Ghormeh sabzi on a pizza? Yara convinced the goddess of Iranian cuisine, Najmieh Batmanglij, to transform Iran’s national dish into a pizza … with tons of cheese! Was it a delicacy or a disaster? Watch to find out.

#Nowruz #Iranian #Pizza

HOST/PRODUCER: Yara Elmjouie
SENIOR PRODUCER: Tabish Talib
PRODUCER: Serena Ajbani
ASSOCIATE PRODUCER: Eileen Salazar
EXECUTIVE PRODUCER: Sarah Nasr
EDITOR: Yara Elmjouie
ADDTIONAL EDITING: Eileen Salazar, Serena Ajbani, Tabish Talib
CAMERA: Tabish Talib, Serena Ajbani, Eileen Salazar, Yara Elmjouie
LOGO: Mat Sesti
FEATURING: Najmieh Batmanglij

GHORMEH SABZI INGREDIENTS (adapted from Cooking in Iran by Najmieh Batmanglij)
Serves 6

LAMB:
1/4 cup/60 ml oil or ghee
4 small onions, peeled and thinly sliced
6 cloves garlic, chopped
2 teaspoons fine sea salt
1 teaspoon freshly ground pepper
1.5 lb/675 g boneless lamb shoulder cut into 3-inch/7.5-cm pieces
3/4 cup/150 g kidney beans, soaked in water overnight, drained and rinsed
5 whole dried Persian limes, pierced

HERBS:
1/4 cup/60 ml oil or ghee
3 cups/250 g finely chopped fresh parsley
3 cups/250 g finely chopped fresh cilantro
1 cup/100 g finely chopped fresh chives or spring onions
1/4 cup/20 g dried fenugreek leaves or 1 cup chopped fresh fenugreek

SPICES:
1/4 cup/60 ml freshly squeezed lime juice (or more to taste)
1 teaspoon ground cardamom
1/2 teaspoon ground saffron dissolved in 1 tablespoon rose water (optional)

DOUGH:
Buy pizza dough from your local supermarket (or make your own using an online recipe)

CHEESE:
Mozzarella balls
Grated asiago fresco
Grated parmesan

PIZZA:
Prebake dough at 475 F/245 C for 10 minutes, and then remove from oven. Add stew on top, cover with cheese and then reinsert into oven for another 20–30 minutes.

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