A recent post by an Iranian user on the X platform (formerly Twitter) stirred debate by claiming that the history of preparing Ghormeh Sabzi in Iran is older than the histories of Turkey and the UAE. The statement sparked mixed reactions, with some users supporting the claim and others opposing it.
The Instagram page Emarat Farsi covered the story with the headline:
Ghormeh Sabzi Sparks a Heated Debate!
As reported by Emarat Farsi, an X user shared a photo of a plate of Ghormeh Sabzi, captioned:
“Do you see this dish? Its history predates not only Turkey and the UAE but even the emergence of Turkic and Arab ethnic groups. So, brag less when comparing yourselves to Iran!”
The post quickly gained attention, with some Turkish users arguing that Ghormeh Sabzi is originally a Turkish dish and criticizing Iranians for presenting it as their national heritage. Others highlighted the word “Qorme” (meaning fried meat in Turkish) as evidence to support their claim, further intensifying the debate.
The Facts:
In reality, Ghormeh Sabzi—prepared with aromatic herbs, beans, and dried lime—is distinctly Iranian. Although the word “Qorme” may have Turkish linguistic roots, the dish in its current form is deeply rooted in Iranian culinary traditions and stands as a symbol of the nation’s cultural heritage.
