Hi Marcia; so kind of you to contact me about a cookbook! Please stay tuned ?? I’m so happy you and your family had such a wonderful time in Iran. I was also in Iran last fall and I totallly agree with you about Isfahan and Shiraz! I also visited my hometown, Tabriz and some beautiful places in Gilan province up north; you would love both areas! Please keep in touch and have a great weekend ?xx
Hi Homa. Happy Noorooz I just wanted to let you know that following your instructions I finally took the plunge and dared to make gormeh sabzi Persian rice and tahdig. For my Iranian husband (he’s an olde gent from north Iran and Ives Tabriz style cooking )? The food turned out very good following your instructions but something in the gormeh Sabzi is missing or different than what my sister in law and niece make (they’re from Canada and Ardibill Iran). I thought that perhaps the lemons I ordered from Amazon which have more of a lime flavor may be one of the reasons the other reason may be I did not use fenugreek. However that being said there is still a spicy smell and flavor that our local that they have in ther good and our local Persian restaurant uses that is missing I’m wondering if you could give some help as to what that difference or spice might be Again I just wanted to thank you for making the instructions easy to follow and lessening my intimidation to cook a Persian meal for my picky ? husband.
Hi Alberta, Happy Nowruz to you too 🙂 This is an original Tabrizi recipe and the main differences between my recipe and the recipes from other parts of Iran are: -We use none or very little fenugreek. I sometimes add couple of tablespoons in this recipe and love it. -We do not fine chop the herbs and then fry them until they are very dark in color. The fried herb taste is probably what you are tasting with the restaurant ghormeh sabzi. -I don’t think the dried Persian limes are the problem, as I have tried many different brands and they are pretty much the same with only minimal difference in color or intensity. Take care and happy cooking
Hi Marcia; so kind of you to contact me about a cookbook! Please stay tuned ??
I’m so happy you and your family had such a wonderful time in Iran. I was also in Iran last fall and I totallly agree with you about Isfahan and Shiraz! I also visited my hometown, Tabriz and some beautiful places in Gilan province up north; you would love both areas! Please keep in touch and have a great weekend ?xx
Hi Homa. Happy Noorooz
I just wanted to let you know that following your instructions I finally took the plunge and dared to make gormeh sabzi Persian rice and tahdig. For my Iranian husband (he’s an olde gent from north Iran and Ives Tabriz style cooking )?
The food turned out very good following your instructions but something in the gormeh Sabzi is missing or different than what my sister in law and niece make (they’re from Canada and Ardibill Iran).
I thought that perhaps the lemons I ordered from Amazon which have more of a lime flavor may be one of the reasons the other reason may be I did not use fenugreek. However that being said there is still a spicy smell and flavor that our local that they have in ther good and our local Persian restaurant uses that is missing I’m wondering if you could give some help as to what that difference or spice might be
Again I just wanted to thank you for making the instructions easy to follow and lessening my intimidation to cook a Persian meal for my picky ? husband.
Hi Alberta, Happy Nowruz to you too 🙂
This is an original Tabrizi recipe and the main differences between my recipe and the recipes from other parts of Iran are:
-We use none or very little fenugreek. I sometimes add couple of tablespoons in this recipe and love it.
-We do not fine chop the herbs and then fry them until they are very dark in color. The fried herb taste is probably what you are tasting with the restaurant ghormeh sabzi.
-I don’t think the dried Persian limes are the problem, as I have tried many different brands and they are pretty much the same with only minimal difference in color or intensity.
Take care and happy cooking