Best 2 Ghivetch Pronounced You Vetch Recipes

**Ghormeh Sabzi: A Culinary Gem from the Heart of Persia**

Ghormeh Sabzi, pronounced "gor-meh sah-zee,'' is a beloved Iranian stew that beautifully embodies the country's rich culinary heritage. This delectable dish, often considered Iran's national stew, is a symphony of flavors and textures, featuring an aromatic blend of fresh herbs, tender lamb or beef, and a medley of vegetables. The foundation of Ghormeh Sabzi lies in the fragrant combination of parsley, cilantro, and chives, carefully simmered to create a vibrant green base. The addition of kidney beans and dried limes lends a delightful tartness, while fenugreek and turmeric infuse the stew with their distinctive earthy and slightly bitter notes. Ghormeh Sabzi is typically served over fluffy Basmati rice, the perfect accompaniment to soak up the savory broth and relish the harmonious flavors.

This article presents a collection of delectable Ghormeh Sabzi recipes, each offering unique variations on this classic Iranian dish. From the traditional lamb-based Ghormeh Sabzi to a vegetarian version that showcases the vibrancy of fresh herbs, these recipes cater to diverse preferences and dietary needs. Whether you're a seasoned home cook or just starting your culinary adventure, you'll find a Ghormeh Sabzi recipe here that will tantalize your taste buds and transport you to the heart of Persian cuisine.

Let's cook with our recipes!

RUMANIAN (ROMANIAN) GHIVETCH

Rumanian (Romanian) Ghivetch image

Vegetable stew adapted from The New York Times Cookbook. I call for vegetable broth here; the original said "bouillon."

Provided by Chocolatl

Categories Vegetable

Time 1h10m

Yield 6-8 serving(s)

Number Of Ingredients 17

Ingredients

1/2 head cauliflower, separated into florets
2 potatoes, peeled and diced
2 carrots, sliced thin
1/2 eggplant, cubed (don't peel)
1 (14 1/2 ounce) can plum tomatoes, drained
1/2 yellow squash, sliced thin (don't peel)
2 medium onions, quartered
1/2 cup green peas
1/2 cup green beans, cut up
1 bell pepper, seeded and thinly sliced
2 stalks celery, thinly sliced
salt
pepper
1 1/2 cups vegetable broth
1/3 cup olive oil
2 garlic cloves, crushed
1/2 tablespoon fresh dill, chopped (or parsley)

Steps:

Preheat oven to 350°F.
Layer the vegetables in an ungreased 3-4 quart casserole, sprinkling each layer with salt and pepper.
Heat broth, olive oil and garlic in a small pan.
Pour over the vegetables.
Sprinkle with dill.
Cover and bake until all vegetables are tender, about 1 hour.
Let cool to lukewarm before serving.

Nutrition Facts : Calories 240.2, Fat 12.7, SaturatedFat 1.8, Sodium 52.8, Carbohydrate 29.6, Fiber 7.4, Sugar 8.8, Protein 5.3

GEVETCH

Gevetch image

This Romanian recipe proves that a meatless stew can be hearty and satisfying. It also makes delicious leftovers, serve them over rice are noodles. There are a bunch of ingredients but its worth it in the end.

Provided by Dancer

Categories Stew

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 22

Ingredients

1/2 Spanish onion, diced (1 cup)
1 large garlic clove, chopped
1 medium white skinned boiling potato, peeled and cut in 1-inch pieces (1 1/4 cups)
1 medium sweet potato, peeled, halved and cut in 1-inch pieces (8 oz.)
1/4 medium head green cabbage, cut in 1-inch pieces (6 oz.)
3 ounces white mushrooms, halved
1 bay leaf
2 medium carrots, cut in 1-inch pieces (1 cup)
1 medium celery rib, cut in 1-inch slices (3/4 cup)
1 medium green bell pepper, cut in 1-inch pieces (1 cup)
1/2 medium cauliflower, cut in large florets (about 12-13 florets or 1 1/4 lb.)
1/2 small eggplant, peeled and cut in 1-inch cubes (3 cups)
1 1/4 cups shelled fresh lima beans (not baby limas) or 1 1/4 cups frozen lima beans (not baby limas)
1/4 cup coarsely chopped flat leaf parsley
4 ounces fresh green beans, trimmed
2 medium tomatoes, seeded and coarsely chopped (2 cups)
1 cup tomato juice
1 tablespoon tomato paste
1 teaspoon paprika
1/2 teaspoon dried oregano
salt
fresh ground black pepper

Steps:

In large Dutch oven, layer vegetables and seasonings in the following order: onion, garlic, white potato, sweet potato, cabbage, mushrooms, bay leaf, carrots, celery, bell pepper, cauliflower, eggplant, lima beans, parsley, green beans and tomatoes.
Dissolve tomato paste and paprika in tomato juice.
Stir in oregano.
Pour over vegetables.
Cover and bring liquid to boil over medium-high heat.
Reduce heat and simmer until vegetables are tender, about 30 minutes.
Season with salt and pepper, if desired.
Cool at least 20 minutes before serving.

Nutrition Facts : Calories 114.5, Fat 0.6, SaturatedFat 0.1, Sodium 145, Carbohydrate 24.7, Fiber 6.9, Sugar 7.9, Protein 5.4

Tips:

Select fresh, firm vegetables for the best flavor and texture.
Cut the vegetables into uniform pieces so that they cook evenly.
Use a large pot or Dutch oven for plenty of room for the vegetables.
Brown the vegetables in the pot before adding the liquid to enhance their flavor.
Add enough liquid to cover the vegetables, but not too much or the dish will be watery.
Bring the liquid to a boil, then reduce the heat to low and simmer until the vegetables are tender.
Season the ghormeh sabzi to taste with salt, pepper, and your favorite herbs and spices.
Serve ghormeh sabzi with rice, yogurt, and fresh herbs.

Conclusion:

Ghormeh sabzi is a delicious and healthy Iranian stew that is perfect for a weeknight meal. With a few simple ingredients and steps, you can create a flavorful and satisfying dish that your family and friends will love. Ghormeh sabzi is also a great way to use up leftover vegetables, so it's a great way to reduce food waste. So next time you're looking for a new and exciting recipe, give ghormeh sabzi a try!

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