Found in: Iranian cuisine
Qormeh sabzi or khoresht-e-sabsi is an Iranian stew. It is an important element of Persian cuisine, often said to be the Iranian "national dish".
The main ingredients are a mixture of sauteed herbs, consisting mainly of parsley, leek, and a smaller amount of fenugreek leaves. The herb mixture has many variations; spinach and coriander may be added. This mixture is cooked with kidney beans, green onions, chives, dried limes, and lamb or veal meat. Traditional Tabrizi qormeh sabzi is almost always cooked with lamb and uses black-eye beans (Lobiay-e-Cheshm-bolboli ) in place of kidney beans. It is then served with polow (Persian rice).
Some prefer to leave out the fenugreek, while most people consider it to be an essential ingredient. The Shirazi version substitutes potatoes for the beans.
Ghormeh (and gheimeh) may refer to diced meat. Sabzi means green and also describes various green herbs.