Experience the Flavor of Iran with its stunning landscapes and mouth-watering street foods Delicate flavors and rich culinary history with its breathtaking views Delicious culinary traditions and aromatic spices with a hint of ancient mystic

Is known for its incredibly diverse street foods

stew that has won the stomachs of foodies worldwide

uncover the secrets behind this ancient Iranian dish

Qormeh Sabzi, a popular Iranian stew known for its unique blend of herbs and spices.

To answer this, let’s start with what makes Qormeh Sabzi special.

{Qormeh Sabzi originates from the {northeast region of Iran | city of Tehran | ancient city of {Susa}}{ northeast region of Iran,{ where it is still a popular dish | city of Mashhad, where it is a favorite among locals}}

{has a rich flavor that warms you up on a chilly evening | perfect for a date night | gives you a taste of home}

{quality spices like cumin and coriander give it a unique flavor profile | authentic and traditional ingredients | authentic spices like turmeric and pepper}

Our {distinct set of ingredients, gives Qormeh Sabzi its unique | secret spices that make it irresistible | traditional ingredients, with a modern twist}

{will focus on using only the finest spices and herbs | will explore the use of vegetable shortening for added richness | will learn about the benefits of dried herbs and spices}

Qormeh Sabzi, a popular Persian dish.

To make Qormeh Sabzi, we will need the following ingredients:

1. 2 pounds of { lamb or beef or mutton | boneless beef or lamb | lean beef or lamb, diced into 1-inch cubes}

2. 2 medium onions, chopped into small {pieces | bites | pieces and sautéed in vegetable oil}

3. 2 tablespoons vegetable {shortening | oil | oil and a sprinkle of salt}

4. 3 cloves of garlic, minced {and طرز تهیه قورمه سبزی sautéed in oil | and added to the stew | to give Qormeh Sabzi its flavor}

5. 2 medium spring onions, finely chopped {and used as a garnish | and added to the stew | and sautéed in oil}

6. 1 cup of dried herbs, {such as parsley, kashkbademshok, or regular parsley | including kashkbademshok or regular parsley | and a sprinkle of salt}

7. 1-cup of vegetable {oil | sauce | soup}

8. 1 teaspoon ground {turmeric powder | pepper | spices}

9. 2 teaspoons coriander powder {and a sprinkle of salt | and mixed with garlic | and added to the stew}

10. 1 teaspoon cumin powder {and a sprinkle of salt | and mixed with coriander | and added to the stew}

11. A sprinkle of dried {barberries, to taste | salt, to taste | herbs, and spices, as desired}

12. 1 large carrot, {chopped, washed, and added to the stew | boiled and mashed | sliced}

13. 1 red potato, {chopped, cored, and sliced | boiled and mashed | diced}

14. Cook the Qormeh Sabzi {over low heat, stirring occasionally | with a sprinkle of salt | in a traditional Persian clay pot}

Now that we have the ingredients, let’s cook Qormeh Sabzi.

Preheat a large {cast-iron pan | ceramic bowl | wok} over {medium-high heat | medium heat | low heat}.

Add the diced {lamb or beef or mutton | beef or lamb | beef or lamb, and sauté until browning, while evenly}

Sauté the chopped onions, minced garlic, and {garlic, and a sprinkle of salt | a sprinkle of salt, and garlic and a squeeze of lemon | a sprinkle of salt and the mixture of spices and herbs, stirring each time}

{spices, cook for 5 minutes, and break into small pieces | spices, and cook for 5 minutes, or until fragrant | herbs, cook for 5 minutes, or until softened}

Add the diced potatoes and carrots to the {pot | clay pot | stew}.

Cover the pot with a {lid | lid and cook gently | lid and a sprinkle of salt}.

{Serve the Qormeh Sabzi warm over cooked Iranian rice, flavored with spices and herbs. | Enjoy a meal with a glass of a cup of tea. | Cook Qormeh Sabzi for long hours and until the meat and ingredients are tender}

Qormeh Sabzi {is a popular dish in Iran | is a flavorful stew, with a unique blend of herbs and spices |

Preparation is the key to making Qormeh Sabzi.