Azerbaijani cuisine

Sabzi govurma (lamb stewed with herbs)

A plov topping: lamb slow-cooked with lots of herbs — coriander, dill, parsley, spring onion — and sour plums.

Well-cooked hot dish

Sabzi govurma (lamb stewed with herbs) — Azerbaijani cuisine. Photograph of the dish.

Ingredients

lamb
onion
coriander
dill
parsley
spring onion
spinach
dried sour plums
butter
saffron
salt

How it is prepared

The meat is browned with onion and stewed in a little water until tender; the chopped herbs are fried in butter, added with the plums and cooked for 20–30 minutes more.

Food safety with low immunity

Cook meat right through: steaming hot inside, with no pink parts or pink juices.
When there are lots of herbs, wash them well and cook them in the dish; during neutropenia it is wise to skip a raw herb garnish.

How to prepare it during treatment

Here the herbs are fully cooked — a good alternative to raw herbs during treatment. Wash them well under running water first; if you take blood thinners, discuss the amount of greens with your team.

Your diet during treatment is agreed with your doctor. Sample 7-day menu for the treatment period →

Storage

Cool and refrigerate within 2 hours of cooking, and eat within 1–2 days. Divide large batches into small containers so they cool faster.

Reheating

Once, until steaming hot all the way through; in a microwave, stir halfway.

Symptoms it may suit

Low appetite. Gives a lot of energy and protein in a small portion — can help when appetite is low.
Weight loss. Energy-dense and easy to enrich (oil, cheese, yoghurt) — can help with weight loss.
Taste changes. Aromatic spices, herbs or a little sourness can help when food tastes bland or metallic (if there are no mouth sores).

These are general observations: what suits you can change from day to day.

Treatment phases

Before treatmentmay suit
During a coursemay suit
Low counts (neutropenia)Freshly cooked and hotmay suit
Between coursesmay suit
After treatmentmay suit

Phase notes are general. During low counts, follow only your care team’s food rules.

If you have other conditions

Heart disease, Obesity, Liver disease, Stomach and gut. Can be fatty. With heart, liver or digestive disease, or excess weight, discuss fat content and portions with your team.
Heart disease. Lots of green herbs or leaves (vitamin K). If you take blood-thinning medicine, discuss keeping the amount steady with your team.
Stomach and gut. Can be acidic from tomato, lemon or vinegar; keep this in mind with reflux, gastritis or mouth sores.
High blood pressure, Heart disease, Kidney disease. Often salty (stock, salty cheese, sausage, pickles). With high blood pressure, heart or kidney disease, discuss salt limits with your team.

Nutrition (per 100 g)

Nutrition figures from a reliable source have not been added for this dish yet.

More from this cuisine

Azerbaijan: food database → · Country page →

Sources

Centers for Disease Control and Prevention (CDC). Safer Food Choices for People With Weakened Immune Systems
FoodSafety.gov (U.S. HHS). Cook to a Safe Minimum Internal Temperature
USDA Food Safety and Inspection Service. Leftovers and Food Safety
U.S. Food and Drug Administration (FDA). Food Safety for Older Adults and People with Cancer, Diabetes, HIV/AIDS, Organ Transplants, and Autoimmune Diseases
Food Standards Agency (UK). Chilling
World Health Organization (WHO). Five keys to safer food manual
Memorial Sloan Kettering Cancer Center. Food Safety During Cancer Treatment
National Cancer Institute (NCI). Eating Hints: Before, during, and after Cancer Treatment
BMJ Supportive & Palliative Care, 2019. Neutropenic diets to prevent cancer infections: updated systematic review and meta-analysis
U.S. Department of Agriculture (USDA). FoodData Central — Food and Nutrient Database for Dietary Studies (FNDDS)

Medical disclaimerThis information is for educational purposes only and does not replace medical advice.

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