Ghormeh Sabzi

Aqui envio a possível receita com a preciosa ajuda da minha colega Parisa Sadeghi.

É bem mais fácil fazer com as ervas desidratas que se compram em saco próprio para este prato. A questão é que não se encontram cá à venda e que eu saiba só no oriente ou nos EUA... Tive a sorte dos pais da Parisa me trazerem um quando cá vieram. O meu muito obrigada!

Ontem tentei traduzir os ingredientes para português e encontrei quase todos (salsa, coentro, cebolinho, espinafres, açafrão...), mas ficou a faltar o fenacho, ou feno grego, o alho porro e limões secos). Fiz e acho que ficou muito parecido.

How to cook the Ghormeh Sabzi:

http://youtu.be/LH_Z5XJ41AQ

How to cook Iranian rice:

1-Put the rice in a bowl and then wash it.

2-Pour  water in the pot (http://www.google.pt/imgres?q=pot&um=1&hl=pt-PT&sa=N&tbo=d&tbm=isch&tbnid=BFyHF4wptf67nM:&imgrefurl=http://zenstoves.net/Pots.htm&docid=JLgLn9q1uclNWM&imgurl=http://zenstoves.net/Pots/AntiGravity.jpg&w=500&h=400&ei=omXHUNXnF4S7qAHzp4HYDQ&zoom=1&iact=rc&dur=675&sig=110449229827998089419&page=1&tbnh=135&tbnw=166&start=0&ndsp=42&ved=1t:429,r:6,s:0,i:101&tx=120&ty=30&biw=1440&bih=800)  and Pour salt (for a small cup of rice a full spoon) in it and then put it on the stove.

3-When the water boils then pour the rice in it.

4-Then after some minutes when the rice start boiling you should pick the pot from the stove.

The exact time: by testing you can decide about putting the pot from the stove or not. Pick some rice from the pot then test them, they should not be soft or hard.

5-Pour rice in a basket (http://www.google.pt/imgres?q=%D8%B3%D8%A8%D8%AF+%D8%A2%D8%A8%DA%A9%D8%B4&um=1&hl=pt-PT&tbo=d&tbm=isch&tbnid=tuCQAr6SMoWr9M:&imgrefurl=http://ida1.blogfa.com/8611.aspx&docid=dsn9McXZrMnj6M&imgurl=http://pic70.picturetrail.com/VOL1886/8540115/15864056/303259814.jpg&w=533&h=400&ei=12jHUODNIISdqQGw2YDADQ&zoom=1&iact=hc&vpx=4&vpy=314&dur=899&hovh=194&hovw=259&tx=179&ty=109&sig=110449229827998089419&page=1&tbnh=145&tbnw=197&start=0&ndsp=41&ved=1t:429,r:8,s:0,i:107&biw=1440&bih=837)

6-Wash the rice with cold water and let the water comes outside.

7-Make the pot clean and then put fried oil in it and put it on the stove for some minutes.

8-Take the pot from the stove and then put the rice in it

9-Pour on the rice a little water with fried oil and then make the pot close like this (http://www.google.pt/imgres?q=%D8%AF%D9%85%DA%A9%D9%86%DB%8C&um=1&hl=pt-PT&tbo=d&tbm=isch&tbnid=kLeBlJV5TXXILM:&imgrefurl=http://www.shimachef.blogfa.com/post/38&docid=kqsLcrckx9noJM&imgurl=http://axgig.com/images/93314307374219139263.jpg&w=492&h=369&ei=Q2rHUJnSC9L6qAHAjoGYDw&zoom=1&iact=hc&vpx=822&vpy=458&dur=1834&hovh=194&hovw=259&tx=145&ty=107&sig=110449229827998089419&page=1&tbnh=140&tbnw=205&start=0&ndsp=29&ved=1t:429,r:26,s:0,i:166&biw=1440&bih=800)

9-After all put the pot on the stove for around 30 minutes on the normal temperature.

10-Now the rice is ready but, it is better to put the pot in the cold water for 4 minutes  and then you can eat it.

Uma possível receita aqui.

Fonte da foto: www.boston.com; myjerusalemkitchen e www.youtube.com