Ghormeh Sabzi Recipe

Authentic Persian Ghormeh Sabzi Recipe: Best Herb Stew (2025 Guide)

Discover the crown jewel of Persian cuisine – Khoresht e Ghormeh Sabzi, a fragrant herb stew that’s considered one of Iran’s most beloved dishes. This aromatic masterpiece combines fresh herbs like parsley, cilantro, and fenugreek with tender meat and kidney beans, all seasoned with the distinctive flavor of dried lime.

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You’ll find this classic stew served atop fluffy Persian rice in homes and restaurants throughout Iran, where it holds a special place alongside other traditional favorites like Fesenjan and Gheimeh. While the ingredient list might seem lengthy, the cooking process is straightforward and rewards you with incredible depth of flavor that’s worth every minute of preparation.

What You Need To Make Ghormeh Sabzi

To prepare authentic ghormeh sabzi you need specific fresh herbs and ingredients that create its signature aroma and taste. Here’s everything required to make this classic Persian stew.

Required Ingredients

  • 2 pounds lamb or beef chunks cut into 1-inch cubes
  • 4 bunches fresh parsley finely chopped
  • 2 bunches fresh cilantro finely chopped
  • 1 bunch fresh fenugreek leaves or 2 tablespoons dried
  • 4 green onions finely chopped
  • 1 large onion finely diced
  • 4 dried Persian limes (limoo amani)
  • 1 can kidney beans drained and rinsed
  • 3 tablespoons vegetable oil
  • 2 teaspoons ground turmeric
  • Salt and black pepper to taste
  • 6 cups water
  • Large heavy-bottom pot or Dutch oven
  • Sharp chef’s knife
  • Large cutting board
  • Colander for washing herbs
  • Fine mesh strainer
  • Measuring spoons and cups
  • Large bowl for prepping herbs
  • Kitchen towels for drying herbs
  • Food processor (optional for chopping herbs)
  • Wooden spoon for stirring

Preparing The Herbs

The preparation of fresh herbs is crucial for achieving the authentic flavor of Khoresht e Ghormeh Sabzi. This step requires careful attention to cleaning chopping and sautéing techniques.

Cleaning And Chopping

Start by washing parsley cilantro leeks (or green onions) and fenugreek leaves thoroughly under cold water. Pat them dry between clean kitchen towels to remove excess moisture. Remove tough stems about 2 inches from the bottom. Here are the required quantities for proper preparation:

  • 4 cups fresh parsley finely chopped
  • 2 cups fresh cilantro finely chopped
  • 1 cup leeks or green onions finely chopped
  • 1/2 cup dried fenugreek leaves (or 2 cups fresh) finely chopped

Use a food processor to achieve a fine chop for the parsley and cilantro. Chop the leeks or green onions by hand to prevent them from becoming mushy.

Sautéing The Herbs

Heat 6 tablespoons of oil in a large frying pan over medium-high heat. Add the chopped herbs and leeks to the pan and sauté for 5 minutes stirring frequently. Reduce heat to medium-low and continue cooking for 15-20 minutes. This crucial step requires constant attention as the herbs need to:

  • Dry out gradually
  • Develop a darker green color
  • Release their aromatic oils
  • Achieve a wilted texture without burning

Stir continuously until the herbs release a bright green oil when pressed with a spoon. The herbs should become very dark green but not burned. Remove from heat once they reach the desired color and texture.

Remember this is the most intricate part of preparing Ghormeh Sabzi. The herbs must be cooked slowly to develop their full flavor while avoiding any burning which can make the dish bitter.

Making The Stew Base

The foundation of Khoresht e Ghormeh Sabzi starts with properly prepared meat and a base of aromatic ingredients. Each component requires careful attention to build layers of flavor.

Preparing The Meat

Cut 2 pounds of lamb or beef into 1.5-inch cubes. Season the meat with:

  • 1 teaspoon turmeric
  • 1 teaspoon black pepper
  • 1.5 teaspoons salt

Heat 3 tablespoons of oil in a large pot over medium-high heat. Add the seasoned meat in batches allowing space between pieces. Brown the meat on all sides until it develops a golden crust about 5-7 minutes. Remove and set aside.

Cooking The Onions

Heat 2 tablespoons oil in the same pot over medium heat. Add finely diced onions and cook until they turn translucent about 5-7 minutes. Add:

  • 4 cloves minced garlic
  • 1 teaspoon ground turmeric

Sauté until fragrant about 1 minute. Return the browned meat to the pot and stir to combine with the onion mixture. Add 6 cups of water and bring to a boil.

Adding The Beans

Drain and rinse 1 can of kidney beans. When the stew has been simmering for about an hour add:

  • Rinsed kidney beans
  • 2-3 pierced dried limes
  • Additional salt to taste

Reduce heat to low and simmer partially covered for another 45 minutes until the beans are tender. The sauce should thicken slightly. If needed add more hot water 1/2 cup at a time to maintain desired consistency.

Ghormeh Sabzi Recipe

Combining And Slow Cooking

Combine the prepared ingredients to create the rich flavors of Khoresht e Ghormeh Sabzi through a careful slow cooking process. The proper combination and cooking time ensure tender meat and well-developed flavors.

Adding The Herbs

Add the sautéed herb mixture to the meat and broth. Pour the dark green herbs into the pot stirring well to combine with the cooking liquid. The herbs should be evenly distributed throughout the stew creating a deep green color. Make sure to scrape any remaining herbs and oil from the pan into the pot as these contain concentrated flavors essential to the dish.

  1. Bring the stew to a gentle boil then reduce heat to maintain a low simmer. Cover the pot leaving a small gap for steam to escape.
  2. Let the stew simmer for 1.5 to 2 hours stirring occasionally to prevent sticking. Add small amounts of hot water if needed to maintain desired consistency.
  3. After the first hour add:
  • 2 cups cooked kidney beans
  • 3-4 pierced dried limes
  • Dissolved saffron in 2 tablespoons hot water (optional)

4. Continue simmering for 30-45 minutes until:

  • Meat is fork tender
  • Beans are soft
  • Stew has thickened
  • Oil begins to separate on surface

5. Check seasoning and adjust with:

  • Salt to taste
  • Black pepper
  • Fresh lemon juice for brightness

The stew is ready when the meat easily breaks apart with gentle pressure and the sauce has a rich dark green color with a glossy sheen.

Cooking StageTimeTemperature
Initial simmer60 minLow heat
After adding beans30-45 minLow heat
Total cooking time2-2.5 hoursLow heat

Serving Suggestions

Khoresht e Ghormeh Sabzi pairs beautifully with traditional Persian accompaniments to create a complete and satisfying meal.

Traditional Accompaniments

Serve this aromatic stew over steamed Persian rice (chelow) letting the flavorful sauce soak into the fluffy grains. Add a dollop of tahdig – the crispy rice from the bottom of the pot for textural contrast. Include side dishes like Shirazi salad made with diced cucumber tomatoes and onion or torshi (pickled vegetables). Offer fresh herbs like mint basil and radishes on a separate plate following Persian dining customs. Complete the spread with fresh flatbread like lavash or sangak to soak up the rich sauce.

Ghormeh Sabzi Recipe

Garnishing Tips

Top each serving with a sprinkle of fresh chopped parsley and a wedge of the cooked lime from the stew. Add a light drizzle of bloomed saffron water for color and aroma. Place a few whole cooked kidney beans on top as a garnish. For added richness garnish with a small pat of butter just before serving. Keep garnishes simple to let the stew’s complex flavors shine through. Consider adding a sprinkle of sumac for a pop of color and subtle tang that complements the dish’s flavor profile.

Storage And Make-Ahead Tips

Proper storage of Khoresht e Ghormeh Sabzi helps maintain its rich flavors and extends its shelf life. Learn how to store and prep components ahead for convenient meal planning.

Ghormeh Sabzi Recipe

Refrigerating

Store leftover Ghormeh Sabzi in an airtight container for up to 4 days in the refrigerator. Let the stew cool completely before transferring it to storage containers. For make-ahead prep you can:

  • Chop fresh herbs 1 day ahead and store in sealed bags
  • Cut onions and meat 24 hours in advance
  • Parcook the herb mixture and refrigerate up to 3 days
  • Store prepped ingredients separately in airtight containers
  • Sauté fresh herbs before freezing to preserve flavor
  • Place cooked herbs in plastic freezer bags
  • Remove excess air and flatten bags for efficient storage
  • Store in freezer up to 3 months
  • Label bags with date and contents
  • Thaw frozen herbs overnight in refrigerator before use
  • Keep frozen cooked stew up to 3 months
  • Freeze herb mixture and meat base separately for best results
ComponentRefrigerator StorageFreezer Storage
Cooked Stew4 days3 months
Prepped Herbs1 day3 months
Parcooked Herbs3 days3 months
Cut Meat/Onions1 dayNot recommended

Recipe Success Tips

Making authentic Khoresht e Ghormeh Sabzi takes time but you’ll find it’s worth every minute. The key to success lies in properly sautéing your herbs and allowing the stew to simmer slowly so all the flavors meld together perfectly.

Don’t rush the cooking process – this traditional Persian dish deserves patience. You’ll know you’ve mastered it when your kitchen fills with an irresistible aroma and your stew develops that signature deep green color with tender meat that falls apart effortlessly.

Whether you’re cooking for family or guests this hearty stew will quickly become one of your favorite comfort foods. With these detailed instructions and a bit of practice you’ll be creating restaurant-quality Ghormeh Sabzi right in your own kitchen.

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