Ghormeh sabzi is a Persian herb stew dates back as far as 5,000 years with an origin of Iran.
Azerbaijanis have also adopted the Iranian dish as a favorite. It is a popular dish in Iran, Iraq, and Azerbaijan and is often said to be the Iranian national dish.
Ghormeh means stewed and sabzi literally means greens that stand for herbs. The main ingredients are a mixture of sautéed herbs, consisting mainly of parsley, leeks or green onions, cilantro, and spinach, seasoned with the key spice of "shambalileh" (dried fenugreek) leaves.
When stir frying, its imperative to constantly stir the vegetables. Otherwise, they quickly form a crust and burn. You can easily undercook the vegetables but you can hardly ever over cook them. If they look watery stir fry them a bit longer.
Almost all of the vegetables listed above are easily found at produce section of grocery stores. The only exception to this is shanbelileh (fenugreek). You can purchase dried ones from middle eastern stores.
Tareh (called chives and sometimes garlic chives) is somewhat hard to find. In place of chives, use the stems of scallions (also called green onions).
There are two kinds of parsely in the market. One is labeled as parsely and the other is called Italian parsely which has larger size leaves. You may use either one.
This stew can be made with two kinds of dried/canned beans. Either use kidney beans (loobiA ghermez) or black-eyed beans (loobiA cheshm bolboli). The canned beans soften quickly, so add them almost at the end and do not use the liquid inside the can.
If your stew ends up having a bitter taste, you more than likely burned the vegetables. If it smells like hannA (henna), you added too much spinach. You can't recover from these two mishaps. If the vegetables swim to one side and the meat goes the opposite way, you've undercooked it. Put in back on medium heat and let some of the excess water evaporate.