Ghorme Sabzi is an authentic and popular Persian dish with a great taste. The root of such a fantastic stew dates back to 5000 years ago. Have you ever thought about the words used to call this delicate dish?! “Ghorme” comes from a Turkish word “Ghoorma” which means to heat in hot oil and then in boiling water. It may be close to roasting which is a way of cooking the meat and also the vegetables used in “Ghorme Sabzi”.
Various Ingredients of Ghorme Sabzi
Every kind of food is cooked by different tastes and the creativity, taste and conditions of the chef determines the ingredients used in it. In fact, if it’s an ancient food, the situation, cultures and tastes affect it through long years. By the way, the main ingredients of Ghorme Sabzi have been stayed still from the old ages and considering the characteristics, it’s much more probable to start from the tribal lifestyle. Ghorme Sabzi in general contains leek, fenugreek,onions, beans and meat along with rice in the vast land of Iran including a thousand-year cultures, different oils and vegetables have been used to make this dish. In South-West region, many people used spinach and potato. The vegetables of this dish is often both fried and baked in water and other ingredients. Coriander, beetroot leaves, spinach, less known mountain vegetables, and mint are among other vegetables which are used in Ghorme Sabzi.
The meat in this dish is lamb or beef. If you don’t like red meat, the beans can be the best item to compensate the nutritious value of it. Even potato slices can substitute meat. Never forget to soak the beans for about 8-12 hours overnight and change the water in 4-hour time interval in order to be baked much more easily and to be bloat-free. Dried lime is used a lot in Ghorme Sabzi and it’s sometimes substituted with lemon juice or verjuice. You must make a hole in dried lime in a way that it won’t be open while baking because the seeds of dried lime do not have a good taste. You should be aware of different kinds of allergies but black pepper, turmeric, dried mint, thyme and curry powder can be your choices.
What to pair with Ghorme Sabzi
Dressed rice is always along with Ghorme Sabzi. Instead of full-sugar desserts of the west, Persians use healthy side dishes with no preservatives such as various pickles, raw vegetables, onion, nuts ( here dried lime), mint, pickled cucumber, yoghurt, doogh ( Persian traditional drink), salad, etc.
The benefits of Ghorme Sabzi
The meat inside Ghorme Sabzi is full of protein and it helps growth. Onion is deeply enriched with fiber, omega 3, calcium, phosphorus, sodium, potassium and vitamins A and C, magnesium, iron and B6. Therefore, it’s considered a full-feed. The vegetables really strengthen the immune system, eyesight, prevents cold, removes indigestion that leads to better appetite. Remember dried lime has therapeutic effects along with the taste it gives to the dish and it’s also a perfect obstacle for oil absorption. In a very recent survey, Ghorme Sabzi was the second popular Persian dish after kebab among Iranians.
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Appetizer and dessert
The best appetizer before having Ghorme Sabzi would be Mirza Qasemi that is smoked eggplants, egg, tomato, a touch of garlic served with pickled vegetables. The recommended dessert afterwards would be Persian fragrant tea. Want to know more about meat-based recipe?! Well, you can take a look at Gheyme Bademjan.
If you haven’t given us a try yet, it’s now the time.