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Ghormeh Sabzi Masterclass
Intro to Ghormeh Sabzi
Course Intro (0:37)
Intro and Ingredients (7:38)
Useful Equipment for Persian Cooking
Pots and Pans (4:50)
Knives (3:10)
Other Equipment Part One (2:30)
Other Equipment Part Two (2:59)
Other Preparations
Washing the fresh herbs (4:43)
Finely chopping onions (3:04)
Finely chopping garlic (1:45)
Cutting the Meat (2:30)
Searing the Meat (2:55)
Cooking Onions and Garlic (2:03)
Cooking Ghormeh Sabzi
Chopping the fresh herbs (2:22)
Sautéing the Herbs (3:32)
Start Cooking the Stew (3:34)
Preparing Persian Saffron Rice
Parboiling the Rice (3:07)
Steaming Rice for making Rice Tahdig (3:01)
Steaming Rice for making Bread Tahdig (2:46)
Serving Ghormeh Sabzi and Persian Saffron Rice
Finishing Touches for Ghormeh Sabzi (3:01)
Arranging the Rice (2:35)
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Other Equipment Part Two
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