A dear Iranian friend introduced me to Ghormeh Sabzie - an Iranian herb stew (including fenugreek leaves) that is not easy to make.
I know I love it. I also know I won't be able to recreate it from scratch.
But when I saw the packages of the frozen mixed herbs at Yek O Yek (read shopping story at Yek O Yek on Main), I could not resist.
I went from memory and made a simple version. First, I defrosted the cooked herbs.
Some already cooked beef stew came out of the freezer and added to the herbs.
I recall beans, so a can of kidney beans was dropped in. I know it calls for dried Persian limes, but that was pushing it for me.
Ghormeh Sabzie is eaten with Iranian rice. I have watched Iranians make this rice so many times and I still cannot perfect it.
But I tried. Some barbari bread and a mock-Iranian meal was served.
It sure did not taste anywhere near the original from-scratch versions I have had and I apologize to my Iranian friends and readers if I have messed up one of your traditional meals. But I was craving it and had to do with what I could get my hands on. I am accepting invites for dinner though...