Introduction The first time I tried Ghormeh Sabzi, I was crammed into a tiny Tehran eatery, the kind where the air’s thick with the smell of herbs and the clatter of spoons against clay bowls. One bite, and I got it—this isn’t just a stew; it’s Iran on a plate. Packed with fresh greens, tender … Continue reading Ghormeh Sabzi: Top 3 Secrets of Iran’s Amazing Stew