Ghormeh sabzi: Difference between revisions
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==Etymology== |
==Etymology== |
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The word ''ghormeh'' is a borrowing from the borrowed from [[Ottoman Turkish language|Ottoman Turkish]] word ''ḳavurmeh'' ({{lang-ota|قاورمه}}) and means "[[roasted]] meat"," while ''sabzi'' is the Persian word for herbs.<ref>{{Cite web|url=https://vajehyab.com/amid/%D9%82%D8%B1%D9%85%D9%87|title=معنی قرمه | فرهنگ فارسی عمید|website=vajehyab.com}}</ref><ref>{{cite book|last1=Gur|first1=Janna|title=Jewish Soul Food: From Minsk to Marrakesh, More Than 100 Unforgettable Dishes Updated for Today's Kitchen|date=2014|publisher=Knopf Doubleday Publishing Group|isbn=978-0805243093|pages=1–240|chapter=Ghormeh Sabzi}}</ref><ref name="Doerfer">Doerfer, Gerhard (1967) Türkische und mongolische Elemente im Neupersischen [Turkic and Mongolian Elements in New Persian] (Akademie der Wissenschaften und der Literatur: Veröffentlichungen der Orientalischen Kommission)(in German), volume III, Wiesbaden: Franz Steiner Verlag, page 541</ref> |
The word ''ghormeh'' is a borrowing from the borrowed from [[Ottoman Turkish language|Ottoman Turkish]] word ''ḳavurmeh'' ({{lang-ota|قاورمه}}) and means "[[roasted]] meat"," while ''sabzi'' is the [[Persian language|Persian]] word for herbs.<ref>{{Cite web|url=https://vajehyab.com/amid/%D9%82%D8%B1%D9%85%D9%87|title=معنی قرمه | فرهنگ فارسی عمید|website=vajehyab.com}}</ref><ref>{{cite book|last1=Gur|first1=Janna|title=Jewish Soul Food: From Minsk to Marrakesh, More Than 100 Unforgettable Dishes Updated for Today's Kitchen|date=2014|publisher=Knopf Doubleday Publishing Group|isbn=978-0805243093|pages=1–240|chapter=Ghormeh Sabzi}}</ref><ref name="Doerfer">Doerfer, Gerhard (1967) Türkische und mongolische Elemente im Neupersischen [Turkic and Mongolian Elements in New Persian] (Akademie der Wissenschaften und der Literatur: Veröffentlichungen der Orientalischen Kommission)(in German), volume III, Wiesbaden: Franz Steiner Verlag, page 541</ref> |
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==Preparation== |
==Preparation== |
Revision as of 05:41, 28 June 2023
Alternative names | Khoresh sabzi, khoresht sabzi, ghormeh sabzi, qormeh sabzi |
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Type | Stew |
Course | Main course |
Place of origin | |
Associated cuisine | |
Created by | Iranians |
Main ingredients | Herbs, kidney beans, dried lime, lamb, Served with rice. |
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]
History
Ghormeh sabzi dates back as far as 2500-5000 years and originated in Iran.[2]
Etymology
The word ghormeh is a borrowing from the borrowed from Ottoman Turkish word ḳavurmeh (Ottoman Turkish: قاورمه) and means "roasted meat"," while sabzi is the Persian word for herbs.[3][4][5]
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. [6] Any dark bitter greens can be used, such as kale, mustard greens, or turnip greens, although none are part of the original recipe.[7]
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.[8]
The Financial Times noted that there is much disagreement among Iranians on the ingredients used in the stew.[9]
Cultural importance
Self magazine listed ghormeh sabzi as one of twelve of the most meaningful dishes among cultures passed down among families.[10] The Tehran Times wrote that the dish "is one of the most prominent dishes in Persian culinary heritage."[11]
Iranians in the diaspora traditionally celebrate "International Ghormeh Sabzi Appreciation Day" two days after Thanksgiving.[12]
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.
- ^ "تاریخچه 5 هزارساله قرمه سبزی". خبرگزاری ایلنا. Retrieved 10 April 2023.
- ^ "معنی قرمه | فرهنگ فارسی عمید". vajehyab.com.
- ^ Gur, Janna (2014). "Ghormeh Sabzi". 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.
- ^ Doerfer, Gerhard (1967) Türkische und mongolische Elemente im Neupersischen [Turkic and Mongolian Elements in New Persian] (Akademie der Wissenschaften und der Literatur: Veröffentlichungen der Orientalischen Kommission)(in German), volume III, Wiesbaden: Franz Steiner Verlag, page 541
- ^ Persian Stew Recipe Iranian Ghormeh Sabzi International Cuisines (in Japanese), retrieved 14 June 2022
- ^ HasanzadeNemati, Shadi (3 January 2018). "Ghormeh Sabzi - Persian Herb Stew (Video)". Unicorns in the Kitchen.
- ^ Benayoun, Mike (11 December 2022). "Ghormeh Sabzi".
- ^ Patalay, Ajesh (3 September 2020). "Where to eat Persian food – just as mother makes it". www.ft.com. Retrieved 22 January 2021.
- ^ Shiffer, Emily (20 January 2021). "12 People on the Meaningful Food Traditions Passed Down in Their Families". SELF. Retrieved 22 January 2021.
- ^ "Persian cuisine: Khoresh-e Ghormeh Sabzi (Persian herb, bean and lamb stew)". Tehran Times. 14 August 2020. Retrieved 22 January 2021.
- ^ KUMS. "Ghorme Sabzi". KUMS. Retrieved 22 January 2021.