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Ghormeh sabzi

From Wikipedia, the free encyclopedia

Ghormeh sabzi
TypeStew
CourseMain course
Place of origin Iran
Region or state Iran
Associated cuisineIranian cuisine
Created byIranians
Main ingredientsherbs, red kidney beans, dried lime, lemons, tumeric, saffron, lamb; served with Persian saffron rice
  • Wikibooks logo Cookbook: Ghormeh sabzi
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Ghormeh sabzi (Persian: قورمه‌ سبزی) or Khoresht Sabzi ( Persian: خورشت سبزی ) is a traditional Persian herbal stew. It is considered the national dish of Iran and is a very commonly served dish.[1] Ghormeh sabzi has different variants, which are mainly based on the difference between the beans and meat used in the stew.

Preparation

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Homemade ghormeh sabzi served with Persian chelow and Shirazi salad

The main ingredients are a combination of carefully sautéed herbs, consisting of parsley, leeks, green onions, and coriander, seasoned with the key spice of dried fenugreek leaves. Any dark bitter greens can be used, such as kale, mustard greens, or turnip greens, although none of those are part of the original recipe and are not typically used.[2]

This mixture is cooked with red kidney beans, yellow or red onions, black lime (pierced dried Persian lime), and pieces of slowly braised lamb seasoned with turmeric. The dish is then served with pollo (Persian steamed saffron rice) and tahdig (Persian crispy rice).[3]

The Financial Times noted that there is some disagreement among Iranians on one of the ingredients used in the stew.[4] The classical and most common version cooked throughout Iran uses red kidney beans, while one version cooked in the south of Iran uses black-eyed beans.[5]

History

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Ghormeh sabzi belongs to the Persian khoresh tradition, a category of stew dishes very frequently encountered in Persian cuisine. It is one of the oldest khoresh stews in Persian cuisine and is estimated to be at least 2,500 years old. In Encyclopedia Iranica, ghormeh sabzi is listed among the chief Persian khoresh dishes prepared in Iran.[6] More broadly, Persian cookery today is traceable to the ancient traditions that took shape thousands of years ago on the Iranian Plateau.[7] The earliest surviving classical cookbooks in Persian date from the Safavid period[8]. Persian cuisine was further refined in the Qajar period, which Encyclopedia Iranica describes as the predecessor of present-day Persian cuisine and as continuing the ancient Persian tradition of sour khoresh stews combining meat with herbs, vegetables, beans, lentils, fresh and dried fruits, saffron, dried limes, lemons, and verjuice.[9]

Serving

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Ghormeh sabzi, a flavorful Persian herbal stew, is traditionally served with Persian saffron rice. However, it can also be eaten with Persian flatbread, shirazi salad (cucumbers, tomatoes, onions, herbs, and pomegranate molasses), and mast-o-khiar, a traditional Persian yoghurt-cucumber dip.[10][11][12]

Cultural importance

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Self magazine listed ghormeh sabzi as one of twelve of the most meaningful dishes among cultures passed down among families.[13] The Tehran Times wrote that the dish "is one of the most prominent dishes in Persian culinary heritage."[14]

Iranians in the diaspora traditionally celebrate "International Ghormeh Sabzi Appreciation Day" two days after Thanksgiving.[15]

Ghormeh sabzi is the first Iranian dish served in outer space, by Iranian-American astronaut Jasmin Moghbeli.[16][17][18][19][20]

See also

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References

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  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. ↑ HasanzadeNemati, Shadi (3 January 2018). "Ghormeh Sabzi - Persian Herb Stew (Video)". Unicorns in the Kitchen.
  3. ↑ Benayoun, Mike (11 December 2022). "Ghormeh Sabzi".
  4. ↑ Patalay, Ajesh (3 September 2020). "Where to eat Persian food – just as mother makes it". Financial Times. Retrieved 22 January 2021.
  5. ↑ Title: Iran Author: Maryam Matine-Daftary Publisher: Charles Scribner's Sons Date: 2003 Pages: 283–288 Website: Gale In Context: Global Issues URL: https://link.gale.com/apps/doc/CX3403400350/GIC Access date: 19 April 2026
  6. ↑ "ḴOREŠ". Encyclopaedia Iranica. Retrieved 26 April 2026.
  7. ↑ "ĀŠPAZĪ". Encyclopaedia Iranica. Retrieved 26 April 2026.
  8. ↑ "COOKBOOKS". Encyclopaedia Iranica. Retrieved 26 April 2026.
  9. ↑ "QAJAR DYNASTY xiv. Qajar Cuisine". Encyclopaedia Iranica. Retrieved 26 April 2026.
  10. ↑ "Explore Persian Ghormeh Sabzi: A Flavorful Herb Stew from Iran's Rich Culinary Heritage". Cooking County. Retrieved 7 April 2023.
  11. ↑ Marzia (16 February 2023). "Ghormeh Sabzi Recipe (Persian Herb Stew)". Little Spice Jar. Retrieved 1 April 2024.
  12. ↑ HasanzadeNemati, Shadi (8 July 2021). "Mast o Khiar Persian Yogurt and Cucumber Dip". Unicorns in the Kitchen. Retrieved 11 February 2025.
  13. ↑ Shiffer, Emily (20 January 2021). "12 People on the Meaningful Food Traditions Passed Down in Their Families". SELF. Retrieved 22 January 2021.
  14. ↑ "Persian cuisine: Khoresh-e Ghormeh Sabzi (Persian herb, bean and lamb stew)". Tehran Times. 14 August 2020. Retrieved 22 January 2021.
  15. ↑ KUMS. "Ghorme Sabzi". KUMS. Retrieved 22 January 2021.
  16. ↑ "قرمه‌سبزی ایرانی به فضا رفت". euronews (in Persian). 12 February 2024. Retrieved 12 February 2024.
  17. ↑ "Iran's Trademark Cuisine Ghormeh Sabzi First Food In Space - Iran Front Page". ifpnews.com. 13 February 2024. Retrieved 28 May 2025.
  18. ↑ مجتهدی, سمن (13 February 2024). "با یاسمین مقبلی؛ قرمه‌سبزی به فضا رفت". پایگاه خبری صنعت غذا و کشاورزی - اگروفودنیوز (in Persian). Retrieved 28 May 2025.
  19. ↑ "قرمه سبزی خوردن یاسمین مقبلی در فضا". خبرآنلاین (in Persian). 12 February 2024. Retrieved 28 May 2025.
  20. ↑ TABNAK, تابناک | (2 February 2025). "روایت یاسمین مقبلی از قرمه سبزی تا تماشای ایران در فضا". fa (in Persian). Retrieved 28 May 2025.


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