This dish, when served with fish, which is almost always the case, gives rise to sabzi polo ba mahi, mahi meaning “fish”. The aromatic herbs of sabzi polo The traditional herbs used in this recipe are parsley, coriander, dill, chives and green nira. In Persian, the green nira is ...
Parsley is one of the many bright green herbs that flourish in Spring. On a recent visit to my local farmer’s market I went a little overboard and ended up with tons more parsley than usual. I’ve been using it in everything from eggs to pastas to green juices and in a recipe for...
This ancient ghormeh sabzi recipe is one of those that almost hasn’t changed over the centuries as it was prepared in a very similar fashion by nomads. However, each region makes it slightly differently: In Southern Iran, a larger amount of cilantro is used, and tomato paste is often adde...
The herb mixture has many variations; spinach and coriander are added in some regions, but do not form part of the original recipe. This mixture is cooked with kidney beans or black eyed peas, red onions, chopped chives, pierced dehydrated limes, and turmeric seasoned lamb shank or neck or...