Ghormeh Sabzi (قورمه سبزی)

Iran — ghormeh sabzi is considered one of the oldest Iranian dishes, with references to Persian herb stews dating to antiquity; a fixture of Nowruz (Persian New Year) and every celebratory table

Iran's most beloved national stew is a deeply flavoured herb-heavy khoresh of sautéed dried fenugreek leaf, parsley, coriander, and green onion with kidney beans, dried limes (limoo amani), and slow-braised lamb or beef — the intensity coming from frying the chopped herbs until almost black and using the dried limes' bitter, sour depth as an acid counterpoint. The herbs must be fried, not simply wilted — the frying process drives off moisture and develops concentrated, almost caramelised herb flavour that raw or lightly cooked herbs cannot produce. The dried Persian limes are pierced and added whole to the stew, where they slowly release their characteristic citrus-bitter-sour flavour over the 2–3 hour braise. Ghormeh sabzi requires time, and the colour should be a deep, almost black-green.

• Shares the herb-heavy braised stew format with Moroccan chermoula dishes and Yemeni saltah; the dried lime sourness parallels tamarind in South Asian curries and verjuice in French braises; the slow-braise-with-legumes structure echoes French cassoulet

Served over Persian steamed rice (polo) with tahdig; saffron-scented butter drizzled over the rice; fresh herbs and radish on the side as sabzi khordan; pairs with doogh (salted yogurt drink) or simple mineral water