Iranian cuisine

Ghormeh sabzi (herb stew)

A slow-cooked stew of herbs, lamb, kidney beans and dried limes, served with rice.

Well-cooked hot dish

Ingredients

The herbs are fried in oil and slow-cooked with meat and beans for 2–3 hours.

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.

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

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

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

Taste changes. Aromatic spices, herbs or a little sourness can help when food tastes bland or metallic (if there are no mouth sores).
Low appetite. Gives a lot of energy and protein in a small portion — can help when appetite is low.

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

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

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. High in fibre. With bowel inflammation, diarrhoea or after bowel surgery, discuss suitability with your team.
Stomach and gut. Can be acidic from tomato, lemon or vinegar; keep this in mind with reflux, gastritis or mouth sores.
Kidney disease. Can be a source of potassium (tomato, potato, pulses, dried fruit). With kidney disease, discuss potassium limits with your team.
Arthritis, Kidney disease. Red meat, offal or seafood can be rich in purines. With gout and some kidney conditions, discuss it with your team.

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

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