How To Make Ghormeh Sabzi R

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As someone who has a passion for Persian cuisine, I’ve always been drawn to the aromatic and flavorful dish known as Ghormeh Sabzi. This traditional Iranian stew is not only a delight for the taste buds but also a wonderful representation of the rich culinary heritage of Iran. Today, I’m excited to share my personal recipe for Ghormeh Sabzi, along with some insights and tips that I’ve picked up along the way.

Understanding Ghormeh Sabzi

Ghormeh Sabzi is a savory herb stew that typically features a combination of fresh herbs, tender meat, and kidney beans. The star ingredients of this dish are fenugreek, parsley, cilantro, and dried limes, which impart a distinctive and complex flavor profile. The slow cooking process allows the herbs to meld together, resulting in a rich, herbaceous aroma that is truly irresistible.

Ingredients You’ll Need

  • 1 pound stew meat (lamb or beef)
  • 2 cups chopped fresh parsley
  • 1 cup chopped fresh cilantro
  • 1/2 cup chopped fresh fenugreek or 1 tablespoon dried fenugreek leaves
  • 1 large onion, finely chopped
  • 4 dried limes
  • 1 can kidney beans, drained and rinsed
  • 1 teaspoon turmeric
  • Salt and black pepper to taste
  • Vegetable oil
  • Lamb or beef broth

My Cooking Process

First, I start by sautéing the chopped onions in a generous amount of vegetable oil until they turn golden brown. Then, I add the meat and turmeric, allowing the meat to brown and develop a rich flavor. Next, I incorporate the fresh herbs, including parsley, cilantro, and fenugreek, allowing their fragrant essence to infuse the dish.

Once the herbs have wilted and released their heavenly aroma, I pour in the lamb or beef broth and gently place the dried limes into the mixture. These dried limes are truly the magical touch that sets Ghormeh Sabzi apart, imparting a delightful tanginess to the stew. I let the stew simmer over low heat, allowing the flavors to intensify and the meat to become tender.

Finally, I add the drained kidney beans to the stew and let them simmer along with the other ingredients. The end result is a beautifully fragrant, hearty stew that is perfect for serving with fluffy white rice or aromatic saffron-infused basmati rice.

Crafting the Perfect Ghormeh Sabzi

As with many traditional dishes, the key to a perfect Ghormeh Sabzi lies in patience and attention to detail. Allowing the herbs to slowly cook and meld together is crucial for achieving the dish’s signature depth of flavor. Additionally, using high-quality, fresh herbs and meat can greatly elevate the overall taste of the stew.


Creating Ghormeh Sabzi is not just about following a recipe; it’s about embracing the rich history and tantalizing flavors of Persian cuisine. Through each step of the cooking process, I find myself immersed in the delightful scents and the anticipation of savoring a dish that has been cherished for generations. As I sit down to enjoy a comforting bowl of Ghormeh Sabzi, I can’t help but marvel at how food has the power to connect us to diverse cultures and traditions.