Iran
Photo: Amin Majidi, CC0, croppedGhormeh sabzi
قورمهسبزی
/ɢoɾˈme sæbˈziː/gor-MEH sab-ZEE
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- Taste
- SourSavory
- Made with
- LambBeans & tofuVegetables
History
Ghormeh sabzi is a herb stew, and herbs are most of it: parsley, coriander, chives or leek and fenugreek, chopped and fried for a long time until they turn dark, then simmered with lamb or beef, kidney beans and whole dried limes that give it a deep sour taste. The name joins ghormeh, braised meat, and sabzi, greens. Iranians often call it their national dish and have cooked versions of it for centuries. It takes hours, so it is family food, made on weekends and for guests, and served over saffron rice. Each family argues for its own balance of herbs.
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