We won’t be wrong if we call it the most popular Persian stew. which it’s history goes back to at least 500-1000 years.

Sabzi means greenery, and also describes various green herbs.

GhormeSabzi is deliciously savory and loaded with the flavors of several different green herbs.The main ingredients are a mixture of sauteed herbs, consisting mainly of parsley, leek, and a smaller amount of fenugreek leaves–where this is usually the dry herb of the mix. The herb mixture has many variations; spinach and coriander are added in some regions, but do not form part of the original recipe. This mixture is cooked with kidney beans or black eyed peas, red onions, chopped chives, pierced dehydrated limes, andturmeric seasoned beef chunks.

While typically meat is one of its ingredients, it can easily be cooked without meat for vegetarians also.

The dish is then served with Pilaw (rice) or over  ” Tadig ” (bottom-of-the-pot), the crunchy al-dente section of the twice-cooked rice.