Ghormeh sabzi

What makes it ghormeh sabzi

• A mountain of herbs, fried until nearly black-green.
• Fenugreek leaves — only a little, for their bitter depth.
• Dried limes, pierced and simmered in, for a sour, musky edge.

Where it comes from

Often called Iran's national dish, and every family makes it its own way. The herbs — parsley, coriander, chives or leek greens and a little fenugreek — are chopped fine and fried for a long time until dark and fragrant, and that slow frying is where its taste comes from.

It's eaten over chelow rice, and like most khoresh it's said to be better the next day.

How it varies

With black-eyed beans

Some families use them in place of kidney beans.