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{{Use dmy dates|date=April 2023}}
{{Use dmy dates|date=April 2023}}
{{Infobox prepared food
{{Infobox prepared food
| name =
| name = Ghormeh Sabzi
| image = Ghormeh Sabzi.JPG
| image = Ghormeh Sabzi.JPG
| image_size = 220px
| image_size = 220px
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| alternate_name = Khoresh sabzi, khoresht sabzi, ghormeh sabzi, qormeh sabzi
| alternate_name = Khoresh sabzi, khoresht sabzi, ghormeh sabzi, qormeh sabzi
| country = {{IRN}}
| country = {{IRN}}
| region = {{IRN}}
| region =
| national_cuisine = {{IRN}}
| national_cuisine = {{IRN}}
| creator = [[Demographics of Iran|Iranians]]
| creator = [[Demographics of Iran|Iranians]]
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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]].<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.
'''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.

==Etymology==
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 &#124; 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>


==Preparation==
==Preparation==
[[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]]]]


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>
Any dark bitter greens can be used, such as kale, 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>


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]].<ref>{{Cite web|url=https://www.196flavors.com/iran-ghormeh-sabzi/|title=Ghormeh Sabzi|first=Mike|last=Benayoun|date=December 11, 2022}}</ref>
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]].<ref>{{Cite web|url=https://www.196flavors.com/iran-ghormeh-sabzi/|title=Ghormeh Sabzi|first=Mike|last=Benayoun|date=December 11, 2022}}</ref>
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The ''Financial Times'' noted that there is much disagreement among Iranians on the ingredients used in the stew.<ref>{{Cite web |last=Patalay |first=Ajesh |date=2020-09-03|title=Where to eat Persian food – just as mother makes it |url=https://www.ft.com/content/07343b2e-3b85-45ab-a722-8d23fb31f0a4|access-date=2021-01-22 |website=Financial Times |language=en-GB}}</ref>
The ''Financial Times'' noted that there is much disagreement among Iranians on the ingredients used in the stew.<ref>{{Cite web |last=Patalay |first=Ajesh |date=2020-09-03|title=Where to eat Persian food – just as mother makes it |url=https://www.ft.com/content/07343b2e-3b85-45ab-a722-8d23fb31f0a4|access-date=2021-01-22 |website=Financial Times |language=en-GB}}</ref>


== Serving suggestions==
== 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.
Ghormeh sabzi, a flavorful stew, is traditionally served with [[Basmati|basmati rice]]. However, it can also be eaten with flatbread, [[Shirazi salad]] (cucumbers, tomatoes, onions, and herbs), and a yogurt-cucumber dip.<ref>{{cite web |title=Explore Persian Ghormeh Sabzi: A Flavorful Herb Stew from Iran's Rich Culinary Heritage |url=https://cookingcounty.com/persian-ghormeh-sabzi/ |publisher=Cooking County |access-date=7 April 2023}}</ref>{{BSN|reason=The current source is insufficiently reliable ([[WP:NOTRS]]).|date=November 2023}}<ref>{{Cite web |last=Marzia |date=2023-02-16 |title=Ghormeh Sabzi Recipe (Persian Herb Stew) |url=https://littlespicejar.com/ghormeh-sabzi/ |access-date=2024-04-01 |website=Little Spice Jar |language=en-US}}</ref>
<ref>{{cite web |title=Explore Persian Ghormeh Sabzi: A Flavorful Herb Stew from Iran's Rich Culinary Heritage |url=https://cookingcounty.com/persian-ghormeh-sabzi/ |publisher=Cooking County |access-date=7 April 2023}}</ref>


== Cultural importance ==
== Cultural importance ==
[[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>

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>


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>

Ghormeh sabzi is the first Iranian dish served in outer space, by astronaut [[Jasmin Moghbeli]].<ref>{{Cite web |date=2024-02-12 |title=قرمه‌سبزی ایرانی به فضا رفت |url=https://parsi.euronews.com/2024/02/12/iranian-dish-ghormeh-sabzi-in-space-cosmonaut-jasmin-moghbeli |access-date=2024-02-12 |website=euronews |language=fa}}</ref>


==See also==
==See also==
*[[Iranian cuisine]]
*[[Iranian cuisine]]
*[[List of stews]]
*[[List of stews]]
*[[Saag]]
*[[Gheimeh]]
*[[Gheimeh]]


Latest revision as of 17:25, 24 June 2024

Ghormeh Sabzi
Alternative namesKhoresh sabzi, khoresht sabzi, ghormeh sabzi, qormeh sabzi
TypeStew
CourseMain course
Place of origin Iran
Associated cuisine Iran
Created byIranians
Main ingredientsHerbs, 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]
Homemade ghormeh sabzi served with chelow and Shirazi salad

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]
  1. ^ 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.
  2. ^ "Persian Stew Recipe Iranian Ghormeh Sabzi International Cuisines". YouTube (in Japanese). 14 September 2020. Retrieved 14 June 2022.
  3. ^ HasanzadeNemati, Shadi (3 January 2018). "Ghormeh Sabzi - Persian Herb Stew (Video)". Unicorns in the Kitchen.
  4. ^ Benayoun, Mike (11 December 2022). "Ghormeh Sabzi".
  5. ^ Patalay, Ajesh (3 September 2020). "Where to eat Persian food – just as mother makes it". Financial Times. Retrieved 22 January 2021.
  6. ^ "Explore Persian Ghormeh Sabzi: A Flavorful Herb Stew from Iran's Rich Culinary Heritage". Cooking County. Retrieved 7 April 2023.
  7. ^ Marzia (16 February 2023). "Ghormeh Sabzi Recipe (Persian Herb Stew)". Little Spice Jar. Retrieved 1 April 2024.
  8. ^ Shiffer, Emily (20 January 2021). "12 People on the Meaningful Food Traditions Passed Down in Their Families". SELF. Retrieved 22 January 2021.
  9. ^ "Persian cuisine: Khoresh-e Ghormeh Sabzi (Persian herb, bean and lamb stew)". Tehran Times. 14 August 2020. Retrieved 22 January 2021.
  10. ^ Prewer, Mersedeh (6 March 2024). "Ghormeh Sabzi". The Mediterranean Dish. Retrieved 11 June 2024.
  11. ^ KUMS. "Ghorme Sabzi". KUMS. Retrieved 22 January 2021.
  12. ^ "قرمه‌سبزی ایرانی به فضا رفت". euronews (in Persian). 12 February 2024. Retrieved 12 February 2024.


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