Ghormeh sabzi

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Ghormeh Sabzi or Qormeh Sabzi
Ghormeh Sabzi.JPG
Type Stew
Place of origin Iran
Main ingredients Herbs (parsley, leeks or green onions, cilantro, [dried fenugreek leaves
Cookbook: Ghormeh Sabzi or Qormeh Sabzi  Media: Ghormeh Sabzi or Qormeh Sabzi

Ghormeh Sabzi also spelled as Qormeh Sabzi (Persian: قورمه‌سبزی‎‎) (Azerbaijani: Səbzi Qovurma) is an Iranian herb stew. It is a very popular dish in Iran and neighboring Azerbaijan and is often said to be the Iranian national dish. The history of Ghormeh sabzi dates back at least 500 to 2,000 years.

Ghormeh (from Azeri Turkish Qavurma) means stewed and Sabzi is Persian word for herbs. The main ingredients are a mixture of sauteed herbs, consisting mainly of parsley, leeks or green onions, coriander, seasoned with the key spice of "shanbalileh" (dried fenugreek) leaves. The herb mixture has many variations; any dark bitter green can be used (kale, mustard greens, turnip greens, etc., all work, although none are part of the original recipe).

This mixture is cooked with kidney beans or black-eyed peas, yellow or red onions, black lime (pierced dried limu-Omani Persian lime), and turmeric-seasoned lamb or beef.The dish is then served with polo (Persian rice) or over tahdig.

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