How To Make Persian Ghorme Sabzi With Lamb
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- Опубліковано 6 жов 2024
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I am a full time, self trained executive chef dedicating my time in my 2 family restaurants in Sydney, Australia. I also carry a lot of experience and
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How To Make Persian Ghorme Sabzi With Lamb
4 bunches fresh parsley
3 bunches fresh coriander
1 bunch fenugreek or 1 tbsp dry fenugreek
1 bunch spring onions/shallots
3 tbsp olive oil
1 brown onion, finely diced
1.5kg diced lamb shoulder
5 dried persian limes, pierced
4-5 tbsp olive oil
2 cans red kidney beans
2 tsp salt
1/2 tsp black pepper
1 tsp ground turmeric
1/2 tsp mild curry powder
4 cups water
1 tbsp saffron water
1 tbsp lemon juice
one of the best Persian dishes ever!!! 😋😋😋
Never eaten Persian food before made this and was a success tasted amazing thanks for your recipe mate brilliant video 👍🏻
with all due respect to our brilliant chef
you should try the real ghorme sabzi to understand how amazing this thing is
this recipe wasn't really spot on
@@kingali5972 in ایران every city make different gormeh sabzy, I don't add curry powder or coriander... May be few stems.. And after meat is cooked add fried herbs, and take out the stones from cooked lemons as well.,, but the way he cooked still look amazing but tastes different...
So I am sitting here eating Ghormeh Sabzi I made last night wondering why it doesn't taste right, then I see this! Now I know, thanks Big H.
When this COVID-19 thing is over I’m off to Sydney for lunch at Henry’s. 🇦🇺 It should only take about 16 hours to fly there from the U.K. 🇬🇧 😀
Me too from Birmingham
Nearly everything you cook is chocked full of fresh healthy ingredients & incorporates many different food groups into one recipe. Amazingly nutritious!! Thank you 🙏🏻!!
I love his recipes.
Happy to hear that!!
When you said, “[…] all I wanna do is chop this onion”, I was so impressed. So modest, so focused. All I wanna do is so many things at the same time that I end up doing none of them. 🤣😂🤣😂 That dish looks amazing. Persian cuisine is so delicious and flavorful. I enjoy your videos immensely. Thank you for another culinary gem.
Excellent Henry.... Thank you and cheers from Canada....!
Bravo Yeghpire jan. Can’t wait to make this. I miss all the women in my family. My Dadeek. My Mor-koors and most important my Mama jan. 🇦🇲🤟 Andrè from New York
I don't think there is anything better than Persian food. Very good people to.
Hey man. Your cooking looks amazing. Thankyou very much for sharing with us all. I look forward to visiting your restaurant one day soon.
My wife told me "That is like Restaurant Quality what you just made there". Thanks Henry for another amazing lesson.
I’m so glad it worked out mate!
This is better than restaurant - homemade food is the best in my opinion
I don’t care how good this is but my grandma made this rthe best
Grandma's food ... there is never any food as good!
Thank you so much for ur recipe.... But if u add dill leaves it will give special aroma to this dish..
We lived in Iran for 9yrs...we love most of the Iranian dishes...
Yummy - It's been way too long since I've made that. It was the first persian dish I tasted almost 35 years ago.
Ty Henry - this is next on my to do list to try with Iranian food. You made it look so easy! Ty again for your top videos xxx
Looks divine I can't wait to make Thank you, for sharing Henry, :-)
Fabulous job! Love your accent!!
thanks for the delicious recipe
Thanks Henry. I usually make it with those same ingredients plus fresh spinach, dill and chives. But it's all good 🤤
yes I was wondering about that and also leeks? Also, I thought you need to dehydrate the herbs first and than fry it in oil to ensure all of the water is out so that at the end it is not watery? I'm not iranian so don't really know the do's and dont's of this type of dish.
@@LK-pb4no I guess in general, every country makes it in a certain way. I've eaten it the Persian way and the Iraqi way, and they're both amazing 🤤👍
Wow so good
Just in time for the ton of Parsley on my deck I've got getting ready to die in the cold.
Coriander is better
Thank you ..it's looks delicious
Thanks Henry, been waiting for this
its sooo addictive
Saving this!!! 🔪 🌱
Bah bah very good yummy
Fantastic! A question my friend: my wife does not like coriander. What can I use instead of that?
She won’t taste the coriander, the fenugreek overpowers it
DELISH as always Henry 🎖🏅🥇
Yummy!! TY Henry. If I use chicken next time is the cooking time reduces??
Amazing
No washing the greens?
❤❤❤❤ so yummy
If you grind the limes even one lime will be more than enough no need to waste. Also add hot boiled water instead of tap water
I’m a full time gobshite who trolls the interweb, I have no diy skills, I am a nuclear rocket scientist, self taught of course, my clients are Kim little dong and Ronald Pump. 😂
Love your vids by the way.
به به جان ای ول🙋♀️👍👏👏👏🍇
You will never guess I wanted to cook this for days now but I couldn't remember the herbs that go in it. Just a question Henry would you cook this in a pressure cooker? Thank you Henry hope you're well 🙏
You can, but I don’t like using pressure cookers. Slow cooking is always better
@@HenrysHowTos cool thanks Henry, have a lovely day 😀 🙏👌
The meat is suppose to cook darker. I never seen it light colored like that. First time
It depends on the quality and cut of the meat. I serve it in the restaurant with premium lamb shoulder. It won't get as dark as other cuts
Served it like how Indian restaurants serve butter chicken 😂😂😂. Nah but I certify your recipe 🇮🇷
Looks good 👍 but where is the Spinach? 😥😥😥🙈
Persian Food definately the most delicious food in the universe 🤤🤤🤤🇮🇷🇮🇷🇮🇷🇮🇷❤❤❤
Can you do Afghan food
i'm a little bit confused that there is no spinach in this ghorme sabzi
Noice
Is there a vegetable substation for the lamb?
You can make it without lamb! I personally always make it for myself without the lamb
If u dont take the seeds out of the dried Persian lime and you smash it there is gonna be a bitter taste,,,Need to take the seeds out first before adding it to Ghormeh Sabzi!
Noooooo! No CHICKEN!!!!!!
Is Henry Iranian Armenian Austrailain ??
I am Armenian, born/live in Australia
@@HenrysHowTos bro you make sabzi exactly how my tadig from iran does
is nat goed wat you make
لذاذةةةةة
Semira rico
😭😭 The spoon your were using was burnt, and you didn't wash the lemon 😭😭
That’s what happens to regularly used wood, it absorbs colours from spices etc. Absolutely nothing wrong with it.
Really..... Really 🙄
Always remember to wash your dried lemons in lye and rinse with brake cleaner to make sure there is nothing dangerous on them.
Making this today, now I'm up to the fun part (chopping)