Ghormeh sabzi facts for kids
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| Alternative names | Khoresh sabzi, koresht sabzi, ghormeh sabzi, qormeh sabzi |
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| Type | Stew |
| Course | Main course |
| Place of origin |  Iran |
| Associated national cuisine | Iran |
| Created by | Iranians |
| Main ingredients | Herbs, kidney beans, dried lime, lamb |
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 of Iran. It is a very popular dish in Iran.
History
Ghormeh sabzi dates back as far as 5,000 years and originated in Iran.
Etymology
Ghormeh is derived from Persian and means "braised," while sabzi is the Persian word for herbs.
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 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.
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."
Iranians in the diaspora traditionally celebrate "International Ghormeh Sabzi Appreciation Day" two days after Thanksgiving.
See also
In Spanish: Qormeh sabzi para niños
