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Ghormeh sabzi - Quiz
Ghormeh sabzi
  • 1. What is ghormeh sabzi primarily known as?
A) A sweet pastry
B) A traditional Persian herbal stew
C) A type of Persian flatbread
D) A cold soup
  • 2. What dish is considered the national dish of Iran?
A) Pollo
B) Tahdig
C) Shirazi salad
D) Ghormeh sabzi
  • 3. What are the main herbs combined in ghormeh sabzi?
A) Basil, mint, oregano, and thyme
B) Parsley, leeks, green onions, and coriander
C) Cilantro, spinach, watercress, and chives
D) Rosemary, sage, dill, and parsley
  • 4. Which spice is considered the key seasoning for the herbs in the stew?
A) Ground cumin
B) Red chili flakes
C) Black pepper
D) Dried fenugreek leaves
  • 5. Which alternative greens can be used for ghormeh sabzi, though not in the original recipe?
A) Iceberg lettuce and cabbage
B) Arugula and watercress
C) Spinach and Swiss chard
D) Kale, mustard greens, or turnip greens
  • 6. What type of beans are used in the classical version of ghormeh sabzi?
A) Pinto beans
B) Red kidney beans
C) Garbanzo beans
D) Black beans
  • 7. What kind of beans are used in the southern Iranian version of the stew?
A) White navy beans
B) Black-eyed beans
C) Lentils
D) Soybeans
  • 8. What dried fruit is included in the stew for flavoring?
A) Raisins
B) Prunes
C) Dried apricots
D) Black lime
  • 9. What type of meat is slowly braised in the dish?
A) Fish
B) Chicken
C) Lamb
D) Beef
  • 10. What spice is used to season the braised lamb?
A) Cinnamon
B) Ginger
C) Turmeric
D) Paprika
  • 11. What rice dish is traditionally served with ghormeh sabzi?
A) Brown rice with lentils
B) Pollo and tahdig
C) Sticky jasmine rice
D) Basmati rice with peas
  • 12. Approximately how old is ghormeh sabzi estimated to be?
A) At least 2,500 years old
B) Less than a century old
C) Over 5,000 years old
D) Around 500 years old
  • 13. During which historical period do the earliest surviving classical cookbooks in Persian date from?
A) Pahlavi dynasty
B) Achaemenid Empire
C) Safavid period
D) Qajar period
  • 14. Which period is described as the predecessor of present-day Persian cuisine?
A) Seljuk period
B) Ottoman period
C) Abbasid period
D) Qajar period
  • 15. What salad can ghormeh sabzi be eaten with?
A) Potato salad
B) Greek salad
C) Caesar salad
D) Shirazi salad
  • 16. What is mast-o-khiar?
A) A mint-flavored yogurt drink
B) A traditional Persian yoghurt-cucumber dip
C) A sweet dairy dessert
D) A garlic and eggplant spread
  • 17. According to Self magazine, how was ghormeh sabzi categorized?
A) The quickest weeknight meal
B) One of twelve of the most meaningful dishes among cultures passed down among families
C) The most expensive dish in Iran
D) The spiciest stew in the Middle East
  • 18. When is 'International Ghormeh Sabzi Appreciation Day' traditionally celebrated?
A) Two days after Thanksgiving
B) The first day of spring
C) On Halloween
D) On New Year's Day
  • 19. Who was the first Iranian-American astronaut to serve ghormeh sabzi in outer space?
A) Jasmin Moghbeli
B) Anousheh Ansari
C) Firouz Naderi
D) Maryam Mirzakhani
  • 20. What broad category of Persian cuisine does ghormeh sabzi belong to?
A) Khoresh
B) Kabab
C) Chelo
D) Ash
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