This Ghormeh Sabzi recipe is my take on the famous Persian Herb Stew, Iran's national dish. Tender chunks of lamb simmer with kidney beans, dried Persian limes, and a huge amount of fresh herbs until the stew turns deep green and rich.
It needs a little patience. The reward is a stew that tastes even better the next day, so it is perfect for making ahead.
Jump to:
- What is Ghormeh Sabzi?
- Why This Recipe Works?
- Ingredients You'll Need
- How to Make Ghormeh Sabzi?
- Recipe Tips From the Chef
- Serving Suggestions
- Vegetarian Ghormeh Sabzi
- Instant Pot Ghormeh Sabzi
- Slow Cooker Ghormeh Sabzi
- Storage Instructions
- Make Ahead
- Recipe FAQs
- Related Recipes
- Ghormeh Sabzi - Persian Herb Stew
Similar to Zereshk Polo, you'll find this delicious herb stew at small, casual get-togethers, as well as larger Persian dinner parties, weddings, and festive celebrations.
We love serving it over Lebanese Rice Pilaf with Vermicelli and a bowl of refreshing salad on the side.
What is Ghormeh Sabzi?
Ghormeh Sabzi is the national dish of Iran and the king of Persian stews. It is also the dish Iranians living abroad say they miss most.
It is simple home cooking. Lamb, veal, or beef simmers with kidney beans, dried Persian limes (also called black limes or limoo amani), and a big mix of fried herbs: parsley, cilantro, green onions, and fenugreek. The herbs bring the aroma while the slow cooking brings the depth.
In Iran, it is served over fluffy basmati rice, which softens the deep, tangy stew. Many families cook it for Friday lunch, when everyone gathers around the table.
The name says it all. Ghormeh comes from the Turkish word kavurmak, to roast or braise, the same root behind my Sac Kavurma (Turkish Lamb Sauté). Sabzi means herbs in Persian. The dish belongs to the khoresh family, Iran's slow-cooked stews.
It is also one of the oldest dishes still cooked today, with roots going back 2,000 to 5,000 years to the Sassanian era. In 2023, astronaut Jasmin Moghbeli took it to the International Space Station, the first Iranian dish eaten in orbit. Iranians even celebrate International Ghormeh Sabzi Day on the last Saturday of November.
Why This Recipe Works?
- The combination of fresh herbs, tender meat, and zesty dried limes brings out a fantastic range of flavors.
- This stew calls for everyday ingredients that are easy to find, so anyone can recreate this famous Persian dish at home.
- Ghormeh Sabzi suits any occasion, from casual family dinners to special celebrations.
- The recipe gives you both stovetop and Instant Pot methods, so you can take the slow road or the fast one.
- Slow cooking gives every ingredient time to release its flavor into the stew. That patience is where the authentic taste comes from.
- It is perfect for making ahead. The flavor gets even deeper after a night in the fridge.
Ingredients You'll Need
Please scroll down to the recipe card below for the full ingredients list with measurements, complete recipe method, recipe notes, and nutritional information.
- Lamb - Well-exercised muscles rich in collagen such as the shank, shin, or shoulder are the typical cuts of meat for stews. They have around 20% fat and they are the cut of lamb with the most flavor. You can also use diced beef instead but cooking time might be longer depending on the cut you use. Always prefer well-marbled beef such as chuck or brisket for slow cooking.
- Red kidney beans - I use dried red kidney beans, but you can also opt for pinto beans or black-eyed beans in this recipe. If you're using dried beans, remember to soak them in plenty of water overnight. For canned beans, add them during the final half an hour of the stew's cooking process.
- Herbs - I use a mixture of baby spinach, green part of scallions (spring onions), parsley, cilantro, and dried fenugreek leaves. Wash them thoroughly and chop them before sauteing them with olive oil. Strict traditionalists leave the spinach out and call it a modern addition. I like the body it gives the stew.
- Persian dried limes (limoo amani) - They are one of the key ingredients for Ghormeh Sabzi and give its distinctive flavor. You can buy them from Middle Eastern shops or online from Amazon.
- Lemon juice - Freshly squeezed lemon juice balances the richness of the stew. Make sure to add it during the last half-hour of the cooking process.
How to Make Ghormeh Sabzi?
Prepare the Stew
In a large pot or a Dutch oven, heat a tablespoon of olive oil over medium-high heat. Add diced lamb and sauté until browned on all sides.
Add diced onion, and sauté them until they are translucent.
Stir in the red beans, turmeric, black pepper, and salt, and sauté them for another minute.
Add the water, give it a good stir, bring to a boil, then reduce the heat to low, cover, and let it simmer for about 1 hour.
Fry the Herbs
When there is half an hour remaining, start sautéing the herbs. In a separate pan, heat a tablespoon of olive oil. Add chopped spinach, green parts of scallion, flat-leaf parsley, and cilantro.
Sauté the herbs over medium-low heat until they are wilted and fragrant, which takes about 25-30 minutes.
Stir in the dried fenugreek and sauté for a few more minutes, then remove from the heat.
Simmer the Stew Further with Herbs
Once the stew has simmered for an hour, add the sautéed herbs.
Stir in the dried lime and lemon juice after 30 minutes, and let it simmer for an additional half hour.
As the stew simmers to its final thick consistency, a thin layer of oil should gradually rise to the top.
Taste and adjust the seasoning if needed, and remember to remove the dried limes before serving.
Recipe Tips From the Chef
- If you're using dried kidney beans, I recommend soaking them in water overnight before cooking.
- Frying the herbs is the step that makes or breaks Ghormeh Sabzi. Take them to a deep, dark green over medium heat. Stop before they turn black, as burnt herbs make the whole stew bitter.
- If you mix your own sabzi, Persian cooks use a rough rule of thumb per kilo of herbs: about 300 g Persian chives (or scallion greens, as in this recipe), 300 g spinach, 150 g parsley, 150 g cilantro, and 100 g fenugreek. The exact amounts for this recipe are in the card below.
- Use dried fenugreek leaves, never fenugreek seeds. The seeds are far more bitter and pungent. Be measured with the leaves too, as too much fenugreek can overpower the stew.
- Poke the dried limes with a fork before they go in, then press them gently against the pot near the end of cooking to release their tangy juice.
- This Persian herb stew should have a consistency similar to chili: thick and hearty. Avoid a watery texture. If you find the stew is too watery, simply increase the heat and allow the excess water to evaporate.
- A thin layer of oil rising to the top near the end of cooking is the classic sign of a well-made, ja oftadeh stew. That is the texture Persian cooks aim for.
- Take the dried limes out before serving. They add wonderful tang while cooking. Left in too long, especially in leftovers, they turn the stew bitter.
Serving Suggestions
A classic choice is to serve Ghormeh Sabzi with plain steamed white rice. The stew's flavorful sauce complements the neutral taste of the rice perfectly.
Other delicious rice options are Turkish Rice, or Turmeric Rice.
For a special touch, stir a spoonful of saffron water into the stew just before serving.
If you prefer bread, Lavash Bread, Taboon - Palestinian Flatbread, Bolillo - Crusty Mexican Bread Rolls, and Turkish Pide Bread - Ramazan Pidesi are great options. Their chewy texture makes them perfect for scooping up the stew.
A refreshing cucumber and yogurt dip Cacik, a yogurt-based beverage Ayran, and a bowl of Persian Shirazi Salad Recipe are other popular choices to serve with Ghormeh Sabzi.
Vegetarian Ghormeh Sabzi
To make this classic Persian Herb Stew vegetarian, leave the meat out and substitute it with 400 grams (1 lbs) of diced mushrooms. Sauté the mushrooms with olive oil or butter, and set them aside.
In the same pot, sauté diced onion with spices until translucent, add cooked kidney beans, sautéed mushrooms, and 1 cup water. Simmer for 30 minutes before adding the fried herbs and dried lime. Simmer for another 30 minutes and serve over your favorite rice dish.
Instant Pot Ghormeh Sabzi
Set the Instant Pot to "Sauté" mode and heat the olive oil. Brown the diced lamb. Add diced onion and sauté until translucent. Stir in turmeric, black pepper, and salt. Press "Cancel" to turn off the "Sauté" mode.
Add soaked dry kidney beans and water to the Instant Pot. If using cooked kidney beans, add them along with the sautéed herbs. Seal the Instant Pot with the lid. Cook on high pressure for 30 minutes, followed by a natural release. While the stew is cooking, sauté the herbs in olive oil until wilted.
After the pressure is released, open the Instant Pot, and stir in the sautéed herbs, dried limes, and lemon juice. Add kidney beans at this stage if using cooked beans. Set the Instant Pot to "Sauté" mode again and let the stew simmer for an additional 15 minutes.
Slow Cooker Ghormeh Sabzi
The slow cooker gives just as tender a result. Brown the meat and fry the herbs on the stove first, as the slow cooker cannot do either step properly. Combine everything in the pot and cook on low for 6 to 8 hours. If you use canned beans, stir them in for the final hour. Remove the dried limes at the end, just as you would on the stove.
Storage Instructions
Storage
Allow the Ghormeh Sabzi to cool down to room temperature before storing. If you plan to consume the Ghormeh Sabzi within a few days, store the leftovers in an airtight container in the refrigerator. It will typically stay fresh for up to 3-4 days.
If you want to store it for a longer period, you can freeze the Ghormeh Sabzi. It can be frozen for around 2-3 months.
Reheating
For refrigerated Ghormeh Sabzi: Transfer the desired amount to a pot and gently reheat on the stovetop over medium heat. Stir occasionally so it reheats evenly.
For frozen Ghormeh Sabzi: Thaw the container in the refrigerator overnight. Then, reheat as mentioned above.
If you find the stew has thickened too much, add a splash of water or broth while reheating until you achieve the desired consistency.
Make Ahead
Ghormeh Sabzi is the definition of a make-ahead dish. You can cook it up to 3 days before serving. Many Persian cooks deliberately make it a day early, because the flavor deepens overnight. Cook it fully, let it cool, and keep it covered in the fridge, taking the dried limes out first.
Recipe FAQs
If the stew is too watery, you can increase the heat and allow excess water to evaporate during the final stages of cooking. This will help achieve the desired thickness.
Yes, you can use canned beans.
If using canned kidney beans, stir them in for the final 30 minutes or so. They only need heating through, since cooking them longer makes them mushy. Pinto beans are a lovely variation too, as they give the stew a silkier body. In southern Iran, many cooks use black-eyed peas instead.
Yes, you can use dried Ghormeh Sabzi herbs as a substitute for fresh in this recipe.
Adjust quantities, sauté briefly, and note that the flavor and texture may vary from the traditional version. Persian grocery stores also sell ready-made frozen or dried sabzi ghormeh mix, which saves all the chopping. Some stores even sell the mix already fried, which skips the longest step.
Bitterness usually comes from one of three places. The herbs were fried too far and burned, the dried limes simmered too long or were left in the leftovers, or too much fenugreek went in. Fry the herbs to dark green rather than black, take the limes out once the stew is cooked, and go easy on the fenugreek.
Related Recipes
For more delicious stew recipes around the world why not try:
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I hope you enjoy the process of making this delicious Iranian recipe Ghormeh Sabzi - Persian Herb Stew as much as you enjoy eating it! 🙂
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Ghormeh Sabzi - Persian Herb Stew
Ingredients
For the Stew
- 1 tablespoon olive oil
- 1 ¾ lbs diced lamb (750 grams)
- 1 large onion (diced)
- 1 teaspoon turmeric
- ½ teaspoon freshly ground black pepper
- 1 teaspoon salt
- 14 oz red kidney beans (cooked) (400 grams)
- 2 cups water
- 4 dried limes
- 1 juice of lemon
For Fried Herbs
- 1 tablespoon olive oil
- 2 cups spinach (chopped)
- 1 cup green parts of scallion (chopped)
- 1 cup flat-leaf parsley (chopped)
- ½ cup cilantro (chopped)
- 1 tablespoon dried fenugreek
Instructions
Prepare the Stew
- In a large pot or a Dutch oven, heat a tablespoon of olive oil over medium high heat.
- Add diced lamb and sauté until browned on all sides.
- Add diced onion, and sauté them until they are translucent.
- Stir in the red kidney beans, turmeric, black pepper, and salt, and sauté them for another minute.
- Add the water, give it a good stir, bring to a boil, then reduce the heat to low, cover, and let it simmer for about 1 hour.
Fry the Herbs
- When there is half an hour remaining, start sautéing the herbs.
- In a separate pan, heat a tablespoon of olive oil.
- Add chopped spinach, green parts of scallion, flat-leaf parsley, and cilantro.
- Sauté the herbs over medium-low heat until they are wilted and fragrant, which takes about 25-30 minutes.
- Stir in the dried fenugreek and sauté for a few more minutes, then remove from the heat.
Simmer the Stew Further with Herbs
- Once the stew has simmered for an hour, add the sautéed herbs.
- Stir in the dried lime and lemon juice after 30 minutes, and let it simmer for an additional half hour.
- As the stew simmers to its final thick consistency, a thin layer of oil should gradually rise to the top.
- Taste and adjust the seasoning if needed, and remember to remove the dried limes before serving.
Notes
- Frying the herbs properly is the heart of this recipe. Take them to a deep, dark green over medium heat, never black. Burnt herbs make the stew bitter.
- Use dried fenugreek leaves, never fenugreek seeds, and don't overdo them.
- Poke the dried limes before adding them. Press them against the pot near the end of cooking for extra tang, and always remove them before storing leftovers.
- Soak dried kidney beans overnight if using them instead of canned. Pinto beans give a silkier stew. Black-eyed peas are the southern Iranian variation.
- The finished stew should be thick like chili, with a thin layer of oil rising to the top. That is the sign of a properly cooked Ghormeh Sabzi.
- Make ahead: cook up to 3 days in advance and keep covered in the fridge. The flavor deepens overnight, so it is even better the next day.
- Storage: keep leftovers in an airtight container in the fridge for up to 3 days, dried limes removed. Freeze for up to 3 months and thaw overnight in the fridge.
- Reheat gently on the stove with a splash of water if the stew has thickened too much.
- Serving: spoon it over fluffy basmati rice with crispy tahdig. A Shirazi salad on the side balances the richness.
- The stew is naturally gluten-free.
- Vegetarian version: swap the lamb for extra beans or mushrooms and use the same method. Full details are in the post above.
Rita says
I am making it second time already, extremely delicious! Thank you for the recipe.