Preparing Iranian cuisine can be overwhelming especially when faced with foreign dishes and their complex preparation methods. Among these dishes, Fesenjan stands out as a rich and tasty stew that demonstrates the aromas of Persian cooking. Despite its complexity, Shole Zard is a truly rewarding dish to prepare and indulge with friends and loved ones.

Before we start we begin it's important to understand the basics of Qormeh Sabzi. This classic Iranian stew evolved in Isfahan and has been a staple in Iranian cuisine for centuries. It is a hearty dish made with a range of spices, which are simmered together to create a rich and flavorful broth.

To make Qormeh Sabzi, you will need the following ingredients:

* 1 pound dried kidney beans, cooked
* 3 tablespoons vegetable oil,
* 2 onion, diced
* 2 cloves garlic, minced
* 2 tablespoons dried fenugreek leaves,
* 1 teaspoon ground turmeric,
* 1 teaspoon ground cinnamon,
* 1 teaspoon ground allspice,
* Salt and black pepper, to taste
* 2 cups chopped parsley,
* 1 cup chopped fresh cilantro,
* 4 tablespoons chopped scallions, for garnish
* 2 tablespoons tahini, mixed with 2 tablespoons lemon juice,
* 4 tablespoons sumac, mixed with 4 tablespoons lemon juice.

Moving forward that we have obtained our ingredients, let's proceed with the cooking process.

Step 1: Prepare the Mushroom Blend
Begin by cooking the soaked and drained kidney beans in a large pot with enough water to cover them. Bring the water to a roil then reduce the heat to a bake and cook the beans until they are soft. Drain the cooked beans and set them aside.

Cook the Onions and Garlic
Heat 2 tablespoons of vegetable oil in a large pan over medium heat. Add the chopped onion and cook until it is translucent and lightly crispy. Add the minced garlic and cook for another minute until fragrant.

Step 3: Add the Fenugreek Leaves and Spices
Add the dried fenugreek leaves, ground turmeric, ground cinnamon, and ground allspice to the pan. Cook for 1 minutes stirring constantly, until the spices are fragrant.

Mix the Bean Mixture and Herb Mixture
Add the cooked kidney beans to the pan and stir to combine with the onion and spice mixture. Add the chopped parsley, chopped cilantro, and salt and black pepper to taste. Stir well to combine.

Step 5: Add the the Tahini and Sumac Mixtures
Mix the tahini and lemon juice in a small bowl until smooth. Mix the sumac and lemon juice in another small bowl until smooth. Add the tahini mixture and sumac mixture to the pan and stir to combine.

Step 6: Simmer the Shish Taouk
Transfer the Qormeh Sabzi to a large pot or Dutch oven and simmer over low heat for at least 2 hours stirring occasionally until the stew has thickened and the flavors have combined together.

Step 7: Serve and Indulge the Mansaf
Garnish the Mulligatawny with chopped scallions and serve warm, accompanied by steamed rice or flatbread.

As you embark on culinary journey remember that the secret to making a great Qormeh Sabzi lies in preparing the ingredients and preparing the dish slowly over low heat. The long cooking time will allow the aromas to mell together and the stew to cook creating a rich and satisfying dish that is sure to delight your family and friends.

With this step-by-step guide, beginners can now experiment with the magic of Qormeh Sabzi and enjoy the world of Iranian cuisine. Whether you are an experienced cook or a beginner to the world of middle eastern cooking, طرز تهیه قورمه سبزی خوشمزه و جا افتاده Qormeh Sabzi is a dish that is sure to delight and please.