One of the main and most important ingredients for vegetable black stew is the vegetables in it. These vegetables have a specific number and amount that must be carefully and correctly selected to have a delicious and original stew.
For this purpose, in this article, I have completely reviewed and introduced these vegetables for you.
One of the main ingredients of khoresht sabzi, as the name of this food suggests, is aromatic and fresh herbs. The more fragrant and fresh herbs we use in this stew, our food will be tastier.
In addition, this food can be made with fresh and dried herbs, and we will teach you about fresh herbs in this recipe.
When you have prepared and chopped the herbs, you can fry them and keep them in the freezer.
Another way is to fry them while preparing the khoresh ghormeh sabzi, which preserves the virtues of the herbs and makes the food taste better.
What herbs go in khoresh ghormeh sabzi?
For those who want to prepare the herbs separately, we have prepared a list of the necessary herbs and their amount, which we have put below.
The herbs of this khoresht include the following:
Parsley | 35% |
Coriander | 18-20% |
Chives | 40% |
Spinach | half a kilo |
Fenugreek | 5-7% |
The percentage of herbs used in khoresh ghormeh sabzi:
If we want to express a percentage for common herbs in sabzi qormeh, usually 40% of chives, 35% of parsley, 18-20% of coriander, and 5-7% of fenugreek are used in each stew.
Add half a kilo of beetroot or spinach leaves to the rest of the herbs.
Chopping herbs greatly affects the taste of this stew. The finer the herbs, the better this stew will cook and look.
An effective factor in the deliciousness, color, and glaze of khoresht sabzi is the sufficient frying of its herbs. Herbs that have been fried in sufficient quantity make the color of the Persian sabzi recipe better and its taste more favorable. Usually, the presence of spinach in this stew gives the stew a pleasant color.
When frying herbs, pay attention to the virtues of these vegetables. This is because their nutritional and useful virtues may be lost by frying too much. When you fry herbs, do it with a little oil.
First, pour the oil into a pan, then add the herbs and fry. Using solid or vegetable oil also gives the stew herbs a nice color and glaze at the end.
If you have many herbs after frying, you can pack them, put them in the freezer, and use them in the next meal. Of course, it is suggested to wrap them and put them in the freezer before frying because if you fry the herbs with solid oil, the frozen oil may harm your health.
Conclusion:
At the end of this article, we conclude that to prepare an authentic Iranian vegetable stew, a series of very important points are needed, the most important of which is the choice of vegetables.
Choosing the right vegetables and the percentage of their composition is also very important. The next very important thing is to pay attention to the frying of these vegetables, a certain percentage should be fried, and all these points will help you choose the most suitable vegetables for authentic Iranian vegetable curry.