Ghormeh Sabzi Recipe Base – Persian food is known for its mild and balanced flavours, the use of fresh herbs, and slow-cooked process. If you are a Persian food lover then this will be your new favourite Persian recipe. This Sauteed Herbs & Black Lime 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 if you like herbs. It is packed with herbs like Indian saag or palak paneer, but a lot more aromatic… and I dare to say more delicious.
- A jar of Ghormeh Sabzi recipe base
- 15g pack of Persian black lime to compliment the flavour
- step-by-step recipe guide
This sauce has no fillers. It consists of slowly braised Spinach, Parsley, Coriander, Fenugreek Leaves, Chives, and Persian Lime, bound together with Persian black lime and turmeric.
- No fillers
- No preservatives
- Made in Brisbane, Australia
- Vegan Friendly
- No Additives
- No Added Sugar
- No Yeast
- No Modified Starch
- No Dairy
- No Eggs
Care Instructions: Please use a clean spoon to take out. Keep in the fridge after opening and consume within two weeks
How to Use Ghormeh Sabzi Recipe Base:
Add this paste to your everyday cooking or go classic and show off your world cuisine knowledge by making this classic dish in three easy steps:
1- Fry and half cook your ingredients (See below for suggestions)
2- Add the recipe base 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 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 mixed through rice for a refreshing side dish.
parsley, spinach, fenugreek, coriander, garlic chive, lime juice, besan (chickpea) flour, rice bran oil, Persian black lime, turmeric, Australian sea salt, black pepper.
1- Heat a drizzle of oil in a saucepan. Slice and fry one onion until soften
2- Add 500g of lamb or your vegetarian alternative. Cook until sealed, then add some water until it covers the stock and cook until tender,
3- Shake well then add in the recipe base with an extra half a jar of vegetable stock if the sauce looks too thick.
Optional: Add two Exotic Bazaar Persian limes.
4- Bring to boil then simmer for 20 minutes or until ingredients are cooked, stirring occasionally.
Serve on rice with salad, and yoghurt.
Why Exotic Bazaar
Uniquely Delicious – A new take on comfort food, Exotic Bazaar flavours are exciting whilst familiar, hearty, wholesome, and delicious.
Clean – There are no preservatives, no additives, no refined sugar or excessive salt, and certainly nothing artificial.
Balanced – It will add taste to your food but will not overpower the overall flavour with too much chilli or spice
Local – Made in Australia with majority of local ingredients, Exotic Bazaar products are family recipes made in small batches with lots of love
Allergy-Friendly – You will find lots of choices suitable for most diets. Gluten-Free, Vegan, and Keto Friendly.