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 of Iran. It is a very popular dish in Iran.[1]
 | |
| Alternative names | Khoresh sabzi, koresht sabzi, ghormeh sabzi, qormeh sabzi |
|---|---|
| Type | Stew |
| Course | Main course |
| Place of origin |  Iran |
| Associated cuisine | Iran |
| Created by | Iranians |
| Main ingredients | Herbs, kidney beans, dried lime, lamb, Served with rice. |
HistoryEdit
Ghormeh sabzi dates back as far as 5,000 years and originated in Iran.[2]
EtymologyEdit
The word ghormeh[3] is borrowed from Turkish[citation needed] and means pieces of meat that have been sautéed," while sabzi is the Persian word for herbs.[4]
PreparationEdit
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. [5] Any dark bitter greens can be used, such as kale, mustard greens, or turnip greens, although none are part of the original recipe.[6]
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.[7]
The Financial Times noted that there is much disagreement among Iranians on the ingredients used in the stew.[8]
Cultural importanceEdit
Self magazine listed ghormeh sabzi as one of twelve of the most meaningful dishes among cultures passed down among families.[9] The Tehran Times wrote that the dish "is one of the most prominent dishes in Persian culinary heritage."[10]
Iranians in the diaspora traditionally celebrate "International Ghormeh Sabzi Appreciation Day" two days after Thanksgiving.[11]
See alsoEdit
ReferencesEdit
- ^ 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.ilna.ir/%D8%A8%D8%AE%D8%B4-%D8%B3%D8%A7%DB%8C%D8%B1-%D8%B1%D8%B3%D8%A7%D9%86%D9%87-%D9%87%D8%A7-10/1251526-%D8%AA%D8%A7%D8%B1%DB%8C%D8%AE%DA%86%D9%87-%D9%87%D8%B2%D8%A7%D8%B1%D8%B3%D8%A7%D9%84%D9%87-%D9%82%D8%B1%D9%85%D9%87-%D8%B3%D8%A8%D8%B2%DB%8C
- ^ "معنی قرمه | فرهنگ فارسی عمید". vajehyab.com.
- ^ 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.
- ^ Persian Stew Recipe Iranian Ghormeh Sabzi International Cuisines (in Japanese), retrieved 2022-06-14
- ^ HasanzadeNemati, Shadi (January 3, 2018). "Ghormeh Sabzi - Persian Herb Stew (Video)". Unicorns in the Kitchen.
- ^ Benayoun, Mike (December 11, 2022). "Ghormeh Sabzi".
- ^ Patalay, Ajesh (2020-09-03). "Where to eat Persian food – just as mother makes it". www.ft.com. Retrieved 2021-01-22.
- ^ Shiffer, Emily (20 January 2021). "12 People on the Meaningful Food Traditions Passed Down in Their Families". SELF. Retrieved 2021-01-22.
- ^ "Persian cuisine: Khoresh-e Ghormeh Sabzi (Persian herb, bean and lamb stew)". Tehran Times. 2020-08-14. Retrieved 2021-01-22.
- ^ KUMS. "Ghorme Sabzi". KUMS. Retrieved 2021-01-22.
External linksEdit
- Ghormeh Sabzi (recipe, ingredients, instructions, and variety)
- Ghormeh Sabzi recipe and picture
- Ghorme Sabzi (Ghormeh Sabzi ) Recipe Archived 2007-10-29 at the Wayback Machine
- Ghorme Sabzi recipe
- Iranian Stews (Khoresh)
- Extremely Easy to Follow Qormeh Sabzi Recipe
- Persian Cooking Finds a Home in Los Angeles Archived 2013-06-15 at the Wayback Machine