Cooking is fun. Eating is funner. I cook, photograph and write these recipes.
Everything I post on this blog I make from scratch using fresh wholesome ingredients.. I've been cooking since I was a little kid.

My recipes are based on trial and error, along with studying cookbooks, family recipes, blogs and cooking shows.

Some of the veggies and herbs I use are grown in my garden. Yay sustainability!
I'm working on making my yard into an edible landscape. It's really fun to go out in the garden and pick your veggies for dinner!
I'm helping as many people as I can to plant edible gardens in their yards too. It's hard work but it's really fun!



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    Ghormeh Sabzi with Saffron Rice

    We used to get this at a Persian Restaurant in Chicago. It’s crave-ably delicious. This green (and healthy) spinach and kidney bean stew calls for almost a cup each of 3 fresh herbs, cilantro, dill and parsley, along with ground fenugreek, gram masala, and fresh lemon zest and lemon juice. It’s so fragrant and aromatic. I love Ghormeh Sabzi!  You can make this with meat too, browning it in the first step, but the kidney beans have plenty of protein for one meal, so I always make the vegetarian version.

    This is my favorite vegetarian dish. If you decide to make this greens stew, and you don’t already have ground fenugreek or garam masala in your spice cabinet, you get to go exotic spice shopping! Yum, I love shopping for spices. It’s fun to take the tops off of new spice jars, inhale the beautiful aromas and get inspired to cook.

    For the Ghormeh Sabzi: Wash and slice one large leek in half. Rinse the layers to remove any sandy grit.  Chop the leek and saute in a few tblsp olive oil in a large skillet over med/low heat. Add 1 small onion, chopped. Season with salt and pepper.  Let the leeks & onion soften and carmelize for a few minutes. Add 3 or 4 minced garlic cloves. Wash, stem and chop 3/4 cup Italian parsley, 3/4 cup fresh cilantro, 3/4 cup fresh dill (or 2 tblsp dried dill), and a large bag of organic baby spinach to the stew  pan with about 1 cup of broth, water or stockand a can of rinsed and drained  kidney beans

    Season with the zest and juice of 1 whole lemon. salt and pepper, 1/2 tsp turmeric, 1/2 tsp garam masala, and 2 tsp ground fenugreek.  Cook covered, over low heat.  Simmer for about 45 minutes, stirring occasionally, until the greens are cooked, the liquid is absorbed and all the flavors come together. Serve over saffron  rice.

    For the saffron rice, cook rinsed Basmati rice in vegetable broth or chicken stock, with salt and pepper. Add saffron strands at the very end when there’s still a little broth at the bottom of the pot. Cover and let steam. Fluff with a fork. Your rice will take on beautiful orange and golden yellow hues, and will become infused with a light lemony saffron taste. I usually always make my rice this way, it’s the best. 



    1. natashiajasmine reblogged this from delishytown
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    7. levanna reblogged this from delishytown and added:
      Oh. Wow. Kaleigh.
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    14. paneerpaneer reblogged this from ontophantoms and added:
      Oh wait, didn’t you tell me about that? Thought it sounded really good!
    15. ontophantoms reblogged this from mari-curry and added:
      Ooh, I had this at the Persian restaurant in Leeds!
    16. mari-curry reblogged this from delishytown
    17. fatsofoodblog reblogged this from delishytown
    18. mapa-eats reblogged this from delishytown and added:
      I’d love to try this.
    19. parmih4 reblogged this from delishytown
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