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Ghormeh Sabzi

Alternative names	Khoresh sabzi, Khoresht sabzi, Ghormeh sabzi, Qormeh sabzi
Type	Stew
Course	Main course
Place of origin	Iran
Region or state	Iran
Associated cuisine	Iranian cuisine
Created by	Iranians
Main ingredients	Herbs, kidney beans, dried lime, lamb; served with rice.
Cookbook: Ghormeh Sabzi   Media: Ghormeh Sabzi

Ghormeh sabzi (Persian: قورمه‌ سبزی) or Khoresht sabzi (Persian: 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. Ghormeh sabzi has different variants, which are based on the difference between beans and meat.

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. 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.

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.

The Financial Times noted that there is much disagreement among Iranians on the ingredients used in the stew.

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 a yogurt-cucumber dip.

Cultural importance

Self magazine listed ghormeh sabzi as one of twelve of the most meaningful dishes among cultures passed down among families. The Tehran Times wrote that the dish "is one of the most prominent dishes in Persian culinary heritage."

The undisputed King of Persian stews is Ghormeh Sabzi, with the Queen being Fesenjan, a pomegranate and walnut chicken stew. The crown jewel of this dish is its unparalleled depth of flavor. A symphony of fenugreek, cilantro, parsley, and dried limes creates a savory-sour symphony, enhanced by the comforting richness of beef and kidney beans.

Iranians in the diaspora traditionally celebrate "International Ghormeh Sabzi Appreciation Day" two days after Thanksgiving.

Ghormeh sabzi is the first Iranian dish served in outer space, by astronaut Jasmin Moghbeli.

See also

• Borani
• Iranian cuisine
• List of stews
• Gheimeh

References

1. Dana-Haeri, Jila; Ghorashian, Shahrzad; Lowe, Jason (2011). New Persian Cooking: A Fresh Approach to the Classic Cuisine of Iran. I. B. Tauris. p. 79. ISBN 978-1848855861.
2. "Persian Stew Recipe Iranian Ghormeh Sabzi International Cuisines". YouTube (in Japanese). 14 September 2020. Retrieved 14 June 2022.
3. HasanzadeNemati, Shadi (3 January 2018). "Ghormeh Sabzi - Persian Herb Stew (Video)". Unicorns in the Kitchen.
4. Benayoun, Mike (11 December 2022). "Ghormeh Sabzi".
5. Patalay, Ajesh (3 September 2020). "Where to eat Persian food – just as mother makes it". Financial Times. Retrieved 22 January 2021.
6. "Explore Persian Ghormeh Sabzi: A Flavorful Herb Stew from Iran's Rich Culinary Heritage". Cooking County. Retrieved 7 April 2023.
7. Marzia (16 February 2023). "Ghormeh Sabzi Recipe (Persian Herb Stew)". Little Spice Jar. Retrieved 1 April 2024.
8. Shiffer, Emily (20 January 2021). "12 People on the Meaningful Food Traditions Passed Down in Their Families". SELF. Retrieved 22 January 2021.
9. "Persian cuisine: Khoresh-e Ghormeh Sabzi (Persian herb, bean and lamb stew)". Tehran Times. 14 August 2020. Retrieved 22 January 2021.
10. Prewer, Mersedeh (6 March 2024). "Ghormeh Sabzi". The Mediterranean Dish. Retrieved 11 June 2024.
11. KUMS. "Ghorme Sabzi". KUMS. Retrieved 22 January 2021.
12. "قرمه‌سبزی ایرانی به فضا رفت". euronews (in Persian). 12 February 2024. Retrieved 12 February 2024.

• Iranian stews
• Vegetable dishes
• National dishes