The Ultimate Ghormeh Sabzi Recipe | Traditional Persian Herb Stew
Ghormeh Sabzi is a staple of Persian cuisine — a richly flavorful herb stew that’s both aromatic and comforting. Considered one of Iran’s national dishes, this stew is traditionally made with fresh herbs, beans, meat, and dried limes. In this article, you’ll learn the authentic Ghormeh Sabzi recipe suitable for 4 people, including all the essential cooking tips for a truly rich and restaurant-quality result.
Whether you’re new to Iranian food or looking to improve your home-cooked version, this ghormeh sabzi recipe will guide you step by step — from preparing the herbs to ensuring your stew “oils” perfectly.
🛒 Ingredients (Serves 4)
Stew meat (beef or lamb): 300g
Ghormeh Sabzi herb mix: 500g
Red kidney beans or pinto beans: 150g
Large onion: 1
Dried limes (limoo amani): 4
Cooking oil: as needed
Salt and black pepper: to taste
Turmeric, sour citrus juice (lime juice, verjuice): as needed
👩🍳 Instructions
🔹 Step 1: Soak the Beans
Soak the beans overnight in plenty of water to reduce gas and ensure even cooking. Drain and replace the water 2–3 times during soaking for the best results.
🔹 Step 2: Parboil the Beans
Briefly boil the soaked beans and drain before adding to the stew. This softens them and reduces cooking time.
🔹 Step 3: Sauté Onion and Spices
Chop onion fine and sauté in oil till it turns translucent. Add turmeric and black pepper and sauté until the aroma is released — this forms the tasty base of the stew.
🔹 Step 4: Add and Brown the Meat
Cut the meat into medium cubes and add to the pot. Brown the pieces nicely for flavor retention.
🔹 Step 5: Add Beans and Water
Add drained beans and about 3 cups of water. Bring to a boil, then simmer for about 1 hour.
🔹 Step 6: Chop the Herbs
While the meat and beans are simmering, wash and finely chop the herb mixture (parsley, cilantro, chives, fenugreek, and spinach).
🔹 Step 7: Sauté the Herbs
In another pan, fry the herbs in oil over medium heat until they are dark green and aromatic — the darker, the better the flavor. This is what gives ghormeh sabzi that distinctive flavor.
🔹 Step 8: Mix Herbs & Add Flavorings
Add fried herbs to the stew together with halved dried limes (seed them to prevent bitterness), verjuice or lime juice, and any other spices of your choice.
🔹 Step 9: Simmer to Perfection
Simmer the stew on low for another hour, until the oil rises to the surface. If needed, add a small ice cube to shock the stew and extract the oil more effectively.
🔹 Step 10: Adjust and Serve
Taste and adjust seasoning. If too much liquid, let it reduce uncovered for the last 15 minutes. Serve hot with Persian saffron rice (chelow).
💡 Ghormeh Sabzi Perfection Tips
Rich Green Color: Sauté herbs well, but not burnt.
Oil Surface: It’s ready when oil accumulates on the surface.
Well-Balanced Herbs: Don’t overuse fenugreek since it can dominate the dish.
Regional Recipes: Southern recipes have garlic chives and dill; Northern recipes can employ tarragon.
Chicken Alternative: When making ghormeh sabzi with chicken, replace red meat with chicken thighs and reduce the cooking time.
❓ FAQs
1. Can I make ghormeh sabzi with canned beans?
Yes, but introduce them later during cooking so they won‘t get mushy.
2. What herbs are used in ghormeh sabzi?
A typical mix contains parsley, cilantro, chives (or leek), spinach, and dried fenugreek.
