Ghormeh sabzi
Ghormeh sabzi, also known as khoresht sabzi, also spelled qormeh sabzi, is an Iranian herb stew. It is considered the national dish and is a very commonly served 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 are part of the original recipe.
This mixture is cooked with kidney beans, yellow or red onions, black lime, and turmeric-seasoned lamb or beef. The dish is then served with polo 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, and mast-o-khiar, 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."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 Iranian-American astronaut Jasmin Moghbeli.