Can we turn Iran’s national dish into a pizza?

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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