Ghorme Sabzi
The dark green stew of herbs, kidney beans and lamb meat meets two taste passions: "a touch of sour and full of herbs"
The secret lies in dried limes (Limoo Amani). These limes are particularly intense and sour, with a bitter-acid aftertaste that gives the stew a unique taste and the deep green color has the origin of a special herbal fenugreek leaves that most Westerners do not know. Other herbs include parsley, coriander and shallots.
Khoresh or Khoresht, a collective term for stews This includes the Basmati rice, after traditional cooking method. (Steaming instead of cooking)
Ghorme Sabzi
The dark green stew of herbs, kidney beans and lamb meat meets two taste passions: "a touch of sour and full of herbs"
The secret lies in dried limes (Limoo Amani). These limes are particularly intense and sour, with a bitter-acid aftertaste that gives the stew a unique taste and the deep green color has the origin of a special herbal fenugreek leaves that most Westerners do not know. Other herbs include parsley, coriander and shallots.
Khoresh or Khoresht, a collective term for stews This includes the Basmati rice, after traditional cooking method. (Steaming instead of cooking)
Mahyar
1&1
Hani
Diba
