Enjoying healthy Middle Eastern flavours has never been this easy. This cooking sauce is the base for the most loved Persian stew called Ghormeh Sabzi, a fresh and herby meal with a unique mild and tangy flavour that comes from the combination of turmeric and Persian lime. Perfect for people who enjoy flavours that are not too spicy.
This paste has no fillers and is made of slowly braised Spinach, Parsley, Coriander, Fenugreek Leaves, Chives, and Persian Lime, binded together with Persian lime and turmeric. Add this paste to your everyday cooking or go classic and show off your world cuisine knowledge by making Ghormeh Sabzi in three easy steps:
1- Fry and half cook your ingredients (See below for suggestions)
2- Add this paste plus half a jar of stock/water.
3- Simmer for 20 minutes or until your ingredients are cooked.
Serve on steamed rice with a side of salad.
Traditional Ghormeh Sabzi is made with lamb and kidney beans, for a vegetarian option we recommend mushroom, eggplant, potato, kidney beans, paneer, or halloumi.
You can also mix this sauce through with rice for a refreshing side dish.
See blog for recipes.
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Size: 320 ml
This sauce has no preservatives. Please use a clean spoon to take out. Keep in the fridge after opening and consume within two weeks.
parsley, spinach, fenugreek, coriander, garlic chive, lime juice, besan (chickpea) flour, ricebran oil, Persian lime, turmeric, himalayan rock salt, black pepper.
1- Heat a drizzle of oil in a saucepan. Slice and fry one onion until soften
2- Add 500g of ingredients with seasoning (see suggestions above). Cook until sealed.
3- Shake well then add in the Ghoremeh Sabzi sauce with an extra half a jar of vegetable stock.
Optional: Add two Exotic Bazaar persian limes.
4- Bring to boil then simmer for 20 minutes or until ingredients are cooked, stirring occasionally.
4- Serve on rice with salad, and yoghurt.