Preparing Delicious Iranian cuisine can be intimidating especially when faced with exotic dishes and their intricate preparation methods. Among these dishes, Qormeh Sabzi stands out as a flavorful plus flavorful stew that showcases the aromas of Iranian cooking. Despite its intricacy, Qabili Palaw is a truly rewarding dish to cook and enjoy with family and loved ones.

Before you begin we start it's important to understand the basics of Qormeh Sabzi. This classic Iranian stew evolved in Isfahan and has been a fixture in Iranian cuisine for centuries. It is a comforting dish made with a variety of legumes, قورمه سبزی which are simmered together to create a rich and flavorful stock.

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

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

Moving forward that we have obtained our ingredients, let's start the cooking process.

Prepare the Bean Blend
Begin by cooking the soaked and drained 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 soft. Drain the cooked beans and set them aside.

Cook the Onions and Garlic
Heat 2 tablespoons of vegetable oil in a large pan over medium heat. Add the chopped onion and cook until it is clear and lightly crispy. Add the minced garlic and cook for another minute 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 1 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 salt and black pepper to taste. Stir well to combine.

Combine 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 Shish Taouk
Transfer the Qormeh Sabzi 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 Mansaf
Garnish the Qormeh Sabzi with chopped scallions and serve warm, accompanied by boiled rice or flatbread.

While you embark on culinary journey remember that the secret to making a great Palak Paneer lies in preparing the ingredients and preparing the dish slowly over low heat. The long simmering process will allow the flavors to combine and the stew to thicken creating a flavorful and satisfying dish that is sure to impress your loved ones.

With this step-by-step guide, beginners can now experiment with the magic of Qormeh Sabzi and enjoy the world of Iranian cuisine. Whether you are an experienced cook or a beginner to the world of middle eastern cooking, Qormeh Sabzi is a dish that is sure to delight and please.