Ghormeh sabzi

Etymology

Ghormeh is derived from Turkic kavurmak and means "braised," while sabzi is the Persian word for herbs.

Preparation

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. Any dark bitter greens can be used, such as kale, mustard greens, turnip greens, etc. although none are part of the original recipe.

This mixture is cooked with kidney beans or yellow split-peas, yellow or red onions, black lime (pierced dried limu-Omani Persian lime), and turmeric-seasoned lamb or beef. The dish is then served with chelow (Persian parboiled and steamed rice) or over tahdig. Vegetarian ghormeh sabzi may substitute whole walnut pieces or mushrooms for the meat.

International Ghormeh Sabzi Day

The last Saturday of each November (First Shanbeh of the Month of Azar in Solar-Hijri Calendar) was declared as the International Ghorme Sabzi day (Persian: روز جهانی قرمه سبزی) by Iranian expats to familiarize people of different cultures with Iranian cuisine and history. This unofficial holiday is usually two days after Thanksgiving Day in the United States.