Overhead view of ghormeh sabzi in a serving dish placed on a table.
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Ghormeh Sabzi (Persian Herb Stew)

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 beans. Popularly known as the national dish of Iran, this stew is packed with protein and fiber.
Course Stews
Cuisine Persian
Keyword Ghormeh Sabzi, Persian Herb Stew, Persian Stew
Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Servings 8 cups
Calories 246kcal
Author Roxana Begum
Cost $ 14

Equipment

Ingredients

  • 4 cups parsley fresh
  • 3 cups cilantro fresh
  • 1 cup green onions fresh
  • 3/4 cup fenugreek leaves fresh or 3 tbsp dried
  • 5 tbsp olive oil
  • 1 onions yellow, large, sliced thinly
  • lb lamb with bone or 1¼ lbs boneless cut in 2 inch pieces
  • 1 tsp turmeric
  • 1/2 tsp black pepper ground
  • salt to taste
  • 1/2 cup kidney beans dried (soaked overnight)
  • 4 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

  1. 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.
  2. 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. 
  3. Canned or cooked kidney beans can be used. Add them in last half hour.
  4. Lamb leg or shoulder with some bone works great for ghormeh sabzi.
  5. Frozen or dried fenugreek leaves can be found in Indian and Middle Eastern stores. Dried fenugreek leaves are available online also.
  6. It is best to use fresh herbs but may substitute with dried herbs. Ready made "Ghormeh Sabzi" dried herbs are available online.
  7. Ghormeh sabzi tastes even better the next day
  8. NUTRITION FACTS: Not including any added salt. 

Nutrition

Serving: 1cup | Calories: 246kcal | Carbohydrates: 13g | Protein: 19g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 46mg | Sodium: 70mg | Potassium: 617mg | Fiber: 4g | Sugar: 1g | Vitamin A: 3055IU | Vitamin C: 46mg | Calcium: 161mg | Iron: 4.8mg