Ghormeh sabzi: Difference between revisions
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{{Infobox prepared food |
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'''Ghormeh sabzi''' ({{lang-fa|قورمه سبزی}}) or '''[[Khoresh]]t sabzi''' ({{lang-fa| |
'''Ghormeh sabzi''' ({{lang-fa|قورمه سبزی}}) or '''[[Khoresh]]t 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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==Preparation== |
==Preparation== |
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[[File:Ailin14VeganGhormehSabzi.JPG|thumb|Homemade ''ghormeh sabzi'' served with [[Pilaf|chelow]] and [[Shirazi salad]]]] |
[[File:Ailin14VeganGhormehSabzi.JPG|thumb|Homemade ''ghormeh sabzi'' served with [[Pilaf|chelow]] and [[Shirazi salad]]]] |
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The main ingredients are a mixture of [[Sautéing|sauteed]] herbs, consisting mainly of [[parsley]], [[leek]]s or [[Scallion|green onions]], and [[coriander]], seasoned with the key spice of dried [[fenugreek]] leaves. The herb mixture has many variations.<ref>{{Cite web |title=Persian Stew Recipe Iranian Ghormeh Sabzi International Cuisines |url=https://www.youtube.com/watch?v=UOa-rm-4ulA|language=ja-JP |access-date=2022-06-14}}</ref> |
The main ingredients are a mixture of [[Sautéing|sauteed]] herbs, consisting mainly of [[parsley]], [[leek]]s, or [[Scallion|green onions]], and [[coriander]], seasoned with the key spice of dried [[fenugreek]] leaves. The herb mixture has many variations.<ref>{{Cite web |title=Persian Stew Recipe Iranian Ghormeh Sabzi International Cuisines | website=[[YouTube]] | date=14 September 2020 |url=https://www.youtube.com/watch?v=UOa-rm-4ulA|language=ja-JP |access-date=2022-06-14}}</ref> |
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Any dark bitter greens can be used, such as [[kale]], [[Brassica juncea|mustard greens]], or [[turnip greens]], although none are part of the original recipe.<ref>{{Cite web|url=https://www.unicornsinthekitchen.com/ghormeh-sabzi-persian-herb-stew/ |title=Ghormeh Sabzi - Persian Herb Stew (Video) |first=Shadi|last=HasanzadeNemati|date=January 3, 2018 |publisher=Unicorns in the Kitchen}}</ref> |
Any dark bitter greens can be used, such as [[kale]], [[Brassica juncea|mustard greens]], or [[turnip greens]], although none are part of the original recipe.<ref>{{Cite web|url=https://www.unicornsinthekitchen.com/ghormeh-sabzi-persian-herb-stew/ |title=Ghormeh Sabzi - Persian Herb Stew (Video) |first=Shadi|last=HasanzadeNemati|date=January 3, 2018 |publisher=Unicorns in the Kitchen}}</ref> |
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== Cultural importance == |
== Cultural importance == |
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[[Self (magazine)|''Self'' magazine]] listed ghormeh sabzi as one of twelve of the most meaningful dishes among cultures passed down among families.<ref>{{Cite web|last=Shiffer|first=Emily|title=12 People on the Meaningful Food Traditions Passed Down in Their Families|url=https://www.self.com/story/food-traditions|access-date=2021-01-22|website=SELF|date=20 January 2021 |language=en-us}}</ref> The ''[[Tehran Times]]'' wrote that the dish "is one of the most prominent dishes in Persian culinary heritage."<ref>{{Cite web|date=2020-08-14|title=Persian cuisine: Khoresh-e Ghormeh Sabzi (Persian herb, bean and lamb stew)|url=https://www.tehrantimes.com/news/451223/Persian-cuisine-Khoresh-e-Ghormeh-Sabzi-Persian-herb-bean|access-date=2021-01-22|website=Tehran Times|language=en}}</ref> |
[[Self (magazine)|''Self'' magazine]] listed ghormeh sabzi as one of twelve of the most meaningful dishes among cultures passed down among families.<ref>{{Cite web|last=Shiffer|first=Emily|title=12 People on the Meaningful Food Traditions Passed Down in Their Families|url=https://www.self.com/story/food-traditions|access-date=2021-01-22|website=SELF|date=20 January 2021 |language=en-us}}</ref> The ''[[Tehran Times]]'' wrote that the dish "is one of the most prominent dishes in Persian culinary heritage."<ref>{{Cite web|date=2020-08-14|title=Persian cuisine: Khoresh-e Ghormeh Sabzi (Persian herb, bean and lamb stew)|url=https://www.tehrantimes.com/news/451223/Persian-cuisine-Khoresh-e-Ghormeh-Sabzi-Persian-herb-bean|access-date=2021-01-22|website=Tehran Times|language=en}}</ref> |
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The undisputed King of Persian stews is Ghormeh Sabzi, with the Queen being [[Fesenjān|Fesenjan]], a pomegranate and walnut chicken stew. The crown jewel of this dish is its unparalleled depth of flavor. A symphony of fenugreek, cilantro, parsley, and dried limes creates a savory-sour symphony, enhanced by the comforting richness of beef and kidney beans.<ref>{{Cite web |last=Prewer |first=Mersedeh |date=2024-03-06 |title=Ghormeh Sabzi |url=https://www.themediterraneandish.com/ghormeh-sabzi/ |access-date=2024-06-11 |website=The Mediterranean Dish |language=en-US}}</ref> |
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Iranians in the diaspora traditionally celebrate "International Ghormeh Sabzi Appreciation Day" two days after [[Thanksgiving]].<ref>{{Cite web|last=KUMS|title=Ghorme Sabzi|url=https://www.kums.ac.ir/en/students/is/dining/iiris/ghormesabzi|access-date=2021-01-22|website=KUMS|language=en}}</ref> |
Iranians in the diaspora traditionally celebrate "International Ghormeh Sabzi Appreciation Day" two days after [[Thanksgiving]].<ref>{{Cite web|last=KUMS|title=Ghorme Sabzi|url=https://www.kums.ac.ir/en/students/is/dining/iiris/ghormesabzi|access-date=2021-01-22|website=KUMS|language=en}}</ref> |
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*[[Iranian cuisine]] |
*[[Iranian cuisine]] |
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*[[List of stews]] |
*[[List of stews]] |
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*[[Saag]] |
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*[[Gheimeh]] |
*[[Gheimeh]] |
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Latest revision as of 17:25, 24 June 2024
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.
Preparation
[edit]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.[2] Any dark bitter greens can be used, such as kale, mustard greens, or turnip greens, although none are part of the original recipe.[3]
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.[4]
The Financial Times noted that there is much disagreement among Iranians on the ingredients used in the stew.[5]
Serving
[edit]Ghormeh sabzi, a flavorful stew, is traditionally served with basmati rice. However, it can also be eaten with flatbread, Shirazi salad (cucumbers, tomatoes, onions, and herbs), and a yogurt-cucumber dip.[6][better source needed][7]
Cultural importance
[edit]Self magazine listed ghormeh sabzi as one of twelve of the most meaningful dishes among cultures passed down among families.[8] The Tehran Times wrote that the dish "is one of the most prominent dishes in Persian culinary heritage."[9]
The undisputed King of Persian stews is Ghormeh Sabzi, with the Queen being Fesenjan, a pomegranate and walnut chicken stew. The crown jewel of this dish is its unparalleled depth of flavor. A symphony of fenugreek, cilantro, parsley, and dried limes creates a savory-sour symphony, enhanced by the comforting richness of beef and kidney beans.[10]
Iranians in the diaspora traditionally celebrate "International Ghormeh Sabzi Appreciation Day" two days after Thanksgiving.[11]
Ghormeh sabzi is the first Iranian dish served in outer space, by astronaut Jasmin Moghbeli.[12]
See also
[edit]References
[edit]- ^ 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.
- ^ "Persian Stew Recipe Iranian Ghormeh Sabzi International Cuisines". YouTube (in Japanese). 14 September 2020. 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.
- ^ Marzia (16 February 2023). "Ghormeh Sabzi Recipe (Persian Herb Stew)". Little Spice Jar. Retrieved 1 April 2024.
- ^ 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.
- ^ Prewer, Mersedeh (6 March 2024). "Ghormeh Sabzi". The Mediterranean Dish. Retrieved 11 June 2024.
- ^ KUMS. "Ghorme Sabzi". KUMS. Retrieved 22 January 2021.
- ^ "قرمهسبزی ایرانی به فضا رفت". euronews (in Persian). 12 February 2024. Retrieved 12 February 2024.