Ghormeh Sabzi is the crown jewel of Persian cuisine—a deeply aromatic herb stew that’s as comforting as it is complex. Here’s how to make it from scratch, plus some excellent video guides to walk you through every step.
Ingredients You’ll Need
Fresh herbs: Parsley, cilantro, chives (or green onions), and a small amount of dried fenugreek
Protein: Stewing beef or lamb (about 500g–700g)
Legumes: Red kidney beans (soaked overnight or canned)
Aromatics: 1 large onion, turmeric, salt, pepper
Sour element: Dried limes (limoo amani), pierced with a fork
Oil: For sautéing herbs and meat
Optional: Lemon juice or unripe grape juice for extra tang
Step-by-Step Instructions
Prep the herbs Wash and finely chop parsley, cilantro, and chives. Sauté them in oil until dark green and fragrant—this step is key to unlocking the stew’s signature flavor.
Brown the meat In a large pot, sauté chopped onions until golden. Add turmeric and your meat of choice. Brown the meat on all sides.
Simmer the stew Add water to cover the meat and bring to a boil. Lower the heat and simmer for 45–60 minutes.
Add beans and herbs Add the sautéed herbs and kidney beans to the pot. Stir well.
Add dried limes Pierce the dried limes and drop them into the stew. Simmer everything together for another 1.5–2 hours on low heat.
Final seasoning Add salt, pepper, and a splash of lemon juice or grape juice to taste. Let it simmer until the flavors meld and the stew thickens.
Serve Best enjoyed with Persian saffron rice (chelow) and a side of Shirazi salad.
