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. Subscribe for more videos: https://ajplus.co/subscribe Follow us on Instagram:   / ajplus   Like us on Facebook:   / ajplusenglish   Follow us on Twitter:   / ajplus