This cooking sauce is made of slowly braised Spinach, Parsley, Corriander, Fenugreek Leaves, Chives, and Persian Lime. Add to your everyday cooking or go classic and make it into the most beloved Persian stew called Ghormeh Sabzi.
Traditional Ghormeh Sabzi is made with lamb and kidney beans, for a vegetarian option simmer or stir-fry this sauce with mushroom, eggplant, potato, kidney beans, paneer, or halloumi. Or mix through with rice for a Persian pilaf.
1- Heat a drizzle of oil in a saucepan. Slice and fry one onion until soften.
2- Add 500g of protein & veggies with salt & pepper. Cook until sealed.
3- Shake well, open, and add in the Ghoremeh Sabzi sauce with an extra half a jar of vegetable stock or water.
Optional: Add two Exotic Bazaar Persian lime
4- Bring to boil then simmer for 20 minutes or until ingredients are cooked, stirring occasionally.
4- Serve on rice with salad, and yoghurt.