explain your recipe in easy stages. I am not Iranian and have been searching for this recipe for decades, but thanks to the internet this problem is now solved.
hello, and thank you, I dont recomand any other spices, ande the cooking time is about two hours, because it take longer than an hours, for meat and sabzi to belent together properly.
p.s. to my earlier email re Ghormeh Sabzi. Would it be possible to do a similar recipe for Khoresht e Badanjon? Also barberry chicken and rice is another favourite of mine. Thanks again. Maryam from the UK.
Maryam khanoom, for some one who is not Iranian know a lot about iranian food. being creative is something I recomand but little variation is ok . if you are learning dont get off the track , stick to the recipe first and as you learn more you can adjust the recipe to your taste. keep it cooking and thank you
I made this last night, and? it was delicious!. I shall definitely be making it again.
I’m looking forward to trying some of the other recipes you’ve posted, thank you KShar.
Thank you my friend. Thank you for trying and keep up the good work
Salam agha Jan, Ghormeh sabzi kheili khube. Man zendegi New Zealand, hich sabzi. Yek rouz shoma Tabrizi kofte? Bebakshid, man Persian yek kame. Sorry, I am not Iranian so do not know good Persian (I am trying). Do you think you could put up some recipes for Fesenjoon, Reza kofte one day? I am also interested to know whether you use saffron in your Fesenjoon. How do you prepare your saffron? Mash it with a sugar cube and add water for one day? I have a really good recipe (which I created) for cake yazdi, that I could send you if you like. It is delicious! Your videos are so great, and I am ready to learn how to cook more Persian foods! I am going to try kotlet tonight. Thank you for all your help. Khudahafez va be salamat
salam, I do have a recipe for fessanjon, and it is on my site and koffteh , i am putting a DVD out with koffteh and other traditional Persian food. thank you
Salam KShar jon,
Do you have a written list of the exact ingredients for your Ghorme Zabzi including how much Spinach? I’m also not happy with my rice, kheyli bad hast
you mentioned that you have shown how to cook just your plain rice with tadik, where can I find that video?
The other videos show different styles of rice for different Persian dishes, vali man faghat ino mikham, hamin sefid berenge o tadik. Dastetoon dard nakone, kheyli mamnoon, hope to hear from you soon.
Raza
Reza jon, go and click on zereshk polo, there i show how to cook plain rice. now ghorme zabsi. this is for 3 to 4 people depending on how much they eat. LOL…..ok…herbs, use dry herb, easier for you..esfenag, one bunch, green onion 2 bunch, parsly one bunch , shanbelila dried 1/4 cup. meat stew one pound. onion one med. go for it and let me know how it turned out. Keep it cooking .
In my younger days, I used to prepare quite few decent Persian dishes, whatever I could remember from momâs cooking. In my college days friends gather at my apartment on weekends and enjoy my cooking. Few years later, I got introduced to Thai food and ended up marrying a Thai! You have to admit that authentic Thai food (not the watered down ones served in the restaurants to the taste of non-Thai customers) is as good as Persian food. Unlike Persian food, the main ingredients for taste in a Thai food can be purchased in the form of a paste in a jar. Just chop up your veggies, cook your meat, add the paste and simmer a bit; dinner is ready. Busy life and this easy process made me cook more Thai food. Long story short, I have slowly lost my touch on Persian cooking and even my kids donât care for it anymore! As a result, for a while I have been experiencing the âWhat the heck am I gona prepare for dinner tonightâ syndrome. I found a beautifully written book on Persian cooking called New Food of Life by Najmieh Khalili Bathmanglij. Following these written recipes has surely helped but in order to learn, there is nothing like actually watching someone do the preparation and cooking. So, I took my desperate plea to YouTube, and there I found KShar. I have been viewing many of your wonderful recipes and soon will begin to explore them all one by one and let the kids be the judge. Thank you KShar.
Thank you Hadi jon, thank you for sharing and i appreciate your honesty..I agree my mission is to make Persian food mainstream, and fast is the way to go. Go and watch my videos, go to my site kshar.net learn how fast you can make Persian food. good to have you on board my friend. keep it cooking.
Thank you so much for this KShar! I can’t wait to try it out! Quick question, some other recipes call for cilantro as well as parsley. Do you leave it out because it’s unnecessary or just personal preference? Thank you!!
I personally don’t like too much if any cilantro in Ghormeh zabzi
I was very pleased when I did ur version of ghorme sabzi and every body loved it and I want to thank u for putting these reciepies on ur side for people who r from the new generation to pass it on thank u dear Kshar ….xox
I am happy to hear that and I thank you for your support. Keep it cooking.
My dear Mr. KShar jan with all respect yr receipe is v good but may I give some alterations if y don’t mind.
First of all y should always use lamb rump steak with some lamb shoulder or leg of lamb which it will taste very very delicious which my late mother and her mother and her great grandmother used to use for centuries. Secondly if y use instead of red kidney beans replace it to black eyed beans the rest which y have used are fine. As y said it is matter of choice and I remember it very well the exact receipe, over the years of course people hve initiated and changed the receipe. tks for yr hard work I enjoy all yr cooking instruction.
As you also pointed out , It is all a matter of taste and choice, that is why i always invite every one to create their choice. I have seen some use black eye peas, I personally like the color of red and green together. Love lamb but that is also a choice . I appreciate your comment and would love to have every one to talk about their choice. Please keep in touch and keep it cooking.
We have been watching your videos and my wife will be trying some of your recipes very soon. I am very impressed by the quality of your videos and thank you for sharing!
Thank you and you are most welcome.
I have been Married to a Persian man for 16 years, and although I have been cooking Persian food for a while now and my mother in law says I cook like a Persian. I have certainly learned a lot from watching your videos. I think I have cooked every kind of Persian food there is and all of my husbands family love it. So thank you so much. You are my Hero.
Thank you so much, this is one of the reason i open my kichen, for people like you. keep it cooking
Wow you are great, after 27 years of being married with a persian man, I finally learned how to make Ghormeh Sabzi, I do cook other dishes but Colombian style, but since I found you, I love the way you cook, be blessed Kshar Dooset-daram hamishe… Big hug!
Thank you so much Nelly jon. keep trying persian style and i am sure you and your husband both would love it. Keep it cooking and stay in my kitchen it is full of love and good taste.
Hi Kshar!
First I would like to say that your videos have inspired me to learn and master many of my persian family dishes. Thank you so much
I’ve been wondering as far as preparing the herbs. I know you cut off the majority of the stems in the beginning but what role, if any, do the smaller stems play in the stew? Would it be better to take some extra time to remove as many stems as you can after the first big cut?
Also I was wondering what your thoughts are on adding cilantro in the mix as well? Have you tried it before? How does the taste change? I haven’t tried it yet but will experiment next time
Thanks again!
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