Ajika Sabzi Ghormeh - Herbs for Persian Stew (Ajika)

Ajika Sabzi Ghormeh - Herbs for Persian Stew

Ghormeh sabzi are herbs to make Iranian stews (Khoresh).The main ingredients are a mixture of sauteed herbs, consisting mainly of fenugreek, parsley, leek, coriander. The herb mixture may be added to fresh spinach, kidney beans, green onions, chives, dried limes, and lamb or meat. Traditional Qormeh sabzi is almost always cooked with lamb and kidney beans, while in some northwestern regions of Iran, variations with black-eye beans exist. In recent times, some people replace beans with potatoes, which is also not part of the original recipe but potato just lends itself to this arrangement of tastes. The dish is then served with polo (Persian rice).Apart from its use in stews it is also an excellent flavoring for rice dishes and rubs for grilled meat and fish, especially good with lamb steaks prior to char grilling. Try it as a pizza seasoning.