Simple Way to Prepare Favorite Ghormeh Sabzi Beg Wot

Hello everybody, it’s me, Dave, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, ghormeh sabzi beg wot. It is one of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

Ghormeh Sabzi Beg Wot is one of the most popular of recent trending foods on earth. It’s simple, it is quick, it tastes delicious. It’s enjoyed by millions daily. Ghormeh Sabzi Beg Wot is something that I’ve loved my whole life. They are fine and they look fantastic.

To begin with this recipe, we must prepare a few ingredients. You can cook ghormeh sabzi beg wot using 17 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Ghormeh Sabzi Beg Wot:

1. Take olive oil
2. Get 1 large red onion, chopped
3. Prepare 250 g (1/2 lb) lamb shoulder fillet, cut into chunks
4. Get lamb bones
5. Make ready 1/2 tsp black pepper ground
6. Prepare 1 tbsp berbere spice
7. Get 1/2 tsp salt
8. Take 50 g (2 oz) fresh parsley, chopped
9. Make ready 50 g (2 oz) fresh coriander, chopped
10. Make ready 3 tbsps dried fenugreek leaves
11. Get 1 tsp saffron soaked in 3 tbsps hot water
12. Make ready 3 dried limes, whole, pierced several times
13. Prepare 400 g (15 oz) cooked kidney beans
14. Take 1 tbsp barberries
15. Get 1 tsp rose petals
16. Make ready 1 tsp pine nuts
17. Get 1/2 tsp dried lime powder or dried lemon zest

Instructions to make Ghormeh Sabzi Beg Wot:

1. In a large pot add the chopped onions and cook until most of the moisture has gone. Add 1 tbsp of oil and sauté until golden brown.
2. Season the lamb and bones with black pepper and the berbere seasoning, add to the pot and cook until the meat has taken on some colour. Add the salt and 300 mls (3 cups) of water, bring to the boil and cook for 30 minutes.
3. Meanwhile, heat 2 tbsp of oil in a nonstick skillet. Add the parsley and coriander and sauté gently for 10 - 15 minutes, stirring often then add the sautéed herbs and the dried fenugreek to the meat.
4. Pierce the dried limes and add to the stew along with the kidney beans, barberries, rose petals and pine nuts and simmer until the meat is tender, around 30 – 45 minutes. Add more water if required but sauce should be thick.
5. Adjust the seasoning and add a little grated dried lime. Serve with rice or flatbreads.

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