Ghormeh sabzi stew is a favorite of all Iranians, many of whom call it the national dish of Iran. This delicious stew is usually served with rice and onions.
Red beans and pinto beans, which are used in the preparation of canned ghormeh Sabzi, contain a lot of fiber, calcium and vegetable protein, and for those who do not eat meat, they provide all the substances their body needs.
Vegetables used in this can usually consist of leeks, parsley, coriander and a little fenugreek. The taste and smell of canned ghormeh sabzi depends on the fenugreek and contains a lot of iron, phosphorus and vitamin D. Fenugreek has a completely strengthening effect, it is appetizing and decreasing blood pressure. The other vegetables used in canned ghormeh sabzi are full of vitamins C, B12, and K, which are effective for the immune system, the health of the nervous system, and improving blood quality.
Omani lemon is rich in vitamin C and the enemy of blood pressure and blood fat. Remember that Omani lemon absorbs the fat of the food. For this reason, it is recommended not to use the lemon in the stew.
Turmeric, which is used in canned ghormeh sabzi, has anti-inflammatory properties. It is appetizing and prevents diabetes and weight gain.
The red meat in canned ghormeh sabzi provides the necessary protein for the body and is rich in iron, zinc, and selenium.
Onion also disinfects the digestive system and is considered as a supplement to vegetables and is appetizing.