This is special entry inspired by my favourite Persian friend Bahareh is called Ghormeh Sabzi. She was telling me one day about some dish I had no idea how to pronounce (What can I say I’m white! ) and how amazing it is. I’m like okay how do you make it? There was this verrrry long uncomfortable pause when she finally mumbled something along the lines that she didn’t know how and would have to ask her mom. WAIT!? A Persian women that doesn’t cook? This is an atrocity!
Ghormeh Sabzi (Persian: قورمهسبزی)
Ghormeh means “stewed” pronounced Qor – meh
Sabzi means “herbs” pronounced Sab – zee
Now it’s left up to the guy who’s whiter than sour cream to not only figure out how to pronounce it, but to figure out how to make this century old dish that has stood the test of time. The self-challenge is on!
I made this once with Ox tail instead of Lamb….WoW!
Note: If you think you can handle it….try cooking this and let it sit in the fridge overnight. Reheat next day. Flavours meld even further. It’s worth the wait!
MUSIC & WINE PAIRING
This is going to take some time. So for those who know me there really is only two ingredients you need to make any dish work…music and wine. So here is what I’m up to.
- Wine – Gallons of cold Pinot Grigio!
- Music List– (Simon and Garfunkel) Hey, it’s my blog I can play what I want! 😀
- Sounds of Silence
- Mrs. Robinson
- The Boxer
- Sentimental Lady (Bob Welch)
- (After that you’re on your own!)
THE FINAL DISH SHOULD BE TANGY, CITRUSY AND SAVORY.
Serve with Tahdig (bottom-of-the-pot, the crisp, caramelized layer of the twice-cooked rice). You got to start this process the day before. You MUST have rice with Ghormeh Sabzi it’s quite strong without it. You’ll be sorry if you eat this by itself. lol