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4.92 from 12 votes
ghormeh sabzi
Ghormeh Sabzi
Prep Time
20 mins
Cook Time
2 hrs 30 mins
Total Time
2 hrs 50 mins
Ghormeh sabzi is a delicious tangy and citrusy herb and meat stew, served over Persian steamed rice, and often considered the national dish of Iran.
Course: Main Course
Cuisine: Middle Eastern, Persian
Servings: 6 people
Author: Mike Benayoun
  • 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
  1. Wash the herbs in a large bowl, then dry and chop finely.
  2. 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.
  3. In a Dutch oven or a large pot, sauté the chopped onions in 2 tablespoons of oil for about 10 minutes, until golden brown.

  4. Add the meat, turmeric, salt, pepper to the onions and fry for about 6 to 8 minutes.
  5. Add the soaked dried beans, the fried herbs and the black limes.
  6. 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.
  7. Taste and add salt or pepper if needed. Add water and continue to simmer if the meat is not tender enough.
  8. Serve over Persian steamed rice.