Qormeh Sabzi, a popular Iranian vegetarian, has been a favorite in Persian cuisine for decades.
The beginnings of Qormeh Sabzi date back to the Azerbaijani empire, which ruled Iran from 1501 to 1736. During this era, Iranian cuisine was heavily influenced Turkish traditions. The title "Qormeh" is borrowed from the Persian word "goru", meaning "herbs'' or "herbs,'' while "Sabzi" represents the regional greens used in the meal.
Qormeh Sabzi is a hearty bowl made with a mixture of herbs, including cilantro, which are chopped and طرز تهیه قورمه سبزی sautéed with ginger and often chicken. The mixture is then cooked in a flavorful broth, often enriched with dried orange, cinnamon, and sumac. The dish is typically served over warm fluffy quinoa, with a complement of bread for dipping in the flavorful broth.
In Persian culture, Qormeh Sabzi is more than just a dish; it's an adventure.
