Version 1 of Ghormeh sabzi

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