5 thousand years old Iranian food that meets all tastes

When was “Korme Sabzi” invented? According to historical research, Qormebezi food is 2000 to 5000 years old, which means it was not invented, but evolved and became a “national food”; And of course, one of the symbols of the cultural and nutritional solidarity of Iranians, “Najaf Daryabandari” in his “Cooking Book, From Garlic to Onion” includes Qorme Sabzi as part of “Green Stews” as follows: “Green Stews are stews that have a fixed foot They are made up of vegetables such as leek, parsley, mint and coriander. The seasoning of these stews is usually lemon juice, orange juice, Abghurah or Omani lemon. The ingredients of this national dish of Iran are also called “native food” and “something similar to the native language” by Iranians! It is known in cookbooks as follows: “This stew is cooked with black vegetables including leeks, parsley, fenugreek, coriander and spinach or beetroot leaves along with red beans or pinto beans and red meat. The taste of this stew should be slightly sour, therefore, they add a little dry Omani lemon or fresh lemon juice to it.

The interesting thing about Qorme Sabzi is that: “This food has been able to respond to all needs and tastes in historical periods, and the subtle flexibility it has displayed has the power to connect the people of all cities in all different periods of time. And he shouted that we are all Iranians.

The evolution of Qormah Sabzi in time and place!

The first thing about the history of Qorme Sabzi is that in the past it was a special food for spring and summer; “Qorme Sabzi was cooked only in the spring and warm seasons when vegetables were found in abundance, and it was not a four-season food like today.” Another thing is: “This dish is composed of the combination of the two words Qormah and Sabzi.” Qorme means minced meat in Turkish, but in the art of cooking, it is a cooking method used to preserve meat and it is a nomadic invention.

In order to be able to use the meat until the next year, Iranian nomads would fry it in their own fat and then put it in a jar or musk and so-called eat the meat. This Qormah is a delicious food on its own, but it is combined with food in different seasons to create unique flavors…

“Finally, the combination of grilled meat, which is a little dry, with fresh vegetables, water and beans has created one of the most unique flavors in the world.”

The important thing about the evolution of Kormah Sabzi is that: “The transformation of Kormah Sabzi into what we eat today happened over time and with the rotation of this food in different countries. Right now, if you travel to different cities in Iran, you will get to know dishes that are very similar to Qorme Sabzi, but they are not Qorme Sabzi in its modern sense. For example, in some cities, such as Mashhad and Hamedan, we have vegetable broth, as if they have increased the vegetable broth so that in the absence of rice, bread can be crushed in it and eaten as a bread dish…

Today, the raw materials of this stew are available everywhere and in every season, and the only difference between this dish in different cities is the type of beans or the addition or reduction of one or two types of vegetables… and for example, in the Azerbaijani version, the beans are used, and the conventional vegetables are They also add coriander and beet leaves or spinach.”

Yadgar Pishdadian and Kian

In historical sources, Qorme Sabzai is mentioned as a dish of meat and various vegetables, and it is considered one of the main and popular Iranian stews. The most interesting thing is that “Nader Mirza Qajar”, the descendant of “Fath Ali Shah Qajar” in the book “Iranian Foods” which is dedicated to the cooking of the Qajar period, wrote about Qorme Sabzi:[فرمانروای خانه؛ منظور همسرش است] the anthem[گفت] which is the memory of Pishdadian and Kian. First, when they made stews, this was edible, except that Qormah is a Turkish language and in Persian it means vegetable stew, and now they call Qormah Sabzi everywhere. The lady says that this stew is disgusting[آشپز، طباخ] I am so cooked that the world will not be more funny than that.

To fit or not to fit!

The good news of this popular Iranian stew is that whether it fits or not is always a point of discussion in Iranian homes, parties, and conversations. Another thing is that Qorme Sabzai has its own day, which Iranians celebrate in the virtual space and media, and it is the first Saturday of Azar, and it is called “World Korma Sabzai Day”.

After all, this dish also has a proverb, which is what they say: so-and-so’s head smells like green vegetables. One of the reasons mentioned for the spread of this proverb is that in the past, this food was also cooked for funerals and almsgiving for the dead. When someone did dangerous things or spoke harsh words against the powerful, they said about him: His head smells like green vegetables.

This was the story of Qorme Sabzi Iranians.