What is ghormeh sabzi?
Ghormeh sabzi (ghorme sabzi, qormeh sabzi or قورمهسبزی in Farsi) is the quintessential Iranian recipe. It is a stew prepared with fresh herbs that is considered to be the national dish of Iran. It is also favored in present day Azerbaijan and Iraq.
Ghormeh is the Azeri word for “fried”, while sabzi is the Farsi word for herbs.
How to make ghormeh sabzi
This tangy, savory and citrusy stew is made with a mixture of sautéed herbs. Ghormeh sabzi ingredients consist mostly of parsley, leeks or scallions, cilantro, as well as dried fenugreek leaves (shanbalileh). This herb mixture is often fried before being cooked with beans, onions, and lamb or beef.
The stew can be cooked in a Dutch oven or a pressure cooker to save time. There is also a vegetarian ghormeh sabzi version with the same ingredients, but where the meat is omitted.
What is limu Omani
But the main ingredient that gives this meat and herb stew such a unique taste is black lime, also called limu Omani (limoo Amani) or Persian lime. Those dried limes originated in the Persian Gulf, are used as a souring agent to numerous dishes in the Middle Eastern region. They consist of limes that have been dried for weeks under the sun.
How is ghormeh sabzi served?
Ghormeh sabzi is almost always served with chelow (Persian steamed rice) or over tahdig, this magnificently crunchy rice formed at the bottom of the pot when making chelow.
What are the different versions of the Persian stew?
This ancient ghormeh sabzi recipe is one of those that almost hasn’t changed over the centuries as it was prepared in a very similar fashion by nomads. However, each region makes it slightly differently:
- In Southern Iran, a larger amount of cilantro is used, and tomato paste is often added to the stew.
- In Northern Iran, it is prepared without fenugreek leaves, and rose coco beans are used instead of red kidney beans.
- In the Fars province, around the city of Shiraz, they often add diced potato to the meat and herb stew.
- In Azerbaijan, the herbs are not fried before being stewed, and black eyed peas are used instead of red kidney beans. They also add tomato paste as in Southern Iran.
Beside rice, the most common side dishes served with ghormeh sabzi are doogh (Iranian yoghurt drink) as well as Shirazi salad (diced cucumber and tomato salad).
Like the similar Tunisian pkaila, a meat stew based on spinach and beans, ghormeh sabzi is probably not the most visually appealing dish, but it makes up its lack of aesthetics with a taste that you have not experienced in any other dishes.
Limu Omani, pomegranate molasses or even sour grapes are ingredients that really give Persian dishes such unique flavors. Pomegranate molasses is used in another popular stew called fesenjoon, and sour grapes are used in a number of dishes including khoresh bademjan, a deliciously tangy eggplant-based stew.
Ghormeh Sabzi
Ingredients
- 2 lb lamb or beef stew meat , cubed
- 1 cup red kidney beans ,soaked overnight
- 1 onion , finely chopped
- 4 bunches parsley
- 1 bunch cilantro
- 4 scallions (green stems only)
- 1 tablespoon dried fenugreek (or 1 bunch fresh fenugreek)
- 4 dried black limes (limoo amani) , or 4 tablespoons lemon juice
- 1 tablespoon turmeric
- Vegetable oil
- Salt
- Pepper
Equipment
- Dutch oven
Instructions
- Wash the herbs in a large bowl, then dry and chop finely.
- In a large skillet, heat 4 tablespoons vegetable oil over medium heat and sauté the fresh herbs for about 15 minutes, while stirring occasionally. Set aside.
- In a Dutch oven or a large pot, sauté the chopped onions in 2 tablespoons of oil for about 10 minutes, until golden brown.
- Add the meat, turmeric, salt, pepper to the onions and fry for about 6 to 8 minutes.
- Add the soaked dried beans, the fried herbs and the black limes.
- Cover with water and bring to a boil on high heat. Then, lower the heat, cover and simmer on low to medium heat for about 2 hours.
- Taste and add salt or pepper if needed. Add water and continue to simmer if the meat is not tender enough.
- Serve over Persian steamed rice.
Video
Mike is “the devil” of the 196 flavors’ duo. Nicknamed as such by his friends, he is constantly in search of unusual recipes and techniques with impossible to find ingredients. The devil is always pushing the envelope, whether it is with humor or culinary surprises.
zahra says
its one of the most delicious Iranian foods.
Iranian make it in different ways but this food has a big problem.the problem is when you eat it you will get addicted to this food…
try it,it worth trying
Mike Benayoun says
I’d have to agree Zahra. Love GS 😉
Sarah Abbas says
In Bahrain we add mixed spices and a dash of fresh chilly also. This is so always so delicious.
Hearty and healthy like so many wonderful Iranian dishes.
Mike Benayoun says
Thanks for sharing, Sarah!
mahbube says
We do the same in Ahvaz, Southwest of Iran!
Kaye Knop says
May I ask what mixed spices? I have made this twice and my husband and I are both addicted
Sajedeh S. Khorami says
I usually add one cup of previously prepared bone stew to it and it works wonders!
Mike Benayoun says
Great recommendation, Sajedeh!
Lynne Prestwood says
This is my family’s favorite dish and tonight I managed to pull it together in an hour! I used seasoned, boneless lamb that I found at Walmart and it cooked up real nice, so delicious!
Mike Benayoun says
Wow Lynne, did you cook it in a pressure cooker?
Lynne Prestwood says
Sorry, I am so late in responding, I did not know you commented until now. I did not use a pressure cooker. I saute the lamb with the onion, salt, pepper, and turmeric then add water and boil it on low. While that is simmering, I fry the vegetables then add to the pot along with some lemon juice and continue simmering until the liquid boils down, then I put the rinsed, canned kidney beans in and voila! I will need to make this again soon, now I am craving it!
Praveen Kumar says
Absolutely true
Nicole Rossetti le Strange says
What is true, Praveen?!
Susan Proctor says
I make the vegetarian (vegan) version by replacing meat with large chunks of mushrooms. It is a delicious stew but has to be slowly cooked for two hours just as the original recipe.
It is best to cook the mushrooms first as they produce a lot of water.
Mike Benayoun says
Thanks a lot for sharing Susan. I would probably add that including some of the mushroom broth might be a good idea to add some earthiness/flavor and compensate for the slight lack of depth in the meatless version.
Lucy says
Aubergines are great in this.
Mike Benayoun says
Why not Lucy… or you could actually make another popular Persian stew called bademjan: https://www.196flavors.com/iran-khoresh-bademjan/
Georgina Simonelli says
Hi.
My name is, Gina from London.
And I have to say the aubergine stew with split peas is my favourite.
In fact when I go out out to an Iranian restaurant with my best friend Hamideh, she ends up ordering for both of us in Farzi, so I can’t understand what she has ordered, so I eat something else.
Being half Greek and part Italian I love all food.
I will be in touch soon.
Gina from London.
Rhia says
Delicious! Thanks for this recipe. I wad told sure when to put scallions in (maybe me being stupid! ) but it’s really yummy and authentic.
Mike Benayoun says
Hey Rhia, our recipe includes scallions. Not sure what you mean?
Bear says
I think she means she was not sure at what point she was supposed to add the scallions, but it auto-corrected.
Mike Benayoun says
Ah got it, Bear. Well, we are considering the green part of the scallions as part of the herba, but I will edit the recipe to make it clear. Good point!
Kathryn says
Will you please send me the names of some of the stores in LA that carry the items needed to make this dish. It is one of my favorite Persian dishes. Do you have a recipe for Lamb Shank? I love that one too.
Mike Benayoun says
Hey Kathryn, it is pretty easy to find the ingredients in Los Angeles, which is home to largest Persian population after Tehran! I personally go to Glatt Mart or Elat Market on Pico Blvd, but there are also a few markets in the Westwood neighborhood. Good luck!
Malissa says
Family friends made this dish but they had added plenty of garlic to it and served it with something similar to a tzatziki sauce. I read your recipe which doesnt have garlic. I’m curious if you think the garlic would throw off the flavor profile too much from your recipe?
Mike Benayoun says
Hey Malissa, I know some people who add garlic too. It’s just a matter of preference. What they served it with is mast-o khiar. It is usually served as an appetizer and not really served with ghormeh sabzi.
Yehuda Moses says
thanks for the recipe. I saw similar receipes that add fenugreek leaves. I know that the fenugreek has a very strong flavor. what are your thoughts on this?
Mike Benayoun says
Hey Yehuda, we do have fenugreek in our recipe. Sorry if it is not clear but we are talking about dried or fresh fenugreek leaves (not seeds)
samin says
hey Mike thanks for sharing everything about Iranian foods.
im Iranian and im pretty glad that i see you guys like our traditional foods.
Mike Benayoun says
You are more than welcome, Samin 😉 Persian cuisine is actually one of my favorites. Good thing I live in Tehrangeles!
Susie says
Do you use the parseley and cilantro stems, or only the leaves?
Thanks
Susie
Mike Benayoun says
Hey Susie, I actually use most of the stem. I only trim the herbs. Enjoy!
Arja Swart says
Hello i have a question, i got a tin ( Ghormeh sabzi) with the following ingredients: Fine herbes, Kidney beans, onion, soya oil, salt, lemon and spices. S o think the only thing i have to add is meat. How do i prepair the meat ? if i do as in this recipe than all things in the can wil cook to long (i supose).
Mike Benayoun says
Hey Arja, I have bought the pre-cut and pre-packaged herbs (frozen) in the past, but they usually do not include the beans. If the beans in your tin are not pre-cooked, I would just follow my recipe as is. Enjoy!
Zehra says
Do you use spinach or dill?
Thanks,
Zehra
Mike Benayoun says
Neither in this recipe Zehra, but feel free to add either or both if you’d like. Some families add these as well. Enjoy!
Gord` says
Hi, the recipe states 1 bunch of cilantro and 4 bunches of parsley. How many tbsps or cups are in a bunch. thanks
Mike Benayoun says
Hey Gord, we used “bunches” instead of cups as there is no exact measurement for this type of recipe, and every family will have its own preference and way of making it. Enjoy!
Allie says
Thank you for sharing. Question: ? I am using spinach, cilantro and parsley fresh but need to know when to put the dried Fengureek in-?
Mike Benayoun says
Hey Allie, I would probably add them an hour into cooking the meat stew. Enjoy!
Lynne Prestwood says
I usually add the fenugreek along with the other greens, then when they turn a dark green color, I add to the pot along with the other ingredients like the recipe suggests.
Roz says
I love this recipie
Daniel says
Great staff Michael Jan Aziz
Melissa says
I have to admit that I generally hate stew, but this was absolutely delicious. I will make this again, many, many times.
Mike Benayoun says
Well, Melissa, it is also one of my favorite stews. You should also try Tunisian pkaila. We have the recipe on the site too.
Enjoy!
Jayne Goodyear says
Hi I’m planning to make this for a family meal next week. 2 questions – I’ve managed to het some black limes. Do you just pop them in whole and then remove them at the end? Secondly can I make this in a slow cooker? I was thinking about 4 hours? Thanks
Mike Benayoun says
Hey Jayne, it’s a delicious stew, you won’t be disappointed!
So, for the black limes. Just puncture them with a knife before adding them to the stew. You can remove them at the end, but don’t have to. Of course, if you you don’t, people would take them out as they are savoring the dish.
I never tried to make it in a slow cooker, but 4 hours seems about right.
Good luck, and let us know how it turns out on our Facebook Group: https://www.facebook.com/groups/196flavors/
Mike says
Thank you Mike, I made a great dish for 6 with this recipe. It turned out really well. Fortunately, I have access to Limo Amamni, so turned out rather authentic.
Thanks for providing alternative ways of cooking and background information. It all helps to appreciate the dish more.
mahboubeh belivand says
I like how you take the time and explain the origin of each food. Also, I enjoy the way you mentioned each step of preparing the dish. I have a suggestion about this one. As I am Persian, I just wanted to mention that we don’t eat Joje kabob with barberry rice most of the time We eat it with plain rice or saffron rice and some time with dill rice. barberry rice is good with chicken stew and we call it Zereshk polo. I will be more than happy to share it if you are interested
Best
Mahboubeh
Mike Benayoun says
Hey Mahboubeh, thank you so much for your comment. So, what is interesting is that I live in Los Angeles, which hosts the largest Persian population in the world after Tehran, and here, a number of Persians would eat joojeh kebab with what they call zereshk polo, which is rice with barberries. I am familiar with the dish you are referring to as well though, and I am hoping to make it for 196 flavors in the next few months. I would really appreciate if you could share your recipe!
mahboubeh says
Hi Mike, regarding the serving jojeh kabob with barberries rice I can tell it is a commercial dish and it is not an original recipe. I think it is something I just see in restaurants in the state. I am from Houston and they have the same dish as LA on the menu.
For barberries rice with chicken (zereshk polo) I can refer you to this link which I studied and I can assure you this is the right way of making this dish! Thanks to @persian mama.
https://persianmama.com/zereshk-polo-ba-morgh/
Anissa Lynne says
Do you recommend adding additional fresh parsley and cilantro if dried fenugreek is used? To balance the amount of fresh herbs to the other ingredients?
Hands Doing Things says
Hello Anissa. You can definitely add parsley/cilantro if you’d like. Try not to over add them since that can alter the final flavor, but feel free to try!
Sumi says
Here is a split of the herbs you need:
40% Parsley
40% Chives
20% Cilantro or Coriander
10% Dill
1% or 1 teaspoon Fenugreek
Enjoy!
Justine says
How much water do you add at both time?
Hands Doing Things says
Hi Justine and thanks for your comment! Since it depends on the size of the pot you’re using, we recommend you add enough water to cover the ingredients when you start to stew them. Enjoy!