afoona
Meat

Fried Herbs

Chopped parsley, cilantro, spinach leaves and leek fried in a separate pan in a little oil, until they dry out and deepen in color, and added to the stew for the last half hour. Here based on the recipe itself.

⏱ 18 min
⚖ Pareve🥬 Vegetarian🌱 Vegan🌾 Gluten-free

👨‍🍳 Method

  1. 1
    Heat the oil in a separate pan.
    ⚙ Pan-fryingStoveFrying pan
  2. 2
    Add the parsley and fry' about 15 minutes', until they dry out and deepen in color.
    ⚙ Adding to the hot fat and fryingStove
    💡Add by cooking time: what needs long (onion, carrot, meat) goes in first, and what burns fast (garlic, dry spices) goes in last, only until fragrant.
73calories
1 gprotein
1 gcarbs
7 gfat
● protein 5%● carbs 5%● fat 90%

Per serving (37 g), of 4 servings

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⚖ About the ingredients

🔧 Tools needed (2) · 🍳 One cooking vessel

  • Stove · 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
  • Frying pan · Also works: Wok (None) · 💡 Workaround, changes the dish: Pot (High sides, slow evaporation and weak browning)

By the steps, as the recipe is built now: another version or addition can change the list.

⚙️ What you can change

  • Possible additions: Cilantro · Spinach leaves · Leek leaves
  • Frying vessel: in a separate pan
  • Frying time (minutes): about 15

🔗 Used in

Vegetable stew

📚 Recipes built on Fried Herbs

Ghormeh Sabzi – Persian Herb Stew

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