• Source: Ghormeh sabzi

Ghormeh sabzi (Persian: قورمه‌ سبزی) or Khoresht sabzi (Persian: خورشت سبزی), also spelled qormeh sabzi, is an Iranian herb stew. It is considered the national dish and is a very popular dish in Iran. Ghormeh sabzi has different variants, which are based on the difference between beans and meat.




Preparation



The main ingredients are a mixture of sauteed herbs, consisting mainly of parsley, leeks or green onions, and coriander, seasoned with the key spice of dried fenugreek leaves. The herb mixture has many variations.
Any dark bitter greens can be used, such as kale, mustard greens, or turnip greens, although none of those is part of the original recipe.
This mixture is cooked with kidney beans, yellow or red onions, black lime (pierced dried limou-Amani Persian lime), and turmeric-seasoned lamb or beef. The dish is then served with polo (Persian parboiled and steamed rice) or over tahdig.
The Financial Times noted that there is much disagreement among Iranians on the ingredients used in the stew.




Serving


Ghormeh sabzi, a flavorful stew, is traditionally served with basmati rice. However, it can also be eaten with flatbread, Shirazi salad (cucumbers, tomatoes, onions, and herbs), and a yogurt-cucumber dip.




Cultural importance


Self magazine listed ghormeh sabzi as one of twelve of the most meaningful dishes among cultures passed down among families. The Tehran Times wrote that the dish "is one of the most prominent dishes in Persian culinary heritage."
The undisputed King of Persian stews is Ghormeh Sabzi, with the Queen being Fesenjan, a pomegranate and walnut chicken stew. The crown jewel of this dish is its unparalleled depth of flavor. A symphony of fenugreek, cilantro, parsley, and dried limes creates a savory-sour symphony, enhanced by the comforting richness of beef and kidney beans.
Iranians in the diaspora traditionally celebrate "International Ghormeh Sabzi Appreciation Day" two days after Thanksgiving.
Ghormeh sabzi is the first Iranian dish served in outer space, by astronaut Jasmin Moghbeli.




See also


Borani
Iranian cuisine
List of stews
Gheimeh




References

Kata Kunci Pencarian:

• Kelabat
• Hidangan Iran
• Hidangan Azerbaijan
• Ghormeh sabzi
• Sabzi
• Kuku (food)
• Sabzi khordan
• Khoresh
• Kabab koobideh
• Omelette
• Aush reshteh
• Fesenjān
• Chelow kabab