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History of Ghormeh Sabzi in Iranian ancient history

History of “Ghormeh Sabzi” (Persian Green stew) in Iran from ancient times to today

The history of Ghormeh Sabzi vegetable stew in Iran dates back to 2000 to 5000 years ago. Vegetable stew or Ghormeh Sabzi is the national food of Iranians.

In different cities of Iran, the type of ingredients using in cooking this national stew shows a slight difference.  But this little difference does not change the essence of the food.

This food is popular among all Iranians and Ghorme sabzi a food that is on all Iranian tables. 

This delicious food is papular in every city of Iran. It seems that the popular vegetable is a symbol of empathy, unity, and national unity of Iran in addition to the national food.

a table of ghorme sabzi and rice and vegtable
ghormeh sabzi in traditional dishes wish onion , salad shirazi , torshi

Pot roast & Meat stew

In ancient times, when there were no refrigerators and other practical facilities, people, especially the nomads thought about a way to keep meat for a long time.

Nomads cut the meat into smaller pieces so that they could maintain and save the meat during the cold season.

Creative and resourceful nomads slaughtered the highest-growing cattle in mid-autumn each year

The meat of the slaughtered animals was then separated from the fat. The meat was cooked with animal fat over low heat for a considerable time.

 The cooked meats or ready-made pieces were then poured into the musk. In this way, the nomads could use ready-made meat throughout the cold winter season.

Besides they didn’t have trouble getting hot and suitable food on cold and hard winter days.

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a pot of ghormeh sabzi
a pot of Iranian vegetable stew

Vegetables in food 

The crumbs cooked from fresh beef with a lot of animal fat and coarse grains were very fatty and energetic. Also, they lost their freshness when left in musk or jars for long periods, sometimes as long as a few months. Thus, human creativity was rediscovered to provide the virgin mind to enjoy food. Undoubtedly, in the distant past, the desire for food was associated with the enjoyment of mere food. If it were not for this, finding many ways to cook delicious food would never have been considered. In this way, various and fragrant vegetables were placed in pots next to the stew and set on fire. Also the first steps were taken to invent a national food and a global symbol.

ghorme sabzi in blue dishes
Ghorme sabzi and shirazi salad

History of Ghormeh Sabzi stew in Iran

Perhaps the history of this stew in Iran goes back to nomadic life. Of course, we can not say anything explicit about this. Because some other sources consider the presence of vegetables and rice together as a reason to say that the main origin of this delicious stew was the northern green belt of Iran. For example, in Gilan province. However, people living in different geographical areas have used different combinations of different types of vegetables to cook this stew. This selection of different vegetables has caused the vegetable stew to have different flavors and tastes in different geographical areas. For example, Bakhtiari or Azerbaijani nomads use a kind of vegetable and mountain leek with a lot of onions and gourd or lemon in cooking vegetables. Besides, people living in the city of Shiraz prepare ready-made vegetables with vegetables such as coriander and spinach in abundance. They cooked potatoes.

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National food!

It may be interesting to know that the history of vegetable stew in Iran is so important November 21st has been registered as the International Vegetable Stew Day. This blessed day is exactly three days after Thanksgiving in the West. In other words, vegetable broth, this original and complete food that contains all kinds of infinite divine blessings and is one of the healthiest, most useful, and most complete foods, can display the divine blessings in the best possible way and be placed. It looks great on the Thanksgiving table.

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