This is Ghormeh Sabzi, by many accounts Iran’s national dish!

Yes, there are Fesenjoon, Khoresht-e Bademjan, and Zereshk Polo, and a myriad of other stews and rice dishes, not to mention a long list of Kebabs. But there is something so very special about Ghormeh Sabzi.

To learn about this dish is to learn some of the very specific nuances of Persian culture, tradition, and cuisine.

This dish is an internal contradiction, much like Iran herself. The ancient Persian Empire vs. modern-day Iran; pre-revolution vs. post-revolution; traditional dishes vs. fast food.

Flavor vs. nutrition

As you may know, herbs are abundant and cherished in Iran. They are far more than finishing touches: they are integrated into dishes in large quantities, much as western cuisines often treat vegetables. This recipe uses about 5-6 cups of chopped fresh herbs that are jam-packed with nutrients and healthy green goodness. Except the herbs are then sautéed in oil and cooked for nearly half an hour until they neither look brilliantly green nor carry a nutritional punch. Rather, they are transformed into a deeply aromatic, dark green, and slightly sweetened version of their former fresh selves. This is where nutrients are sacrificed for the sake of flavor. So when I make this dish at home, I tend to sauté the herbs a little less to preserve some of the nutrients, knowing that I am sacrificing some of the texture and flavor. Alternatively, when I am serving this dish to guests (majlesi style in Farsi), my focus is on the presentation, texture, and flavor and not so much on the nutrition.

Patience vs. immediate gratification

There is no rushing through this process either. Skip this stage, and you will have a runny and watery stew which will have your guests whispering to each other in disbelief: “did you see how runny the Khoresht was?” Or – worse yet – they will pray for your soul, as you have failed and clearly exhibit no knowledge of how to cook this stew properly. Want to speed up this process? You will fail. Rush this and cook at a higher temperature so that you don’t have to stir the herbs for half an hour, and you will burn the herbs and bring unwanted bitterness to your dish.

Sweet vs. sour vs. even more sour

Ask an Iranian what their favorite flavor is and they will proudly say, sour! This stew showcases the use of the brilliant Limu Omani. These Persian dried limes offer a signature tangy flavor with an exquisite aroma paired with a hint of bitter and umami. The stew is then topped off with more freshly squeezed lemons to add that extra element of sour. Though no sugar is added to this dish, the gentle sautéeing of the herbs brings out their natural sweetness to satisfy the sweet taste buds on your palate.

Sour, sweet, salt, bitter, umami: all are represented in this dish, and that is why this is such a special and flavorful Persian stew.

National Pride!