Hi Kshar, I cooked the ghorme sabzi yesterday and as you recommended I left it overnight. This is my husband's FAVORITE dish... his mother is an amazing cook and she used to always make it for us cause it's her son's favorite dish. I was so reluctant to make it cause I didn't want to screw it up. I watched the video and had the courage to finally make it and my GOD!!!!! My husband had this HUGE smile on his face and said that this is as good as his mom's. This is a huge deal and I want to thank you. I added a lot extra dried lemon and crushed lemon cause my husband loves it that way. Thank you dear Kshar :)

Making this tonight. I'm half persian. My father tells me this was my favorite meal as a kid, and that I always had seconds and thirds. Today it still is one of my favorite dishes to not only eat, but also cook. GREAT video. :)

I made it again today for my husband, his 2 brothers and niece and they all LOVED it. Thank you so much!!! The niece said it was the best she's ever had! Thank you dear Kshar.

wow, I am so blessed to have some one like you to take the time to watch my videos and give me such a nice compliment. Love it. Thank you and keep it cooking.

Hello ! I love all the food from Iran. I lived in Los Angeles and had many friends from Iran, I fell in love with the people and their foods. Thank you for the video.

I discover this dish during my Bahai association where some of the members are Iranian in origin.From then on...its part of our weekly menu.I perfectly cooked this dish and i loved it so much!!

Salaam Alaykum, im afghan and i love iranian food!!! Thank you for uploading this video, ghorme sabzi is one of my favourite dishes :)

Thank you looks delicious. Remember when my Persian friends made this dish for me. It brings back so many positive memories!

No, You Saved Me. Doing this and reading comments like yours has given me so much and has helped me grow to a better place. I thank all of you for allowing me to make a difference.

Thanks so much for generously sharing these videos on KZfaq! Our Gormeh Sabzi is now simmering away, and the rice is cooking. Meanwhile, I'll be checking out your website. Looks like many other great Persian recipes to try. Again, thank you!

Thank you ,Mr Kshar for your answer.

You saved me! Disappointed Persian parents are really hard to deal with and you always manage to save me from that. Thank you so much for uploading these videos. Vaghean kheyli komak meykonan be ye adami mesle man ke tahala too omresh ashpazi nakardeh. Kheyli mamnoon.

Dear Kshar, Thank you for patiently walking us through the cooking process. I not only enjoy learning from you but I think you are a very neat person. hamisheh salem va sare hal bashid.

Thank you again for sharing your talent and insights. You make the process a creation, adding that pinch of love💕. But your recipes ARE better! your fesenjun recipe rocks!

my friends mum made this often and it was my favourite food growing up.

Salam Kshar, i just want to thank you for your wonderful videos, i have recently found you and im so happy! I have made your Shirazi polo recepie for my Iranian husband and its his favourite! Thank you for this recepie , its good for people who cannot get all the wonderful fresh herbs like in Iran. I will make this Sunday and im so looking forward to it ! 💖

Hi, What is it that you add from the white bowl in with the chopped parsley and green onions? (at 3:00)

great! been looking for this recipe with clear directions and in english since I dont speak persian - thank you so much for taking time to make these videos for all of us to learn and enjoy!!

bah bah, ghorme sabzi is one of the most delicious foods out there. everytime i enter a room and the smell of it fills up the air, it reminds me of my childhood. afarin baradar! besjar chub neschun dadi chetori bajad dorostesch khard!

I love your presentations. Good job.

The best of the best ❤❤

thank you KSHAR!!!

Good for you, thank you for your comment. keep it cooking

My maman Nargess makes her gormeh sabzi the same way. This is my favorite Iranian comfort food!

Thank you! I like the presentation, and your attitude and enthusiasm. I am looking forward to trying this.

@KSharTV Hello there, thank you so much for such a wonderfull recipe. I learned to cook this dish in differente way, but as you said, everybody has a his own recipe and I gonna try yours. Thank you again for sharing your knowledge and cooking skills. It seems to me, you are a wonderful and friendly person.

Thank you for the recipe, watching you cook this stew helped me work up the courage to give it a try! I've included your youtube link on my blog :) Love all your other recipes too!

@KSharTV I look forward to it, thankyou....

Good job! Thanx for ur usefull and nice clips.

Salaam I'm Irish watching from Dublin Ireland 😊 Thank you great video much appreciated. When I cook this I'm only using kidney beans so its sabzi without the gormeh still yummy 😋

Will give it a try again my friend. Have done it before, but i call it bozbash, have you had it before? Thank you

Love it!!! Thank you so much! My half sisters Parrisa and Sheeryn are persian, and usually on thanksgiving I spend it with them and my step dad Hedayat will make kabobs and ghormeh sabzi and some kind of eggplant stew, but I moved out of state so this year I'm going to have to try and make it myself. This video was very helpful, you actually make it very similar to my step dad, I am soo excited!(: Ghormeh Sabzi is my FAVORITE!

Going to make this for my husband! Love your videos!

KShar I meant if I decided to cook it with bone in would I cook the meat any different?

i like your kitchen and the view beautiful👌i will try it

Hello Kshar. I'm excited to make this dish. What is the name of that dried seasoning after you cut all the green leafs? Thinu? It was in a small bowl. Thank you!

tell me please what is the name of shanbalyle und gyshnys in english?

what kind of limes you have used? I know only the green ones...many thanks!

the crushed lemon, do you grind the dried lemon or you have to buy it that way

Your video's introduced me to Persian food. Thanks KShar! Ghormeh Sabzi was the first Persian dish I tried. I like it very much.

I love ghorma sabzi and im trying to interpret my grandmothers recipe. Your instruction helps me alot thank you!

Today my friend told me that she love persian food and would love it if I could cook for her, then I realized I haven't make any persian food for so long and that brought me here the more I watch the more disappointed I am I have non of the ingredients! I want some Ghormesabzi! Thanks for this awesome recipe

Where do you get the dry lime ?

I am trying to take baby steps for the beginners, then i will get in to more advanced method and techniques. Thank you so much .

Are you still doing the show!

so how long and on what heat do we leave the ghormeh sabzi on the stove for? how do we know when it is ready? thank you and much appreciations

Thank you Dr. Anwar

Would you cook the meat any different if it had bone in?

I LOVE ghormet sabzi. I'm such a fan, but my husband is American and I had to alter it a bit. I use Onion, Spinach, Kidney beans, the meat, and also to add texture some mushrooms. Also, we use lemon juice. But I agree, it tastes MUCH better after sitting for a day!

OK. I made this today. And, I have to say, both my husband and I enjoyed it tremendously. I had heard and read about Ghormeh Sabzi many times before but, somehow, the look of it just didn't appeal to me and so I kept putting off making it. But I also kept hearing how this is one of the favorite foods of Persia, so my curiosity finally got the best of me today, plus I had all the ingredients. So, I took the plunge and made it. And so glad I did too. This is an incredibly delicious stew. Very unusual to my taste buds, very tasty! I especially enjoyed biting down on the lime pieces now and again. Wonderful! My husband already wants me to make this again and again. But then, he felt the same way about the Zereshk Polo I made two weeks ago. :) Thank you for sharing this, KShar. Might I suggest you put the details of at least the ingredients in the description area? It would make organizing the recipe so much easier for us. Many thanks, either way.

KShar Kitchen What setting should the stove be on when you have everything put together and it's ready to sit and cook on the back burner?

Hi, how long do you let it simmer for?

ok you got it. Thank you for the kind words,

After doing business in Gerrard Street I went to collect money from a shop. Shop owner (Chandan) did not pay but offered "chapati and subzi." Whenever I see chapati or subzi that always reminds me.

Go for it and create your own style . cooking is an art, very personal and what you cook say so much about you. I thank you for not sticking to recipe and coming up with your own. My recipe is just a guide line for you to get started. keep it cooking

hii..wht is the other ingredient you added to to leak and parsley?:)

Kshar, Thankyou for another Great video. I live in the Uk and always love to watch your videos, of yraditional well cooked Persian food. And very Happy Christmas to you. Merci Khelly mamnoon.

@rectify2003 Merci and your kindess is very appreciated. please let me know if there is any thing I can do for you.

Merci azizam

I love this Culture Affecting the Choice Of Words, "No recipe is Written in stone"

@alirezateimouri they sell it as sabzi ghormeh sabzi (dry) in persion markets. I also mentioned the kind of herbs (fresh), incase if you could not get the dry one.

@shelysheli1 it takes few hours, depending on the kind of meat you use, lamb takes longer than beef. if your meat are big pieces will take longer of course. this dish needs to cook for 3 to 4 hours on med. and covered. I normally cook it a day ahead of time. good luck

Is there a place for the written recipe?

@yekdeli Thank you , you are right, the camera man is the man. and I owe a great deal to him, he does a great job.

@JUSTPIMPIT that is it , thank you

Beautiful recipe for this dish. Looks delicious. Ive been looking for a recipe for this dish to make for my husband because he loves Persian food. Going to make this tomm. Thankyou!!

l love this food so much. lts been 4 yrs since l last have this food every week. And lm glad to see a video of my favorite food. Thank you Kshar for sharing. l realy love all Persian foods ;-) The best in the world ;-);-) ;-) And, its very healthy ;-) ;-) ;-) lm now a subscriber of your videos ;-) Merci ;-) ;- ) ;- )

Your videos are awesome. so clear. Thanks a lot

@KSharTV I would Love you to do Salad Olivie, and maybe Shole Zard?

salam,, what is the dry vegetable name,,,

@MrsMayraH please let me know, what do you mean by macaroni irani? you mean pasta and meat? Thank you, waiting to hear from you. keep it cooking.

are those dried limes?

I was wondering if i cukd make it eithout fenugreek i cant get it at the moment

@rectify2003 I will do that, thank you

Thank you for sharing!! Nice recipe!!

Hi Kshar. My wife is Filipino and she tried your recipe and it was fantastic!! Thank u so much and God bless. We are trying your Kotlet next...

made this about 3mth ago loved it...thank u....bedworth england

This is really nice...thank you--you did a really good job showing all of your work! Good "camera person"...!!

Very nice I have a Persian family but have been brought up in England so I'm making my first sabzi tomorrow thanks to your help :)

Thank you for the video! Tomorrow I am having guest coming over and I am thinking of making Ghormeh Sabzi. I hope they like it :)

This is so similar to the Ghormeh Sabzi recipe I learned. I would make the comment that the dried limes (in the stew) and dried sumac (with the yogurt) are not optional for those unused to these recipes. The flavor is impossible to duplicate, really...(similar to why there is no substitute for kaffir lime leaves or galangal in curries...there is an aged, sour / woody flavor missing otherwise). Personally, I like this best with fresh fenugreek, but it's so hard to find...also, check out carrot and celery leaves for this! "If it's not mud, it's not done."

Another amazing dish KShar!!! Merci! I miss your videos 😑😞😞😞😟😟

dear i live here in Melbourne but i haven't tried this recipe but it looks delicious and what really make me sure a good recipe of gormeh sabzi is your way of frying the herbs first ..it's a personal experience of mine frying herb like this but with different dish.

A couple of hints I would like to stress. The dried limes, and Fenugreek are essential to making this authentic tasting, both are strongly aromatic (part of what makes your house smell for days), and the dried limes impart a very different flavor that you can not mimic with fresh lime juice - so don't leave them out if you can avoid it. The fenugreek can be commonly found at indian spice shops/grocers under the name kasoori Methi, the dried limes (limu omani) however are a little tougher to find locally depending on where you live, so they may need to be ordered online. Also really listen to what Kshar is saying about the onions. It is not only for the looks, but the flavor as well, don't skimp here either. These three things in addition to cooking time (3hrs minimum) are the heart and soul of making this dish correctly. In addition to spinach I usually add cilantro as well, but its not essential.

omg i miss having ghorme sabzi and i came to this chanel to atleast learn how to make that im not iranian but believe me i had that meal several times and it was sooooo khushmaze(delicious) i wanna have it again and BTW farsi baladam yeaaa so kheili mamnon it was good watching your cooking and learning something from u merci.

WOW, Thank you so much :),, lots of love,, I really appreciate the time you spent over our persian recipe , you are a kind and lovely person, God bless you mate. about shambalileh, Im in australia it easy to find the dried version in persian groceries, but i was wondering if I can find the fresh one out there, If I may, what is the name you mentioned for shambalile in your video? I couldn't write it down Elahi man ghorboone shoma beram azizam:X Babak

Hey could you please write in the description or in a message to me, the exact names of the ingredients and how much of each Im going to need? Best of regards!

Is there an english word for the chambalileh? I'm not sure I spelled it right, but its an herb you added in.

thank u soo much am learning to cook iranian food and this is really helpfull.....if u know any main recipe from tehran please share them....i would appreciated...!! thank un

Hi there..I just had sabzi for the first time last night and I loved it!! Thank you for making this for us. Have you ever made it vegetarian style and just left out the meat or is it not as good. I paid a lot for this at a fine restaurant and I am so excited to see that maybe I can make it myself. They served it with fully safron rice on the side. Take care..

Thank you ,I will as soon as the weather get cooler, Haleem is for winter. wait and I will surprise you with the best Haleem. which one you like beef or Turkey or chicken?

How long do you put it on the stove for? My meat is just taking forever to cook :(

Hi Kshar! Thanks once again! I made ghorme sabzi for the first time and it was good. Well, the stew was really good. I didn't have fenugreek leaves so I put some feenugreek seed. So it wasn't perfect but still good. Also the meat wasn't soft...Is it because I added salt when I was frying the meat with the Onions? Also I love addas polo keshmesh with minced meat (without tomato paste)...Could you please teach us how its made? LOVE your recipes, never felt like cooking till I saw your videos

Dear KShar, you are truly a friendly person! I can wait for the surprise. :) I like my Haleem with chicken or Turkey. Btw, I am gonna try the Ghormeh Sabzi. :)

Thanks Kshar for making my day. I really enjoyed cooking Ghormeh Sabzi. It took me nearly 2 hours to prepare it. It was my first time try and it turned out to be quite good. Though my wife said that I should have done the meat a bit more tender. Well next day I will try to do better. Does it make any difference if I use the dried up ghormeh sabzi instead of the fresh one? Regards from India

yes

Nice. What is the spice you called line?

hi keshar,i have question,which ready pack sabzi amade,do u prefer?the ones they sale at persian market

@juicyprincess00 THANK YOU.

Bah bah, looks good! Could you do a video on Asheh Reshteh?