Iranian Mums Try Other Iranian Mums' Ghormeh Sabzi

it's a good dish but it doesn't have the vowel factor for me hi i'm melody and today we are going to be trying each other's orumus sabzi i would describe guarama sabzi as a herb and spinach stew with some either kidney beans or black eyed beans it's all about the smell because that's what it draws your attention and then the first spoon you put in your mouth that's it you can't get enough ur sabzi is the king of all persian dishes it is my all-time favorite dish so no pressure if i add jorbi up there as we say in persian it needs to cook properly so the process is quite long you can't rush it at all i was taught to how to cook by my mum and she was taught by her mum i think the essence of iranian food you learn through generations of people cooking i hope we have tadic on the side as well because tad egg and stews are perfect match you can't leave the limu amani limu amoni are dried limes which give the dish a really distinct flavor which is what you need i know that all the mums do it the best you have to know as it is the national dish of iran what makes my hormones different is the amount of herbs i put in it has to be fresh herbs no matter what i want a nice rich color and perfect aroma first impression when anyone sees my parmesan is the green oil on top of the gourmet sabzi which shows that your roma sabzi is being cooked perfectly this looks phenomenal you got tadic padding is always a good idea padding is life iranian families they fight over tadik the korma sabzi is a very dark color which is a good thing it means it's been stewed long enough you've got the dried lime in there the one that i leave out it doesn't give off that strong typical aroma i'm hoping that the flavor will still fully be there it's made with lambs i'm happy to see that the proof is going to be in the bore message i need to eat it i'm very excited for this it does look very delicious mmm nice it's actually quite similar to how i make it as well it has stopped here i think we're going to try the tadding even though it's not essential to oramasazzi but teddy goes with everything so very very nice it's like attaching teddy it smells a lot more pungent and strong then it does actually taste it's quite neutral i would probably add a tiny bit more salt as per usual even though i don't like li moa moni it doesn't make it better so a well-made dish the best thing about this form of sepsis is the tenderness of everything the consistency is beautiful how are we doing i feel like these questions are getting in the way of my enjoyment of eating this meal the only way i would improve this is to add a bit more salt and a bit more lemon juice personally i wouldn't mind it packing a little bit more edge whether it's a little bit more lemon juice as i said that would just give it just a little bit of an edge i would score this hormone septi seven and a half i would give this gourmet sabzi a nine out of ten ten out of ten is reserved for mom on korva sabzi but this is a very very very well made dish i don't think it's going to be that different from the others i'll be honest with you one thing that could be different about mine is they'll put the dried lime in the bowl personally i don't put the dried lime on my plate i don't like to eat it if somebody else wants to eat it somebody enjoys it that's on you that's you do you boo the first impression is just the smell you can smell the herbs they talk for themselves it smells how warm it should smell really when you cook it your neighbors know i think the presentation could be a little bit more better i normally like the stew on the side so i can put as much or as little as i want the meat i'm hoping it's lamb but some people make it with chicken which is not my preference at all and also i don't like the meat with the bones in it when it comes to serving i don't serve it with the bone on let's try and see the thickness of the horse is quite good and there's enough luvia in there it's lamb great good so i'm happy with that [Music] for me is not sour enough i can't see any of the lime in there it doesn't give you that kick they're always expecting the dry lime is one of the key ingredients in this dish it's actually not too bitter but i can also taste that they have used limo amani but it's not here on the plate i think the best thing about the dish it's the rice the rice is done to perfection the lamb is very very tender the only town sides would be the bones and also needs a little bit more lime very nice well done it's a good dish but it doesn't have the wow factor for me i would give this a 7.5 out of 10. i scored this dish eight out of ten it wasn't sour enough for me and also i prefer to have cubes of meat almost an eight but a little bit flat [Music] i really like the way that i make my guarantees because i think it's a really great balance of flavors it tastes really really homely how a mom on makes it so the way that i make aurama sabzi is i use the meat of lamb leg and then i use lots of onion and you've got to make sure you fry the sabsi really really well which is the herbs aside from that you can't leave the limu amani but then the trick is take them out so it doesn't become too bitter and instead add fresh lemon juice it has all the factors of a good gourmet sabzi you can definitely smell fenugreek in here immediately the color is beautiful it's what we call a jaufda dejores which you can tell that it's been cooking for a long time the little green oil that sets on the top which shows that it's been cooked with care and thyme i can see that they've got meat off the bone which isn't my preference but it's okay oh there's teddy as well you can never go wrong with taddy the potato tattie which is also my favorite and you can also smell the tanginess but it is a little bit thick so i would have it slightly looser consistency different parts of iran and probably different families they would use different beans for their garment tabsi they would either use red kidney beans or black eye peas i can tell that she has been using red kidney beans which is the most common bean warmer sabzi i'm really excited to try this it's beef it's not lamb the way that i make gourmet sabzi is i use the meat of lamb leg this is delicious i can taste the dried lime it's quite a strong flavor in here and i really like that the herbs are done perfectly they've been chopped and sauteed perfectly overall the toast is amazing the meat could be a little more tender but i think just by leaving it in the pot with slightly bit more water it would be melt-in-the-mouth tender i think this dish it's very similar to the way i make it and i really enjoyed it and it's decorated so beautifully so well done really nice she has done it perfectly i would give this dish a seven because i'm very fond of the flavor and also the rice is very well cooked i do like beautifully separated rice grains don't give me no squishy rice i would score this aura samson nine and a half out of ten [Music] everyone's on the subject yeah i have one life i'm done here i knew it my voice is the best there's nothing more to my achievements i've reached the top thank you guys so much well i'm happy to lose because you know what it's not my forte the other mums are just phenomenal cooks so hats off to them they made delicious food amazing and that is a wrap yay thank you so much thank you

Channel: BuzzFeed UK

Views: 362,434

Keywords: British, BuzzFeed, BuzzFeed Mums Try, BuzzFeed Taste Test, BuzzFeed Tasty, Food, Foodie, Format, Ghormeh Sabzi, Instagram, Iran, Iranian, Iranian Food, Iranian Mums, Iranian Mums Series, Iranian Mums Try Other Iranian Mums' Ghormeh Sabzi, LMFAO, LOL, London, Moms, Moms Try, Mukbang, Mum's Try, Mums Try, OMG, Persia, Persian, Persian Food, Recipes, Series, Taste Test, Tasty, Tasty UK, UK, VXWf, chefs, cooking, delicious, food porn, lmfao, lol, omg, people try

Id: y-szlD-wT4w

Length: 8min 42sec (522 seconds)

Published: Mon Aug 15 2022