I have never made this "Not-Quite-Persian Ghormeh Sabzi (Green Stew) for the Slow Cooker" recipe, although I have had "Ghormeh Sabzi" many times. I just wanted to comment that this stew is immensely popular among Iranians who eat herbs ("sabzi") in large quantities the way Westerners eat vegetables. When I lived in Iran, I saw street vendors commonly selling bunches of fresh herbs out of wheel barrels. I also saw my Iranian neighbor wash and prepare two eighty-kilogram burlap sacks filled with herbs to put in the freezer for making this recipe over the winter (she would be making it many times over, obviously). I never actually liked "Ghormeh Sabzi" myself because I always found it bitter. I made some for my Iranian-born husband for his new year (Norooz) a month ago and it was the first "Ghormeh Sabzi" I ever liked. I had left out the cilantro because I didn't have any, and learned from my husband that it is the cilantro that gives it the bitter taste. My husband complained a lot: He definitely wants cilantro in his "Ghormeh Sabzi"! I think we need "his and hers" "Ghormeh Sabzi" at our home! If you are serving this dish to an Iranian, be sure to serve it with steamed BASMATI rice. This dish could easily be adapted to be a vegetarian (vegan) dish since a lot of the flavor comes from the herbs and lime juice. Thank you Jedigeek for sharing your recipe. It is a lovely tribute to your stepfather.
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I have never made this "Not-Quite-Persian Ghormeh Sabzi (Green Stew) for the Slow Cooker"...