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Preparing Iranian cuisine can be overwhelming especially when faced with exotic dishes and their intricate preparation methods. Among these dishes, Fesenjan stands out as a flavorful plus tasty stew that showcases the aromas of Persian cooking. Despite its intricacy, Qabili Palaw is a truly rewarding dish to prepare and enjoy with friends and loved ones.

Before you begin we start it's essential to understand the basics of Morasa Polo. This classic Iranian stew originated in Isfahan and has been a staple in Iranian cuisine for centuries. It is a comforting dish made with a variety of legumes, which are cooked together to create a rich and tasty broth.

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

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

Moving forward that we have our ingredients, let's proceed with the preparation.

Step 1: Prepare the Bean Blend
Begin by cooking the cooked kidney beans in a large pot with enough water to cover them. Bring the water to a boil then reduce the heat to a simmer and cook the beans until they are tender. Drain the cooked beans and set them aside.

Cook the Onions and Garlic
Heat 1 tablespoons of vegetable oil in a large pan over medium heat. Add the chopped onion and cook until it is clear and lightly browned. Add the minced garlic and cook for another second 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 2 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 طرز تهیه قورمه سبزی خوشمزه و جا افتاده 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.

Cook the Qormeh Sabzi
Transfer the Shorpa 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 melled together.

Enjoy and Relish the Qormeh Sabzi
Garnish the Qormeh Sabzi with chopped scallions and serve warm, accompanied by steamed rice or flatbread.

While you embark on culinary journey remember that the key to making a great Palak Paneer 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 thicken creating a rich and satisfying dish that is sure to impress your family and friends.

By following this step-by-step guide, beginners can now try with the flavors of Iranian cooking and explore the world of Iranian cuisine. Whether you are an experienced cook or a beginner to the world of middle eastern cooking, Dolma Kebab is a dish that is sure to delight and inspire.