Let’s start with Ghormeh Sabzi, believed by most of Iranian from youth to elderly, in addition to international tourists, is to be the most favorable one among all stews. You can rarely find a person who claims he or she doesn’t like the stew. In almost every Iranian restaurants Ghormeh Sabzi is served, so I guess it would be not difficult to find a menu with this type of dish.
The main ingredients of the stew are meat (lamb or veal), fresh herbs (usually parsley, coriander, and spinach), kidney beans, and finally dried limes. The same as most stews, onion, salt, pepper, and other spices are used for better taste. As a result of dried limes, the stew is a bit sour. It is not very common, but some people cook the stew with chicken.
You may be interested to know that there is also an “International Day of Ghormeh Sabzi”, which is celebrated on the last Saturday of November. The day is not really official, but tourism entities try to celebrate it in order to make other people become more familiar with this type of food.