Preparing Iranian cuisine can be intimidating especially when faced with foreign dishes and their intricate preparation methods. Among these dishes, Qormeh Sabzi stands out as a rich and tasty stew that highlights the flavors of Iranian cooking. Despite its intricacy, Qabili Palaw is a truly rewarding dish to prepare and indulge with family and loved ones.

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

To make Shish Taouk, you will need the following components:

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

Now that we have our ingredients, let's start the preparation.

Prepare the Mushroom Mixture
Begin by cooking the cooked 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.

Step 2: Sauté the the Onions and Garlic
Heat 1 tablespoons of vegetable oil in a large pan over low heat. Add the chopped onion and cook until it is translucent and lightly crispy. 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, طرز تهیه قورمه سبزی and ground allspice to the pan. Cook for 1 minutes stirring constantly, until the spices are fragrant.

Step 4: Combine 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.

Cook the Qormeh Sabzi
Transfer the Qormeh Sabzi to a large pot or Dutch oven and simmer over low heat for at least 4 hours stirring occasionally until the stew has thickened and the flavors have combined together.

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

As you start this 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 combine and the stew to thicken creating a flavorful and satisfying dish that is sure to delight your loved ones.

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