Ghormeh sabzi: Difference between revisions
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'''Ghormeh sabzi''' ({{lang-fa|قورمه سبزی}}) or '''[[Khoresh|Khoresht]] sabzi''' ({{lang-fa|خورشت سبزی}}), also spelled ''qormeh sabzi'', is an [[Iranian cuisine|Iranian]] [[herb]] [[stew]]. It is considered the [[national dish]] and is a very popular dish in [[Iran |
'''Ghormeh sabzi''' ({{lang-fa|قورمه سبزی}}) or '''[[Khoresh|Khoresht]] sabzi''' ({{lang-fa|خورشت سبزی}}), also spelled ''qormeh sabzi'', is an [[Iranian cuisine|Iranian]] [[herb]] [[stew]]. It is considered the [[national dish]] and is a very popular dish in [[Iran]].<ref>{{cite book|last1=Dana-Haeri|first1=Jila|last2=Ghorashian|first2=Shahrzad|last3=Lowe|first3=Jason|title=New Persian Cooking: A Fresh Approach to the Classic Cuisine of Iran|date=2011|publisher=I. B. Tauris|isbn=978-1848855861 |page=79}}</ref> '''Ghormeh sabzi''' has different variants, which are based on the difference between beans and meat. |
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==Etymology== |
==Etymology== |
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The word ''ghormeh'' is borrowed from the [[ |
The word ''ghormeh'' is borrowed from the [[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 17:16, 17 November 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 and is a very popular dish in Iran.[1] Ghormeh sabzi has different variants, which are based on the difference between beans and meat.
Etymology
The word ghormeh is borrowed from the Ottoman Turkish word ḳavurmeh (Ottoman Turkish: قاورمه) and means "roasted meat", while sabzi is the Persian word for herbs.[2][3][4]
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.[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]
Serving
Ghormeh sabzi, a flavorful stew, is traditionally served with rice. However, it can also be eaten with flatbread, Shirazi salad (cucumbers, tomatoes, onions, and herbs), and a yogurt-cucumber dip.[9][better source needed]
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.
- ^ "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". Financial Times. Retrieved 22 January 2021.
- ^ "Explore Persian Ghormeh Sabzi: A Flavorful Herb Stew from Iran's Rich Culinary Heritage". Cooking County. Retrieved 7 April 2023.
- ^ 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.