Ghormeh Sabzi is an incredibly delicious Persian stew that is served over steamed basmati rice. It has tender cooked meat in intensely fragrant, rich and lemon herb gravy along with kidney Popularly known as the national dish of Iran, this stew is packed with protein and fiber.
You may want to try adding our famous Love Cake and Zucchini Frittata to your Persian menu.
What is Ghormeh Sabzi?
Ghormeh Sabzi, has garnered the reputation of being one of the most beloved Persian stews. Call it the "King of Persian Stews" or the "National dish" - no Persian restaurant menu or buffet is ever complete without this well deserved star item.
There are certain things in life that are to be experienced in its pristine originality. And Ghormeh Sabzi is one of them. This ancient classic recipe involves the cooking down of a combination of herbs into a rather characteristic aromatic mélange.
The three key flavor elements for ghormeh sabzi are: roasting of herbs, fenugreek, dried limes. In Persian, ghormeh means "fried" and sabzi means "herbs".
Ingredients
It includes meat, herbs, beans, dried limes etc., and you can find all these easily at your supermarket or online.
- MEAT:
- Ghormeh Sabzi is traditionally prepared with lamb, beef or veal. I like to cook this Persian herb stew with bone in meat as it is more flavorful.
- Variation: Try this addictive stew with chicken or fish adjusting cooking time and water. Add chicken in the last hour and fish in the last 30 minutes. Lower amount of water to half.
- Check out my tips below for making it vegetarian or vegan.
- HERBS:
- It requires parsley, cilantro, fenugreek and green onions. That is LOT of herbs. Check below how to use dried herbs for this stew.
- A key step for making Ghormeh sabzi is the slow roasting of herbs, that results in a magical aroma that will lovingly wrap you. An essential herb is the Fenugreek, and like most recipes that use this herb, the dish tastes even better the next day.
- In Persian, Fenugreek is known as Shanbalileh. This herb is widely used in Indian cooking as well and available as fresh, frozen or dried in Indian stores. Check in Persian or middle eastern stores too.
- BEANS:
- It is most common to use the kidney beans. I prefer to use the dried beans soaked overnight, but you can try canned too.
- Less commonly used beans for ghormeh sabzi are pinto beans and black eyed peas.
- I personally love the red beans with the green herb stew. You eat with your eyes too :)
- DRIED LIMES:
- This is so important for the taste of ghormeh sabzi. You can find these at Persian or middle eastern stores or online. I have even been able to dry lime or lemon slices in my dehydrator. But go for dried limes as they are fairly easy to get.
- Dried limes are pierced and added to the stew, gently releasing the juices and aroma while simmering. Persian dried lime powder or fresh lime/lemon juice may also be added.
How to Make It
- Heat some oil and sauté onions. Add meat, spices and brown it a little. Then add drained beans, some salt, water and bring it to a boil. Lower the heat and simmer for half hour.
- Next heat some oil in a skillet. Add herbs and sauté until you smell the aroma of sautéed herbs.
- Then add sautéed herbs, dried limes and simmer for 1 to 1½ hour until meat and beans are tender. Add lime powder or lime juice as per taste.
- The stew should be thick and not runny. Adjust the consistency, salt, lime and other seasonings. Serve Ghormeh Sabzi hot with steamed rice.
How to Make it With Dried Herbs
I love making things from scratch and especially for this stew I use fresh herbs. I even chop up and freeze herbs in bulk.
But I know people who make it using dried herbs mix and are pretty happy with the results. Sadaf is a popular brand that sells these and other Persian food ingredients. You can find them over at Amazon or Persian/middle eastern grocery stores.
For dried herbs, use about one fourth the quantity specified for fresh herbs in the recipe. Take the herbs in a sieve and immerse in a bowl of lukewarm water. Soak the herbs for 20 minutes, drain and squeeze out the water. Proceed as you would with the fresh herbs.
If using ghormeh sabzi herb mixture from Sadaf, then follow the package instructions.
Vegetarian Ghormeh Sabzi
Increase the amount of beans to replace the meat. Other options are to use grilled/roasted tofu or sauteed mushrooms.
If you use canned beans, add them in the last half hour. Also, if using beans or vegetables, make sure to lower the amount of water.
I haven't tried it, but you could perhaps add some boiled eggs. Just make couple of slits in the egg white portion and slide them in the last 20 minutes and simmer the stew.
Pro Tips
- If you are not careful, two things that can add bitterness to the stew are fenugreek and dried limes.
- Just don't use more fenugreek than necessary, especially the dried herbs. Add dried limes, powder or juice in last half of cooking.
- IMPORTANT: Ghormeh sabzi should be thick and not watery. When herbs simmer for a long time, they disintegrate into a thick stew, sort of like tomatoes.
- If stew is watery but beans and meat are well done, then separate them out. Then evaporate the herb sauce at a higher temperature, stirring frequently. And add the beans and meat back.
- When the stew simmers, you will notice some of the oil trickling and separating out on the top.
- Canned or cooked kidney beans may be used. Just add them in the last half hour.
- Lamb leg or shoulder with some bone works perfect for ghormeh sabzi.
- Frozen or dried fenugreek leaves are available at Indian and Middle Eastern stores. Dried fenugreek leaves can be found online also.
- It is best to use fresh herbs but you may substitute with dried herbs. Ready made "Ghormeh Sabzi" dried herbs from Persian traders (Sadaf) are available online.
- Ghormeh sabzi tastes even better the next day. It is a favorite comfort food!
Persian Herb Stew Health Benefits
Ghormeh sabzi is what happens when tasty meets healthy! This Persian stew is loaded with intensely flavorful herbs that are rich with phytochemicals known for chemo preventive and anti-inflammatory benefits.
These herbs are also good sources of chlorophyll, which is effective in negating the carcinogenic effects of heterocyclic amines. And are also a good source of vitamin K, vitamin C and vitamin A.
It is packed with high quality protein, B vitamins and some minerals from the meat. And plant protein and soluble fiber from the beans. Ghormeh sabzi is low carb and gluten free as well.
This stew uses a good amount of oil for roasting the herbs. However, it is served with plain steamed rice. And you are going to need some fat to absorb all the lovely nutrients in this delicious stew. Still, you can skim off some fat from the top, once it has been used as a vehicle to cook the stew to perfection.
More Tasty Stews:
- Moroccan Lamb Stew
- Indian Kofta Curry (Meatball Curry)
- Okra Stew with Lamb
- Spicy Rosemary Tomato Chicken
★ DID YOU MAKE THIS RECIPE? PLEASE COMMENT AND GIVE IT A STAR RATING BELOW!
Ghormeh Sabzi (Persian Herb Stew)
Ingredients
- 4 cups parsley fresh
- 3 cups cilantro fresh
- 1 cup green onions fresh
- ¾ cup fenugreek leaves fresh or 3 tbsp dried fenugreek leaves
- 5 tbsp olive oil
- 1 onions yellow, large, sliced thinly
- 1½ lb lamb with bone or 1¼ lbs boneless cut in 2 inch pieces
- 1 tsp turmeric
- ½ tsp ground black pepper ground
- salt to taste
- ½ cup dried kidney beans dried (soaked overnight)
- 4 dried limes dried, whole
- 1 tbsp dried lime powder or 2 tbsp lime juice (as per taste)
Instructions
- Rinse the herbs and drain well. Chop herbs very finely.Tip: Spin herbs in a salad spinner or pat dry.
- Heat 2 tbsp of oil in a cooking pot at medium setting. Sauté onions until light golden brown.
- Add meat, turmeric, black pepper and brown it a little. Then add some salt and 3 cups water and bring it to a boil.
- Lower the heat, add the drained beans and simmer for 30 mins.Tip: Cook longer if using beef.
- Meanwhile, heat 3 tbsp of oil in a nonstick skillet. Add the herbs and sauté for 20 to 25 minutes until you can smell the aroma of sautéed herbs. Make sure to stir in between.
- Then add sautéed herbs and simmer the stew for 30 minutes.
- Next, add the pierced dried limes and simmer for another 30 to 60 minutes until the meat and beans are tender.Tip: Add dried lime powder or lime juice in the last half hour adjusting as per your taste.
- The stew should be thick and not runny. Adjust the consistency, salt, lime and other seasonings.
- Serve Ghormeh Sabzi hot with steamed rice.
Notes
- Two things that can add bitterness to the stew if you are not careful are fenugreek and dried limes. Don't add more fenugreek than needed, especially the dried herbs. Add dried limes, powder or juice in later half of cooking.
- Ghormeh sabzi should be thick and not watery. When herbs simmer, they disintegrate into a thick stew, sort of like tomatoes. If stew is watery but beans and meat are well done, then separate them out and evaporate sauce at a higher temperature, stirring frequently. Then add the beans and meat back.
- Canned or cooked kidney beans can be used. Add them in last half hour.
- Lamb leg or shoulder with some bone works great for ghormeh sabzi.
- Frozen or dried fenugreek leaves can be found in Indian and Middle Eastern stores. Dried fenugreek leaves are available online also.
- It is best to use fresh herbs but may substitute with dried herbs. Ready made "Ghormeh Sabzi" dried herbs are available online.
- Ghormeh sabzi tastes even better the next day.
- NUTRITION FACTS: Not including any added salt.
Nutrition
This post was first published on November 3rd 2016 and has been updated with improvements in recipe, formatting, tips, and additional enhancements.
Julia
We had this for dinner last night and... Wow! what a treat. This stew is definitely going to be a regular for us and now I want to try everything on your website. :) Thank you for the wonderful instructions and inspiration!
Roxana Begum
Thanks Julia for the lovely feedback.
Andi Houston
I made this tonight, exactly as described, and it was absolutely DELICIOUS. Great recipe thank you!!
Norah
Hello, I bought a can of divine canned fried vegetables and wonder can I use this and most important howmany grams? Thank you.
Roxana Begum
You could follow the instructions on the package or can. If its like dried herbs, the instructions are on the blog. Please scroll on that recipe page to find it.
Jack
This is absolutely delicious. We eat this almost every week now, mostly using chicken. Definitely going to try some more Persian dishes. Do you have any other recommendations of how to use dried limes? Thanks
Roxana Begum
Thanks for the lovely feedback. Its most often used in stews and some soups. The seeds can be removed, and the dried limes powdered and used in place of lime juice, to add tartness to recipes. Of course, the flavor will be a bit different than lime juice.
Sneha
Hi, I’m interested in making this dish. Are the dried limes meant to be taken out afterward, or should they be eaten? Never tried them before.
Thanks.
Roxana Begum
They are used to flavor and impart taste but are served with the stew. I love the sour limes, so I remove the seeds and might nibble on it. But the sour taste may not be for everyone.
Kevin
I Always Take Mine Out
Anonymous
I made this recipe and it was so delicious, thank you for the instructions, tomw I will make Persian rice 😀
Roxana Begum
Thanks for sharing :)
Ash Pie
Hiiii!!! I have made this Divine dish several times following this recipe! It has been a blessing and a curse! Let's just say the Persian brother's are loving it, but the Persian sisters not so much! There is not a single morsel left when I take it to the center. They say without a doubt it is delicious, but how do I know about it and how to cook it, when they do not even know how and it takes too much time and you must use fresh herbs and so on.... of course I give all of the credit to you and just tell them that while they are working on their lovely PhDs, which I do not have... I am working in the kitchen for my family and have many more years of experience in the area of cooking multi cultural recipes. The way to anyone's heart is through a delicious dinner. I tell them to have a seat at my kitchen table and I will help guide the way.
Roxana Begum
Thanks Ash. Happy that you and your family love this recipe. You could try using dry herbs but cant guarantee the taste. Or use some fresh herbs and some dry herbs. One more idea is to bulk freeze rinsed and chopped herbs.
smu
Why are 4 cups parsley converted to 240 grams and 3 cups of cilantro converted to 48 g? I really doubt that the density of parsley is more than four times higher.
For metric users this doesn't make sense at all.
Roxana Begum
Sorry about the error. And thanks for letting me know. There was a technical glitch due to which the calculations were messed up. Must have happened during some application updates. Looks like it is fixed now. Hope you enjoy making it :).
Graham Dawson
I made this yesterday. I am recovering from a work accident that has left me confused and unstable, so I thought that cooking might be good physical and occupational therapy. I believe this is an easy recipe, though it took me all day, it should only take a few hours for a normal person.
I kept to your recipe, with no substitutions. Shanbalileh is a challenge to clean, but well worth it. I got that at a local produce market as well as the green onions and cilantro. The parsley came from our garden! The aroma of the herbs frying is out of this world. The dried Persian limes came from a Mediterranean grocer and you are correct, they are essential to the recipe.
This may have been the best thing I ever cooked, and I am known for being a good cook. Thank you so much for this recipe!
Roxana Begum
Thank you Graham for the lovely feedback. Hope that you get better soon! Frozen Shahbalileh (Fenugreek leaves) is available at Indian grocery stores. Like frozen spinach, they are pre-cleaned and in the form of loose leaves or blocks. I sometimes make a larger quantity of the stew and freeze for multiple uses. Also, once I got used to chopping and preparing a lot of herbs, it became quicker. I also prepare and freeze herbs in bulk.
Panick
This looks like an interesting stew! To be honest, I haven't ever tried any Persian food. The ingredients list looks delicious and it looks like it makes a good amount, perfect for leftovers for the week!
Alya
Do we use spinach / or collard as well to make this recipe? Or just we use the herbs that you mentioned.
Roxana Begum
Spinach or collard greens will change the taste. If you do substitute some of the herbs with spinach or other greens, I would still use rest of the herbs.
Jill
I've not heard of this dish. I also didn't know dried limes existed! I'm really liking all the fresh herbs. Sounds like a stew I need to try!
Roxana Begum
It is a hugely popular Persian stew. You must try :)