Ghormeh sabzi

Ghormeh Sabzi is a cherished Iranian herb stew that’s a staple in many households. Made from a delectable blend of sautéed herbs—typically parsley, leeks or green onions, and coriander—this dish derives its distinctive flavor from dried fenugreek leaves. However, it's more than just about the herbs. Ghormeh Sabzi also includes kidney beans or yellow split peas, onions, black lime, and either lamb or beef, all seasoned with turmeric for an added zing. Traditionally, it is served with chelow, Persian parboiled and steamed rice, or occasionally over tahdig, the crispy rice from the bottom of the pot.

There's room for variation in the herb mix as well. Some people prefer to add dark, bitter greens such as kale or mustard greens for a unique twist. And if you’re vegetarian, fret not! You can substitute the meat with walnut pieces or mushrooms and still relish this flavorful stew.

The name "Ghormeh" comes from the Turkic word "kavurmak" meaning "braised" while "sabzi" is Persian for herbs. To celebrate this iconic dish and share Iranian culture with the world, Iranian expats have designated the last Saturday of November as International Ghormeh Sabzi Day. This unofficial holiday conveniently falls two days after Thanksgiving in the United States, making it a perfect time to introduce this sumptuous stew to new friends and family.