Ghormeh sabzi
Ghormeh sabzi () or Khoresht sabzi (), also spelled qormeh sabzi, is an Iranian herb stew. It is considered the national dish and is a very popular dish in Iran. Ghormeh sabzi has different variants, which are based on the difference between beans and meat. Etymology
The word ghormeh is borrowed from the Ottoman Turkish word ḳavurmeh () and means "roasted meat", while sabzi is the Persian word for herbs. Preparation

The main ingredients are a mixture of sauteed herbs, consisting mainly of parsley, leeks or green onions, and coriander, seasoned with the key spice of dried fenugreek leaves. The herb mixture has many variations. Any dark bitter greens can be used, such as kale, mustard greens, or turnip greens, although none are part of the original recipe. This mixture is cooked with kidney beans, yellow or red onions, black lime (pierced dried limou-Amani Persian lime), and turmeric-seasoned lamb or beef. The dish is then served with polo (Persian parboiled and steamed rice) or over tahdig. The Financial Times noted that there is much disagreement among Iranians on the ingredients used in the stew. Serving suggestions
Ghormeh sabzi, a flavorful stew, is traditionally served with rice. However, it can also be eaten with flatbread, Shirazi salad (cucumbers, tomatoes, onions, and herbs), and a yogurt-cucumber dip. Cultural importance 
Self magazine listed ghormeh sabzi as one of twelve of the most meaningful dishes among cultures passed down among families. The Tehran Times wrote that the dish "is one of the most prominent dishes in Persian culinary heritage." Iranians in the diaspora traditionally celebrate "International Ghormeh Sabzi Appreciation Day" two days after Thanksgiving. See also
Iranian cuisine
List of stews
Saag
Gheimeh

References

Iranian stews
Vegetable dishes
National dishes