I know that ghormeh sabzi is a popular Persian dish loved by many Iranians, myself included. I urge you the male readers on this site, to try cook it at least once, and see for yourselves that how easy it is to make a ‘ja oftadeh ghormeh sabzi’. Having said that, I understand that it might be a challenging endeavour for some, but remember if you focus and not to give up fast, you will surprise everyone including your partner and yourself (wink).
So, I start with some generalities regarding cooking:
1- Kitchen is a place where usually foods are cooked and prepared. Hence, for making ghormeh sabzi, first you have to go to the kitchen.
2- The basic ingredient for ghormeh sabzi is sabzi khordan (some particular herbs and vegetables that I will address soon). Remember, it is different than the grass and shrubs that you may see in your yards. Sabzi khordan must be purchased from produce markets or local Persian markets.
3- The basic utility for making food is a pot. You have to simply take it from the cabinet, where cookware utilities are kept…or you may also check for underneath of your bed.
4- Ok, well…. Just forget about everything. I know it’s already too much for you guys. So, get back please to your coach and go for another can of beer.
For those who have been irresistibly stimulated by frequent use of the word Ghormeh sabzi, I suggest go to your local Persian market. They sell canned ghormeh sabzi for 2 dollars and 35 cents. They are pretty good; I myself just had one last night. If they don’t have it, well then sorry for the inconvenience (store).
