Ghormeh sabzi
(Persian Herb Stew, Iranian Herb Stew)
Ghormeh sabzi is an Iranian herb stew, commonly eaten everywhere in Iran and considered to be the national dish of the country. Although there are numerous ways to prepare the dish, the essential ingredient is a combination of fried herbs, usually made with chopped parsley, cilantro, and chives.
Other varieties occasionally include greens such as leeks, kale, or spinach, which give the dish its dark green color and rich, pungent flavors. These essential ingredients are incorporated with kidney beans and cubed meat (most commonly lamb) to create a rich and dense stew.
The dish is traditionally served in a bowl and eaten with a knife and fork. Traditional Persian rice, known as polo, is usually served alongside ghormeh sabzi. The rice is boiled and steamed, resulting in an incredibly soft and mild side dish, and a perfect complement to this flavorful stew.
Even though it is considered a traditional Iranian dish, ghormeh sabzi is also commonly eaten in the neighboring Azerbaijan.
