Fresh herb stew (Khoresh ghormeh sabzi) from Bottom of the Pot: Persian Recipes and Stories (page 155) by Naz Deravian

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • PinchOfSalt on May 19, 2022

    It was quite tasty, but a real chore to make. Cleaning and especially drying all of the bunches and bunches of herbs took a lot of elapsed time. Finally chopping them in my food processor was the quick and easy part. This was my first encounter with dried fenugreek. The package that I purchased seemed quite fresh. The dried fenugreek itself was very aromatic in a mouth-watering way. It now has inspired me to find more recipes that use it.

  • jbny on May 11, 2022

    Delicious! Made with beef stew meat. our local Persian market had a frozen package of the chopped vegetable/herb combo. Saved a lot of work.

  • allisonsemele on March 01, 2021

    Made a half recipe--very good, reminded me a little bit of palak paneer with the greens and dried fenugreek. Liked the celery stew from this book slightly better, and it came together quicker.

  • ShirleyHarring on April 22, 2020

    Also works well with lamb or hogget chops left on the bone.

  • JulieCruz on September 07, 2019

    Wonderful stew! Do not skimp on the fresh herbs, he just used the term "bunches" and don't go by the supermarket bunches. I went to my International fresh market and the bunches there were about 3 times as large, that's what I used. Don't do it without the dried limes, I think it is a big part of the taste that you can't get from adding lime juice.

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