Ghormeh Sabzi w Halloumi, Red Kidney Beans & Persian Dried Lime
Ghormeh Sabzi is 'the' most beloved Persian dish. Made with sauteed herbs, this earthy and aromatic classic has a unique citrus taste and has all the five flavours to satisfy your taste buds. Traditionally Ghormeh Sabzi is made with diced lamb and red kidney beans. However, crisp and slightly salty shallow-fried halloumi makes the perfect complement with the deep flavours of wilted herbs and Persian lime.
- 300g Halloumi
- 1/2 cup Kidney Beans Dry or 200g Cooked Kidney Beans
- 1 Jar Persian Ghormeh Sabzi
- Recommended optional extra - 2 x Persian dried limes (Limoo).
1- Dice the halloumi into thick rectangles.
2- Heat 2 tbsp of oil in a large frying pan over a medium heat. Fry the halloumi cheese until they are golden brown, then set aside.
3 - If you are using dried kidney beans, boil the kidney beans in a large pot. Make sure you do not add any salt or acid to the water as it slows down the cooking process.
4 - Pour in one jar of Exotic Bazaar Ghormeh Sabzi with 100ml of water/stock.
*Optional: Add the pre-soaked Persian Limes.
5 - Drain and rinse the kidney beans, then add to the pot.
6 - Add the fried Halloumi pieces to the pot.
7- Bring to boil and then simmer for 20 minutes.
8 - Serve Ghormeh Sabzi with rice and side salad Shirazi.
- Feel free to try this recipe with eggplants, Exotic mushrooms, or tofu instead of halloumi, following the same method.
- If you have decided to add the Persian Lime for the extra tanginess, give them a rinse and using a knife or fork to poke one or two holes into the side of them. Place in a bowl with some boiling water, they will then release their unique flavours. Add the lime with its water into the recipe. If you cut the Limoo make sure to take the seeds out as the seeds are bitter.