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    Cooking Gorgeous » Recipes » Main Dishes

    Ghormeh Sabzi - Persian Herb Stew

    Published: Aug 24, 2023 · Modified: Sep 1, 2023 by Ayla Clulee · This post may contain affiliate links.

    Jump to Recipe

    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!

    ghormeh sabzi served with Turkish rice
    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.

    Ghormeh Sabzi stew with lamb

    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.

    labelled picture of ingredients for ghormeh sabzi - Persian herb stew
    • 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.

    sautéing the lamb in a dutch oven

    Add diced onion, and sauté them until they are translucent.

    sautéing the onions with lamb

    Stir in the red beans, turmeric, black pepper, and salt, and sauté them for another minute.

    red kidney beans, salt, pepper, and turmeric are added to sautéed onions and lamb

    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.

    water is added to sautéed onions and lamb

    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.

    chopped herbs are placed in a pan

    Sauté the herbs over medium-low heat until they are wilted and fragrant, which takes about 25-30 minutes.

    chopped herbs are fried until wilted

    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.

    fried herbs are added to the stew

    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.

    a bowl of 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

    How do I adjust the consistency of Ghormeh Sabzi if it's too watery?

    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.

    Can I use canned beans instead of dried beans?

    Yes, you can use canned beans.
    If using canned kidney beans, add them during the last hour of the stew's cooking process to prevent them from becoming too mushy.

    Can I prepare Ghormeh Sabzi in advance?

    Yes, you can prepare Ghormeh Sabzi in advance, up to 3 days prior to serving.
    In fact, many people find that the flavors deepen and improve when the stew is allowed to sit for a while before serving.

    Can I use dried herbs instead of fresh ones for this recipe? 

    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.

    Related Recipes

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

    • bamya- Turkish okra stew
      Bamya - Turkish Okra Stew
    • Hungarian lamb stew
      Easy Lamb Goulash | Hungarian Stew
    • French slow cooked beef stew in a Dutch oven
      Julia Child's Beef Bourguignon
    • braised ox cheeks
      Braised Beef Cheeks

    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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    Ghormeh Sabzi - Persian Herb Stew

    Ayla Clulee
    Ghormeh Sabzi is a traditional Persian Herb Stew consisting of lamb (or beef), kidney beans, aromatic herbs, and dried limes.
    5 from 2 votes
    Prevent your screen from going dark
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    Prep Time 30 minutes mins
    Cook Time 2 hours hrs
    Total Time 2 hours hrs 30 minutes mins
    Course Main Course
    Cuisine Iranian, Middle Eastern
    Servings 4 people
    Calories 497 kcal

    Equipment

    • 1 kitchen scale
    • 1 measuring spoons
    • 1 Measuring cups
    • 1 Lodge Dutch oven

    Ingredients
     
     

    For the Stew

    • 1 tablespoon olive oil
    • 750 g diced lamb
    • 1 large onion (diced)
    • 1 teaspoon turmeric
    • ½ teaspoon freshly ground black pepper
    • 1 teaspoon salt
    • 400 g red kidney beans (cooked)
    • 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
     

    Preparing 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.

    Frying 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.

    Simmering 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

    • 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.

    Nutrition

    Calories: 497kcalCarbohydrates: 38gProtein: 49gFat: 18gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 122mgSodium: 740mgPotassium: 1329mgFiber: 12gSugar: 4gVitamin A: 3090IUVitamin C: 56mgCalcium: 137mgIron: 9mg
    Tried this recipe?Mention @cookingorgeous or tag #cookingorgeous!

    This post uses affiliate links. This means that if you click on them and then buy something, we get a small amount of commission to keep the site running, but it doesn’t cost you anything more.

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    Reader Interactions

    Comments

    1. Rita

      September 01, 2023 at 2:04 pm

      5 stars
      I am making it second time already, extremely delicious! Thank you for the recipe.

      Reply
    5 from 2 votes (1 rating without comment)

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    Welcome to Cooking Gorgeous, where delicious easy-to-follow recipes and culinary inspiration await you! My name is Ayla Clulee, a passionate and professional Cordon Bleu-trained chef, recipe developer, and food content creator with decades of experience. I am based in the UK, and I'm thrilled to have you here.

    The kitchen is my happy place and cooking is my therapy.

    More about me →

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