Ghormeh sabzi is one of the stews of Iranians and one of the national dishes of Iran, which is usually served with rice.
Ghormeh sabzi includes: (leek, parsley, fenugreek and coriander, spinach or beet leaves -winter is the season of spinach) and cooked with beans, red onions and red meat. The stew should taste a little sour, so added fresh lemon juice to it. This food is between 2000 and 5000 years old. The first Saturday of December has been called the World Green Vegetable Day.
This stew good for:
Reduces cardiovascular disease:
Beans in squash, especially cowpea, contain a lot of magnesium and calcium, and their consumption usually reduces cardiovascular disease and anemia. Magnesium and calcium deficiency leads to muscle spasms, high blood pressure and loss. Appetite So eating these beans can greatly meet the need for these minerals. Studies have shown that these beans cause less bloating than other beans, so it is very useful for those who complain of flatulence.
Useful for lowering blood pressure:
Dried lemon in vegetable broth, which is also used in many other stews, lowers blood pressure. Lemon is produced in cities of Fars province such as Jahrom and its surroundings and in Minab, and its sour taste also helps to make food tastier. And because it contains vitamin C, it reduces blood pressure and even blood lipids. Before consuming it in the stew, you must separate its seeds because it makes your food bitter.
