Ghormeh Sabzi is often called national dish of Persia or the King of Persian Stews. Fresh herbs sauteed in oil and mixed with beans and meat over medium heat for a bit long time to perfection is the base of this fantastic dish. Just like a Friday night pizza or a pot roast on Sunday for Americans, eating Ghormeh Sabzi with family on Fridays (Persian weekend) has become a ritual in Iran. No Persian restaurant menu or buffet is ever complete without this well-deserved star item. Many recipes face changes due to time, but Ghormeh Sabzi is the only Persian food that has not changed over its long history. Ghormeh Sabzi is high-calorie content and nutritional value due to the variety of herbs such as parsley, leek, coriander, and spinach, along with beans and red meat. It is often served with rice just like many Persian stews. Cooking Ghormeh Sabzi is fairly easy and does not require a high skill.