Ghormeh Sabzi along with Fesenjan and Gheimeh are an essential part of the culinary tradition ... Reduce heat, cover, and simmer stew until greens soften, about one hour. 4) Pierce dried limes with a ...

Gheimeh is a delicious Persian stew made with large lamb/beef meat chunks. Gheimeh is basically the name of the process of cutting the meat into small pieces. This stew is a melange of lamb ...

Dishes are familiar, focusing on kebabs with just a few daring offerings like gheimeh (stew) or adas polo (basmati rice tossed with raisins, lentils, dates and saffron). And its flavors are ...

This Persian stew of tomatoes and spiced eggplant is typically made with lamb or beef, but it’s faster and just as savory without meat. If you’re using dried limes, puncture them with a knife ...