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Ghormeh sabzi
Iranian herb stew From Wikipedia, the free encyclopedia
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Ghormeh sabzi (Persian: قورمه سبزی), also known as Khoresht sabzi (خورشت سبزی), also spelled qormeh sabzi, is an Iranian herb stew. It is considered the national dish and is a very popular dish in Iran.[1] Ghormeh sabzi has different variants, which are based on the difference between beans and meat.
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Preparation
The main ingredients are a mixture of sauteed herbs, consisting mainly of parsley, leeks or green onions, and coriander, seasoned with the key spice of dried fenugreek leaves. The herb mixture has many variations.[2] Any dark bitter greens can be used, such as kale, mustard greens, or turnip greens, although none of those are part of the original recipe.[3]
This mixture is cooked with kidney beans, yellow or red onions, black lime (pierced dried limou-Amani Persian lime), and turmeric-seasoned lamb or beef. The dish is then served with polo (Persian parboiled and steamed rice) or over tahdig.[4]
The Financial Times noted that there is much disagreement among Iranians on the ingredients used in the stew.[5]
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Serving
Ghormeh sabzi, a flavorful stew, is traditionally served with basmati rice. However, it can also be eaten with flatbread, Shirazi salad (cucumbers, tomatoes, onions, and herbs), and Mast-o-khiar, a yogurt-cucumber dip.[6][7][8]
Cultural importance
Self magazine listed ghormeh sabzi as one of twelve of the most meaningful dishes among cultures passed down among families.[9] The Tehran Times wrote that the dish "is one of the most prominent dishes in Persian culinary heritage."[10]
Iranians in the diaspora traditionally celebrate "International Ghormeh Sabzi Appreciation Day" two days after Thanksgiving.[11]
Ghormeh sabzi is the first Iranian dish served in outer space, by Iranian-American astronaut Jasmin Moghbeli.[12][13][14][15][16]
See also
References
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