Ghormeh sabzi
 The National Dish of Iran | |
| Alternative names | Qormeh Sabzi |
|---|---|
| Type | Stew |
| Place of origin |  Iran |
| Main ingredients | Herbs (parsley, leeks or green onions, cilantro, dried fenugreek leaves) |
Ghormeh Sabzi (Persian: قورمه سبزی) (also spelled as Qormeh Sabzi) is an Iranian herb stew. It is a very popular dish in Iran.[1]
Etymology
Ghormeh is the Persian language (borrowed from Turkish kavırmak[2]) word for "stew",[3] while sabzi is the Persian word for herbs.[4]
Preparation
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., 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.
International Ghormeh Sabzi Day
The last Saturday of each November (First Shanbeh of the Month of Azar in Solar-Hijri Calendar) was declared as the International Ghorme Sabzi day (Persian: روز جهانی قرمه سبزی) by Iranian expats to familiarize people of different cultures with Iranian cuisine and history. This unofficial holiday is usually two days after Thanksgiving Day in the United States.
See also
References
- ^ 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.
- ^ https://www.vajehyab.com/dehkhoda/%D9%82%D8%B1%D9%85%D9%87.
{{cite book}}: Missing or empty|title=(help) - ^ 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 Persian 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.
External links
- Ghormeh Sabzi recipe and picture
- Ghorme Sabzi (Ghormeh Sabzi ) Recipe
- Ghorme Sabzi recipe
- Iranian Stews (Khoresh)
- Extremely Easy to Follow Qormeh Sabzi Recipe
- Persian Cooking Finds a Home in Los Angeles
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