Ghormeh Sabzi, often described as the heart and soul of Persian cuisine, is a story simmered over centuries. Widely regarded as the national dish of Iran, this aromatic herb stew captures the essence of Iranian hospitality and the art of slow cooking.
Its deep green hue and tangy fragrance come from a distinctive blend of sautéed herbs – chiefly parsley, coriander, fenugreek, and sometimes spinach – mixed with tender chunks
