Ghormeh sabzi

Ghormeh Sabzi

Origin
Place of origin	Iran
Region or state	Iranian Azerbaijan
Details
Type	Stew
Main ingredient(s)	Herbs (parsley, leeks or green onions, cilantro, dried fenugreek leaves)

Ghormeh Sabzi also spelled as Qormeh Sabzi (Persian: قورمه‌سبزی‎‎) (Azerbaijani: Səbzi Qovurma) is an Iranian herb stew from Azerbaijan region. It is a very popular dish in Iran (especially Iranian Azerbaijan) and neighboring Azerbaijan republic. Is often said to be the Iranian national dish. The history of Ghormeh sabzi dates back at least 500 to 2,000 years.

Etymology

Ghormeh is from Azeri Turkish Qavurma which means stewed and Sabzi is the word for herbs in Persian.

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., all work, although none are part of the original recipe).

This mixture is cooked with kidney beans, yellow split-peas or black-eyed 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 chelo (Persian parboiled and steamed rice) or over tahdig.

See also

• Persian cuisine
• Azerbaijani cuisine
• List of stews

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