Ghormeh sabzi (Ghorme sabzi, Gormeh sabzi or قورمهسبزی) is the most famous Iranian dish. According to historical pieces of evidence, Ghorme sabzi was first invented 2000-5000 years ago. It is not precisely clear that in which city it was originated. Ghorme is the Azeri(Turkish) term applied to fried meat, and sabzi is the Persian term for vegetables. However, because of the herbs used in the recipe, specialists believe it might have been originated in the north of Iran, mainly Gilan province.
Gorme sabzi’s fame is not limited to Iran, all over the world, you can find the majority of Qormeh sabzi’s fans. Last Saturday of each November, is declared as the international day of Ghormeh sabzi to educate the world about Iranian cuisine.
You can find almost nobody to dislike this delicious, tempting Persian dish. If you know someone who doesn’t like Ghormeh sabzi, do not trust their food taste anymore. (no offense!)
Are you tempted to cook this fantabulous food, too?
Let’s learn to cook Ghormeh Sabzi and enjoy its irresistible taste.
Different Types of Ghormeh Sabzi
Depend on where you eat the Ghormeh Sabzi; you can experience a variety of flavors. Although the first taste is the same, people cook it differently in different parts of Iran.
Southern Iranians add more cilantro compare to other parts; they also add the tomato paste (رب گوجه فرنگی) which is not typical in other regions.
Northern Iranians do not add any fenugreek leaves, and they also consume rose coco beans instead of red kidney beans.
In the Fars province, in central Iran, they add diced fried potatoes to the meat and herbs mix.
In Azerbaijan ( Turkish part of Iran), they don’t fry herbs before adding to the simmering meat, they also add tomato paste, which is not mentioned in the typical recipe.
Tips for vegetarians:
If you are a vegetarian you can cook and enjoy vegetarian Ghormeh Sabzi easily since the significant ingredients have plant sources. The only difference you have to make in the recipe is that you should prepare the beans separately and then add it to the fried herbs. Just skip the meat part and follow the rest of the method.
Ghormeh Sabzi Serving style
Iranians usually serve a dish of rice (Polow, پلو) next to Ghormeh sabzi. Other optional side dishes that make Ghorme Sabzi’s flavor more alluring are Salad Shirazi(سالاد شیرازی), Sabzi Khordan (سبزی خوردن) and doogh ( Persian yogourt drink,دوغ).
Another side dish recommended next to it is torshi (ترشی).
Most people claim that Ghorme Sabzi is delicious even when it is served at a low temperature, dough it is a warm serving food.
The beans used in cooking gorme sabzi are a great source of magnesium, calcium, phosphor. Therefore, eating gormeh sabzi can decrease heart attack risks, muscle spasm issues, and anemia, as 100 gr of gormeh sabzi contains 27.73 mg of magnesium.
The dried limes used in cooking ghorme sabzi are the best source of organic vitamin C. moreover, consuming limes with food, is suggested by doctors to ail a high blood pressure and cholesterol. Each 100 gr of this dish contains 16.33 mg of vitamin C.
Ghorme sabzi has 151 kc per 100gr. But because people usually eat food with a dish of rice ( polow, پلو, Cheloچلو, or kate, کته) a calorie of 150 kc is added per 100 gr gorme sabzi.
Let’s learn to cook gorme sabzi:
The food prepared out of this recipe is adequate for six people. Ghormeh Sabzi is served as a main meal, usually with polow (dish of Persian rice).
What are the ingredients?
The primary ingredients are herbs including parsley, cilantro, fenugreek and scallions and red kidney beans and meat. Although many Iranians cook Ghorme Sabzi using these main ingredients, another positive characteristic of this food is its flexibility in components deploy.
Herbs are very flexible
you can add celery instead of fenugreek. However, many people delete fenugreek in the first place. You can also add spinach instead of cilantro. Although you can exchange parsley and scallions, too, it results in an awkward taste.
Moreover, you can make Ghorme sabzi with dried herbs, too. Indeed, many elderly Iranians believe that it is more delicious with dried food. In the past that some of the herbs weren’t available freshly in the winter, they used to dry them in summer and use them in the cold seasons.
Nowadays, some people freeze the herbs to save some time when they are craving for Ghorme sabzi.
What about the beans?
If you don’t have access to red kidney beans, do not worry because the beans are as flexible as herbs in deploying. You can use the navy bean, pinto bean, or black-eyed-pea.
What if there is no lamb?
This famous and outgoing stew can be stated as the most flexible dish recipe worldwide. The meat is deployable, too. You can add any kind of lamb or beef. You can even make meatballs with ground meat and add meatballs. However, you can add no meat at all, but if you do so, I do not guarantee to experience the same taste.
To cook ghorme sabzi, you have to chop the herbs and fry them then cook them along with meat and dried limes. Keep in mind that dried limes play a crucial role in Ghorme sabzi’s taste. If the last time you used them, they were floating on the pot, try piercing them before adding to the pot this time.
You can exchange dried limes with lemon juice or ground lime powder.
Pay attention that having a great tasting Persian stew is a matter of time. Be patient and let your ingredients fuse together on low heat.
Ghormeh Sabzi (Persian Herb Stew)
- 4 cluster parsley (Jafari, جعفری)
- 1 bunch cilantro (Geshniz, گشنیز )
- 4 green stems scallions (Piazche, پیازچه)
- 1 cluster fenugreek (Shanbalile, شنبلیله)
- 1 cup red kidney beans (loobia ghermez, لوبیاقرمز), soaked for 12 hrs
- 2 lb cubed lamb or calf 1Kg
- 1 diced onion
- 4 dried limes (Limoo Amani, لیموعمانی), soaked for 1 hrs
- 1 TS turmeric
- Salt & pepper to your favor
- Clean and wash the herbs, chop them finely after they are dried.
- Cook the meat to a medium rate along with fried diced onions on a slow heat
- Pour the oil into a pan and fry the herbs
- Add the fried herbs to the half-cooked meat
- Add 1 ts of turmeric
- Add kidney beans and cover the composition with water
- Wait until the beans and meat cook
- After beans and meat are cooked, pierce the dried limes with a fork and add them to the composition.
- Add salt and pepper
- Your meal is ready after 2-2.5 hours. Enjoy your ghorme sabzi’s alluring smell & taste.
- if you add salt and limes earlier, it can obstacle the process of meat cooking.
- Soak the beans for 24 hours and rinse and resoak them two or three times for a better result.
- Separate the limes’ seeds to prevent any bitter flavor may be caused by limes.
- If you do not have access to the stew meat, you can use fried meatballs made out of ground meat(koofte ghelgheli, کوفته قلقلی).