|Alternative names||Qormeh Sabzi|
|Place of origin||Iran|
|Region or state||Azerbaijan and Iran|
|Main ingredients||Herbs (parsley, leeks or green onions, cilantro, dried fenugreek leaves)|
|Cookbook: Ghormeh Sabzi Media: Ghormeh 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 Republic. It is often said to be the Iranian national dish. The history of Ghormeh sabzi dates back at least 500 to 2,000 years.
The main ingredients are a mixture of sauteed herbs, consisting mainly of parsley, leeks or green onions, coriander, seasoned with the key spice of 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 yellow split-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 chelow (Persian parboiled and steamed rice) or over tahdig.
- 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.
- Hosking, Richard (2010-01-01). Food and Language: Proceedings of the Oxford Symposium on Food and Cooking 2009. Oxford Symposium. ISBN 9781903018798.
- 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 Farsi 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.