 | |
| Alternative names | Khoresh sabzi, khoresht sabzi, qormeh sabzi |
|---|---|
| Type | Stew |
| Course | Main course |
| Place of origin |  Iran |
| Region or state | Iran |
| Associatedcuisine | Iranian cuisine |
| Created by | Iranians |
| Main ingredients | Herbs, kidney beans, dried lime, lamb; served with rice |
Ghormeh sabzi (Persian:قورمه سبزی), also known askhoresht sabzi (خورشت سبزی), also spelledqormeh sabzi, is anIranianherbstew. It is considered thenational dish and is a very commonly served dish inIran.[1]Ghormeh sabzi has different variants, which are based on the difference between beans and meat.
The main ingredients are a mixture ofsauteed herbs, consisting mainly ofparsley,leeks orgreen onions, andcoriander, seasoned with the key spice of driedfenugreek leaves. The herb mixture has many variations.[2]Any dark bitter greens can be used, such askale,mustard greens, orturnip greens, although none of those are part of the original recipe.[3]
This mixture is cooked withkidney beans, yellow orred onions,black lime (pierced dried limou-AmaniPersian lime), andturmeric-seasoned lamb or beef. The dish is then served with polo (Persian parboiled and steamedrice) or overtahdig.[4]
TheFinancial Times noted that there is much disagreement among Iranians on the ingredients used in the stew.[5]
Ghormeh sabzi, a flavorful stew, is traditionally served withbasmati rice. However, it can also be eaten with flatbread,Shirazi salad (cucumbers, tomatoes, onions, and herbs), andmast-o-khiar, a yogurt-cucumber dip.[6][7][8]
Self magazine listedghormeh sabzi as one of twelve of the most meaningful dishes among cultures passed down among families.[9] TheTehran 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 afterThanksgiving.[11]
Ghormeh sabzi is the first Iranian dish served in outer space, by Iranian-American astronautJasmin Moghbeli.[12][13][14][15][16]
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