Ghormeh sabzi
Ghormeh Sabzi.JPG
Alternative namesKhoresh Sabzi, Koresht Sabzi, Ghormeh Sabzi, Qormeh Sabzi
TypeStew
CourseMain course
Place of origin Iran
Associated national cuisine Iran
Created byIranians
Main ingredientsHerbs:(Green onion, Parsley, Cilantro, Tarragon, Chives, Fenugreek leaves) Kidney Beans, Dried lime, Lamb

Ghormeh sabzi (Persian: قورمه‌ سبزی) or Khoresh sabzi (Persian: خورش‌ سبزی) also spelled as qormeh sabzi is an Iranian herb stew. It is considered the national dish of Iran. It is a very popular dish in Iran.[1]

History

Ghormeh sabzi dates back as far as 5,000 years[citation needed] and originated in Iran.

Etymology

Ghormeh is derived from Turkic kavurmak into Persian and means "braised," while sabzi is the Persian word for herbs.[2]

Preparation

Homemade ghormeh sabzi served with chelow and Shirazi salad
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. [3]。 Any dark bitter greens can be used, such as kale, mustard greens, or turnip greens, although none are part of the original recipe.[4]

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.[5]

The Financial Times noted that there is much disagreement among Iranians on the ingredients used in the stew.[6]

Cultural importance

Self magazine listed ghormeh sabzi as one of twelve most meaningful dishes among cultures passed down among families.[7] The Tehran Times wrote that the dish "is one of the most prominent dishes in Persian culinary heritage."[8] l

Iranians in the diaspora traditionally celebrate "International Ghormeh Sabzi Appreciation Day" two days after Thanksgiving.[9]

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. ^ Gur, Janna (2014). "Ghormeh Sabzi - Beef and Herb Stew". 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. Ghormeh in Persian means "stew," of which there are quite a lot in Persian cuisine. Sabzi means "herbs" and sometimes refers to the fresh herbs that accompany a traditional meal.
  3. ^ Persian Stew Recipe Iranian Ghormeh Sabzi International Cuisines (in Japanese), retrieved 2022-06-14
  4. ^ Ghormeh Sabzi – Persian Herb Stew
  5. ^ Iran: Ghormeh Sabzi
  6. ^ Patalay, Ajesh (2020-09-03). "Where to eat Persian food – just as mother makes it". www.ft.com. Retrieved 2021-01-22.
  7. ^ Shiffer, Emily. "12 People on the Meaningful Food Traditions Passed Down in Their Families". SELF. Retrieved 2021-01-22.
  8. ^ "Persian cuisine: Khoresh-e Ghormeh Sabzi (Persian herb, bean and lamb stew)". Tehran Times. 2020-08-14. Retrieved 2021-01-22.
  9. ^ KUMS. "Ghorme Sabzi". KUMS. Retrieved 2021-01-22.