sabzi

Sabzi is a term used in Persian-speaking and surrounding cuisines to denote greens, herbs, or vegetable dishes. In Iran, sabzi primarily refers to fresh herbs and to dishes built around them; in broader usage it can designate any cooked or raw vegetable dish. The word comes from the Persian sabz, meaning green, and the suffix -i, indicating relation. The exact meaning varies by region and context, especially between Iran and the Indian subcontinent.

In Iranian cuisine, sabzi is central. Ghormeh sabzi, a slow-cooked herb stew, is among the most famous dishes and combines parsley, cilantro, chives or green onions, dill, spinach or fenugreek greens, with dried lime and kidney beans, usually cooked with lamb or beef. Sabzi polo is a herbed rice dish often served with fish or chicken. Sabzi khordan refers to a plate of fresh herbs served at meals to accompany food.

In the Indian subcontinent and neighboring regions, sabzi commonly denotes a vegetable dish prepared with spices, often served with rice or bread. Examples include aloo sabzi (potato curry), bhindi sabzi (okra), and various mixed-vegetable sabzis. The term is widely used across India, Pakistan, Bangladesh, and parts of Afghanistan and Central Asia, and can describe both dry and saucy preparations.

Preparation and ingredient use vary by season and cuisine. Common Iranian herbs include parsley, cilantro, dill, chives, mint, and fenugreek, sometimes with spinach. In ghormeh sabzi, dried lime and beans are typical components. In other regions, sabzi may simply refer to whatever vegetables are cooked or served fresh as part of a meal.