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.[1] Ghormeh sabzi has different variants, which are based on the difference between beans and meat.

Ghormeh sabzi
Alternative namesKhoresh sabzi, khoresht sabzi, ghormeh sabzi, qormeh sabzi
TypeStew
CourseMain course
Place of origin Iran
Associated cuisine Iran
Created byIranians
Main ingredientsHerbs, kidney beans, dried lime, lamb; served with rice.

Etymology

The word ghormeh is borrowed from the Ottoman Turkish word ḳavurmeh (Ottoman Turkish: قاورمه) and means "roasted meat", while sabzi is the Persian word for herbs.[2][3][4]

Preparation
Homemade ghormeh sabzi served with chelow and Shirazi salad

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.[5] Any dark bitter greens can be used, such as kale, mustard greens, or turnip greens, although none are part of the original recipe.[6]

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.[7]

The Financial Times noted that there is much disagreement among Iranians on the ingredients used in the stew.[8]

Serving suggestions

Ghormeh sabzi, a flavorful stew, is traditionally served with rice. However, it can also be eaten with flatbread, Shirazi salad (cucumbers, tomatoes, onions, and herbs), and a yogurt-cucumber dip. [9]

Cultural importance

Self magazine listed ghormeh sabzi as one of twelve of the most meaningful dishes among cultures passed down among families.[10] The Tehran Times wrote that the dish "is one of the most prominent dishes in Persian culinary heritage."[11]

Iranians in the diaspora traditionally celebrate "International Ghormeh Sabzi Appreciation Day" two days after Thanksgiving.[12]

See also

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. "معنی قرمه | فرهنگ فارسی عمید". vajehyab.com.
  3. Gur, Janna (2014). "Ghormeh Sabzi". Jewish Soul Food: From Minsk to Marrakesh, More Than 100 Unforgettable Dishes Updated for Today's Kitchen. Knopf Doubleday Publishing Group. pp. 1–240. ISBN 978-0805243093.
  4. Doerfer, Gerhard (1967) Türkische und mongolische Elemente im Neupersischen [Turkic and Mongolian Elements in New Persian] (Akademie der Wissenschaften und der Literatur: Veröffentlichungen der Orientalischen Kommission)(in German), volume III, Wiesbaden: Franz Steiner Verlag, page 541
  5. "Persian Stew Recipe Iranian Ghormeh Sabzi International Cuisines" (in Japanese). Retrieved 14 June 2022.
  6. HasanzadeNemati, Shadi (3 January 2018). "Ghormeh Sabzi - Persian Herb Stew (Video)". Unicorns in the Kitchen.
  7. Benayoun, Mike (11 December 2022). "Ghormeh Sabzi".
  8. Patalay, Ajesh (3 September 2020). "Where to eat Persian food – just as mother makes it". Financial Times. Retrieved 22 January 2021.
  9. "Explore Persian Ghormeh Sabzi: A Flavorful Herb Stew from Iran's Rich Culinary Heritage". Cooking County. Retrieved 7 April 2023.
  10. Shiffer, Emily (20 January 2021). "12 People on the Meaningful Food Traditions Passed Down in Their Families". SELF. Retrieved 22 January 2021.
  11. "Persian cuisine: Khoresh-e Ghormeh Sabzi (Persian herb, bean and lamb stew)". Tehran Times. 14 August 2020. Retrieved 22 January 2021.
  12. KUMS. "Ghorme Sabzi". KUMS. Retrieved 22 January 2021.


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