Stews
Ghormeh Sabzi
قورمه سبزی
Iran
Herbs — parsley, coriander, fenugreek, chive — fried until nearly black, then stewed with lamb, kidney beans and dried limes into a deep green-brown khoresh.
Original eatfuls sticker artwork
What it is
A closer look at Ghormeh Sabzi.
Herbs — parsley, coriander, fenugreek, chive — fried until nearly black, then stewed with lamb, kidney beans and dried limes into a deep green-brown khoresh.
What to look for
Know it when you find it.
The herbs must be fried long enough to darken; a bright green ghormeh sabzi is underdone. The dried limes are pierced so they release their bitterness.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Ghormeh Sabzi.
Names around the table
One food, more than one name.
Same family
Related foods and regional cousins.
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