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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]

Ghormeh sabzi
Alternative namesKhoresh sabzi, koresht sabzi, ghormeh sabzi, qormeh sabzi
TypeStew
CourseMain course
Place of origin Iran
Associated national cuisine Iran
Created byIranians
Main ingredientsHerbs, kidney beans, dried lime, lamb

History


Ghormeh sabzi dates back as far as 5,000 years[citation needed] and originated in Iran.


Etymology


Ghormeh is derived from Persian and means "braised," while sabzi is the Persian word for herbs.[2]


Preparation


Homemade ghormeh sabzi served with chelow and Shirazi salad
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. [3] Any dark bitter greens can be used, such as kale, mustard greens, or turnip greens, although none are part of the original recipe.[4]

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.[5]

The Financial Times noted that there is much disagreement among Iranians on the ingredients used in the stew.[6]


Cultural importance


Self magazine listed ghormeh sabzi as one of twelve of the most meaningful dishes among cultures passed down among families.[7] The Tehran Times wrote that the dish "is one of the most prominent dishes in Persian culinary heritage."[8]

Iranians in the diaspora traditionally celebrate "International Ghormeh Sabzi Appreciation Day" two days after Thanksgiving.[9]


See also



References


  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. Gur, Janna (2014). "Ghormeh Sabzi - Beef and Herb Stew". 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. Ghormeh in Persian means "stew," of which there are quite a lot in Persian cuisine. Sabzi means "herbs" and sometimes refers to the fresh herbs that accompany a traditional meal.
  3. Persian Stew Recipe Iranian Ghormeh Sabzi International Cuisines (in Japanese), retrieved 2022-06-14
  4. Ghormeh Sabzi – Persian Herb Stew
  5. Iran: Ghormeh Sabzi
  6. Patalay, Ajesh (2020-09-03). "Where to eat Persian food – just as mother makes it". www.ft.com. Retrieved 2021-01-22.
  7. Shiffer, Emily. "12 People on the Meaningful Food Traditions Passed Down in Their Families". SELF. Retrieved 2021-01-22.
  8. "Persian cuisine: Khoresh-e Ghormeh Sabzi (Persian herb, bean and lamb stew)". Tehran Times. 2020-08-14. Retrieved 2021-01-22.
  9. KUMS. "Ghorme Sabzi". KUMS. Retrieved 2021-01-22.



На других языках

- [en] Ghormeh sabzi

[es] Qormeh sabzi

Qormeh sabzi o ghormeh sabzi (en persa, قرمه ‌سبزی‎; en azerí, Səbzi Qovurma) o khoresht sabzi (en persa: خورشت ‌سبزی) es un estofado (khoresht) tradicional de la cocina persa a menudo denominado como el plato nacional de Irán. El principal ingrediente es una mezcla de hierbas aromáticas salteadas, entre las que se incluyen el puerro, el perejil, las espinacas y el coriandro. Esta mezcla es cocinada con judías, cebollas de primavera, cebollino y limas secas, y carne de cordero o vaca. Se suele servir acompañado de arroz basmati. La palabra Ghormeh (y gheimeh) puede referirse a carne picada[¿cuál?], mientras que la palabra sabzi significa verdura.

[ru] Гормэ сабзи

Гормэ сабзи (перс. قورمه سبزی‎ или قرمه سبزی) — одно из национальных блюд Ирана.


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