Ghormeh

Ghormeh is a traditional Persian stew that is a staple of Iranian cuisine. The name itself, meaning "braised meat," hints at its cooking method. The dish is characterized by its slow-cooked, tender chunks of meat, typically lamb or beef, simmered with a unique blend of dried limes and aromatic herbs. The dried limes, known as "limoo amani" or "loomi," impart a distinct sour and slightly smoky flavor that is crucial to the stew's profile. Commonly used herbs include parsley, cilantro, and fenugreek leaves, which contribute to its savory depth and often a vibrant green hue. Onions are sautéed and form the base of the stew, along with turmeric, which gives it a characteristic yellow-orange color. The slow simmering process allows the flavors to meld together, creating a rich and complex taste. Ghormeh is most famously prepared as Ghormeh Sabzi, which translates to "herb stew," and is considered by many to be the national dish of Iran. It is typically served with fluffy Persian rice, known as chelow, often topped with saffron. Variations exist, with some recipes incorporating kidney beans or other legumes, but the core elements of slow-cooked meat, dried limes, and herbs remain consistent.