persian herb stew

Ghormeh Sabzi is an incredibly delicious Persian stew that is served over steamed basmati rice. It has tender cooked meat in intensely fragrant, rich and lemon herb gravy along with kidney beans. Popularly known as the national dish of Iran, this stew is packed with protein and fiber.

Ghormeh Sabzi (Persian Herb Stew)

parsley (fresh)

cilantro (fresh)

onions

fenugreek leaves

olive oil

onions (yellow, large, sliced thinly)

lamb

turmeric

tsp ground black pepper (ground)

salt (to taste)

kidney beans (dried (soaked overnight))

limes (dried, whole)

lime powder

Rinse the herbs and drain well. Chop herbs very finely.Tip: Spin herbs in a salad spinner or pat dry.

Heat 2 tbsp of oil in a cooking pot at medium setting. Sauté onions until light golden brown.

Add meat, turmeric, black pepper and brown it a little. Then add some salt and 3 cups water and bring it to a boil.

Lower the heat, add the drained beans and simmer for 30 mins.Tip: Cook longer if using beef.

Meanwhile, heat 3 tbsp of oil in a nonstick skillet. Add the herbs and sauté for  20 to 25 minutes until you can smell the aroma of sautéed herbs. Make sure to stir in between.

Then add sautéed herbs and simmer the stew for  30 minutes.

Next, add the pierced dried limes and simmer for another 30 to 60 minutes  until the meat and beans are tender.Tip:  Add dried lime powder or lime juice in the last half hour adjusting as per your taste.

The stew should be thick and not runny. Adjust the consistency, salt, lime and other seasonings.

Serve Ghormeh Sabzi hot with steamed rice.

Ghormeh Sabzi is a classic Persian herb stew. Made with a comination of aromatic herbs and lamb, ghormeh sabzi is one of the most popular Persian recipes.

Ghormeh Sabzi - Persian Herb Stew

beans

parsley

cilantro

chives

vegetable oil + 3 tbsp vegetable oil

onion

beef

water

Persian limes (Limoo amani)

Salt and pepper

Soak kidney beans in a bowl of water for 2-3 hours.

Wash parsley, cilantro, chives and fenugreek. Pat dry and chop very finely.

Heat a dry pan on low heat and saute the herbs for about 10 minutes until they dry out a bit. Add 1/3 cup vegetable oil and saute for 15 more minutes on low heat. Set aside.

Heat 3 tbsp vegetable oil in a large pot over medium heat. Saute onion until translucent.

Add cubed beef or lamb and turmeric, Saute until the color is light brown.

Add 4-5 cups of water and bring to boil, then turn the heat to medium-low so it simmers lightly.

Rinse kidney beans and add it to the stew.

Cover and cook for 30 minutes.

Add sauteed herbs and cover. Cook for 1 - 1 1/2 hour on low heat.

Poke Persian dried limes with a fork and add them to the stew. Season with salt and pepper and cook for another 15 minutes.

Serve with Persian Steamed White Rice

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Ghormeh Sabzi - Persian Herb Stew is one of the most delicious stews in Persian cuisine. A mixture of fragrant herbs and spices makes this stew very special!

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Ghormeh Sabzi (Persian Herb Stew)

Ghormeh Sabzi - Persian Herb Stew

Top 2 persian herb stew recipes from across the web

The most viewed persian herb stew recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Ghormeh Sabzi (Persian Herb Stew)

Ghormeh Sabzi - Persian Herb Stew

The most viewed persian herb stew recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine