Persian – Ghormeh Sabzi

Ghormeh Sabzi is one of the most beloved and iconic dishes in Persian cuisine. It is a rich, flavorful herb stew made with a combination of fresh herbs, meat (usually lamb or beef), kidney beans, and dried limes. Known for its distinct aroma and complex flavors, Ghormeh Sabzi is considered the quintessential comfort food in Iran and is often served with steamed rice (known as chelo).

Key Ingredients

Herbs:
- The stew is defined by its abundant use of fresh herbs, especially parsley, cilantro, spinach, and fenugreek leaves (often dried). The herbs are sautéed to release their flavors, which is a key step in creating the dish’s signature taste.
Meat:
- Lamb (usually bone-in) is the traditional choice, but beef can also be used. The meat is simmered until tender and flavorful.
Kidney Beans:
- Dried kidney beans are commonly added, although other beans like chickpeas can also be used.
Dried Limes:
- Limoo Amani (dried limes) are essential for giving Ghormeh Sabzi its signature tangy, slightly sour flavor. These limes are pierced with a knife and added to the stew.
Spices:
- Turmeric is the main spice used, adding warmth and color to the dish.
- Salt and pepper are added to taste.

Preparation

Sauté the Herbs: Fresh herbs (parsley, cilantro, spinach, and fenugreek) are sautéed in oil to bring out their aromatic oils.
Cook the Meat: The meat is browned with onions and turmeric, then simmered in water or stock.
Add Beans and Dried Limes: Kidney beans and pierced dried limes are added to the pot, and everything is simmered together for several hours to allow the flavors to meld.
Final Seasoning: Salt and pepper are adjusted to taste, and the stew is allowed to cook until everything is tender and well-seasoned.

Serving

Ghormeh Sabzi is typically served with chelo (steamed basmati rice) and a side of fresh herbs (sabzi khordan) or yogurt. It is often paired with tahdig, the crispy layer of rice that forms at the bottom of the pot.

Cultural Significance

Ghormeh Sabzi is often considered Iran’s national dish. It is enjoyed on many special occasions, from family gatherings to large celebrations. The dish’s deep, savory flavors and rich cultural heritage make it a comforting and nostalgic meal for many Iranians.