Dish

Sholeh ghorbandi

Rice with lentils and dates

Sholeh ghorbandi is a stew made with lamb or beef, chickpeas, onions, and a variety of spices such as turmeric, cinnamon, and cumin. The meat is cooked until tender and then combined with the chickpeas and spices to create a rich and flavorful stew. The dish is typically served with a side of rice and fresh herbs such as parsley and cilantro.

Asian cuisine› Arab cuisine› Iranian cuisine

Rice Dish

Origins and history

Sholeh ghorbandi is a traditional Iranian dish that has been enjoyed for centuries. It is believed to have originated in the northern regions of Iran and has since spread throughout the country. The dish is typically served during special occasions such as weddings and holidays.

Dietary considerations

This dish is not suitable for vegetarians or vegans as it contains meat. It is also not suitable for those with chickpea allergies.

Variations

There are many variations of Sholeh ghorbandi, with different regions of Iran having their own unique take on the dish. Some variations include the addition of vegetables such as carrots and potatoes, while others use different types of meat such as chicken or turkey.

Presentation and garnishing

Sholeh ghorbandi is typically served in a large bowl with the rice and fresh herbs arranged on top of the stew. It is often garnished with fried onions and raisins to add texture and flavor to the dish.

Tips & Tricks

To make the dish even more flavorful, try adding a pinch of saffron to the rice while it is cooking. You can also add a squeeze of lemon juice to the stew for a tangy flavor.

Side-dishes

Sholeh ghorbandi is typically served with a side of rice and fresh herbs such as parsley and cilantro. It can also be served with a side of pickled vegetables or a salad.