Ghormeh Sabzi - Persian Herb Stew

Ghormeh Sabzi is a traditional Persian Herb Stew consisting of lamb (or beef), kidney beans, a mixture of sautéed herbs, and dried limes.

It is effortless to make with everyday ingredients and tastes even better after a day or two - the perfect dish for entertaining!

Jump to:

• What is Ghormeh Sabzi?
• Why This Recipe Works?
• Ingredients You'll Need
• How to Make Ghormeh Sabzi?
• Top Tips From the Chef
• What to Serve with Ghormeh Sabzi?
• Vegetarian Ghormeh Sabzi
• Instant Pot Ghormeh Sabzi
• Storage and Reheating
• Recipe FAQs
• Related Recipes
• Ghormeh Sabzi - Persian Herb Stew

Similar to Zereshk Polo Morgh (Persian Barberry Rice with Chicken), 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 buttery Turkish Rice Pilaf (Sehriyeli Pilav) or Lebanese Rice Pilaf with Vermicelli and a bowl of refreshing Persian Shirazi Salad on the side.

What is Ghormeh Sabzi?

Ghormeh Sabzi is a traditional Iranian dish, often referred to as the "national dish" of Iran or the "king of Persian stews".

It's a hearty and flavorful herb stew, a staple in Iranian cuisine.

The dish typically consists of ingredients like meat (usually lamb, veal, or beef), kidney beans, a mixture of sautéed fragrant herbs (such as parsley, cilantro, green onions, and fenugreek), and dried Persian limes (a.k.a black lime or limo amani).

The herbs are a key component of Ghorme Sabzi, giving the stew its distinctive and aromatic taste.

The dish is slow-cooked to allow the flavors to meld together, resulting in a rich and comforting meal.

It's often served with plain fluffy basmati rice, which helps balance the flavors of the stew.

Why This Recipe Works?

• The combination of fresh herbs, tender meat, and zesty dried limes brings out a fantastic range of flavors.

• This delicious stew recipe calls for everyday ingredients that are easy to find, making it convenient for anyone to recreate this beloved Persian dish at home.

• Ghormeh Sabzi is versatile and suitable for various occasions, from casual gatherings to special celebrations, making it a go-to option for diverse events.

• The stew's flavors deepen and intensify when allowed to rest, making it an ideal make-ahead dish that tastes even better the next day.

• Slow cooking allows the ingredients to infuse and develop their flavors fully, resulting in a rich and authentic taste.

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.

• 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?

Making this Persian Herb Stew is pretty straightforward.

However, there are a few tips and tricks that you should follow to achieve the best results:

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.

Top Tips From the Chef

• If you're using dried kidney beans, I recommend soaking them in water overnight before cooking.

• 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.

• As the stew simmers to its final thick consistency, a thin layer of oil should gradually rise to the top.

• Remember to remove the dried limes before serving. While they add a wonderful tangy flavor, they are used for infusion and are not typically consumed.

• Serve this delicious Ghormeh Sabzi stew with plain steamed rice, and Shirazi Salad or Cacik (Turkish Yogurt Dip) for a complete and authentic meal.

What to Serve with Ghormeh Sabzi?

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 Zereshk Polo Morgh (without the chicken), Turkish Rice Pilaf (Sehriyeli Pilav), or Yellow Rice (Indian Turmeric Pilau Rice).

If you prefer bread, Middle Eastern 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 (Turkish Yogurt Dip), a yogurt-based beverage Ayran (Turkish Yogurt Drink), and a simple salad Shirazi Salad 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 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.

Storage and Reheating

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 to ensure even reheating.

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.

Recipe FAQs

Related Recipes

For more delicious stew recipes around the world why not try:

Did you make this recipe? Please let me know how it turned out! Leave a comment below and tag @cookingorgeous on Instagram and hashtag it #cookingorgeous.

I hope you enjoy the process of making this delicious Iranian recipe Ghormeh Sabzi - Persian Herb Stew as much as you enjoy eating it! 🙂 

Bon appétit! / Afiyet olsun!

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