Khoresht-e Ghorme Sabzi
— Mother recipe · ar de en es fr it ja pt ru zh
A vibrant and aromatic dish, a classic of Iranian cuisine.
⏱️ 20 min prep + 40 min cottura · 4 porzioni · facile
Ingredients
- 200 g of cabbage
- 200 g of onion
- 100 g of garlic
- 100 g of leek
- 50 g of fresh coriander
- 50 g of fresh mint
- 150 g of red kidney beans
- 200 ml of olive oil
- 100 ml of water
- 1 teaspoon of red pepper
- Salt to taste
- Pepper to taste
Method
- In a large pot, heat the olive oil over medium heat.
- Add the minced garlic and sauté for 2-3 minutes.
- Add the chopped onions and cabbage, and cook for 10-15 minutes.
- Add the red kidney beans and water, reduce heat, and let it boil for 10-15 minutes.
- Add the aromatic herbs (mint and coriander), red pepper, and salt to taste.
- Cook for another 5-10 minutes, stirring occasionally.
- Serve hot, accompanied by bread or rice.
The story
Khoresht-e Ghorme Sabzi is a traditional Iranian dish that dates back to pre-Islamic times, known for its rich variety of vegetables and aromatic notes.
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