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Ghormeh sabzi

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Ghormeh sabzi
Amin Majidi, CC0. The Iranian version, which differs from the Quetta dish described here. · Image source

Ghormeh sabzi is a herb and vegetable stew with roots in Iran. In Hazara kitchens in Quetta it is made with spinach and kidney beans and served with rice or naan.

Ghormeh sabzi is a stew whose origins are traced to Iran. Ghormeh refers to braised meat and sabzi to vegetables.1

The Hazara version recorded in Quetta is built on spinach and kidney beans, cooked with spices and garlic, and served with rice or naan.1 The photograph here shows the Iranian dish, so it looks different.

See Hazara cuisine.

Footnotes

  1. SOCH Outreach Foundation, Quetta: The Hazara Kitchen, Google Arts & Culture, 2023. Includes photographs, a film and step-by-step recipes. ↩ ↩2