Ghormeh Sabzi
This classic Persian herb stew is slow-simmered with beef, kidney beans, dried limes, and a generous mix of green herbs. It is tangy, savory, and deeply comforting, especially with steamed basmati rice.
- Total time
- 185 min
- Yield
- 6 servings
- Difficulty
- Medium
Prep 35mCook 150mPersianDinner
Ghormeh sabzi is one of the most loved stews in Persian cooking. The name points to its two main ideas: “ghormeh” means braised or stewed, and “sabzi” means herbs or greens.
The heart of the dish is the herb mixture. Parsley, cilantro, chives or green onion tops, and fenugreek are chopped finely, then cooked in oil until darker and fragrant. This step gives the stew its deep green color and rich flavor.
Dried Persian limes, called limoo amani, bring the signature tang. They simmer whole in the pot and season the broth from the inside out. Serve the stew with rice, and give it time; ghormeh sabzi tastes even better the next day.
01What you'll need
Ingredients
13 items · 6 servings
- 1 cup (200 g) dried red kidney beans, rinsed and soaked overnight
- 4 tablespoons neutral oil, divided
- 1 large yellow onion, finely chopped
- 1 1/2 pounds (680 g) boneless beef chuck or lamb shoulder, trimmed and cut into 1-inch pieces
- 1 1/2 teaspoons ground turmeric
- 1 teaspoon freshly ground black pepper
- 6 cups water, plus more as needed
- 2 packed cups finely chopped flat-leaf parsley
- 1 packed cup finely chopped cilantro
- 1 packed cup finely chopped fresh chives or green onion tops
- 2 tablespoons dried fenugreek leaves, lightly crushed
- 4 dried Persian limes, pierced several times with a fork or the tip of a knife
- 1 teaspoon fine sea salt, plus more to taste
02How to make it
Step-by-step
1. Soak the beans
Drain the soaked kidney beans and rinse them well. Soaking helps the beans cook more evenly and shortens the simmering time.
2. Brown the onion and meat
Warm 1 tablespoon of the oil in a large heavy pot or Dutch oven over medium-high heat. Add the onion and cook for 6 to 8 minutes, stirring often, until golden at the edges. Add the beef or lamb and cook for 6 to 8 minutes more, turning the pieces so they brown lightly on several sides.
3. Add the spices and water
Stir in the turmeric and black pepper and cook for 30 seconds, just until fragrant. Add the drained beans and 6 cups water. Bring to a boil, then reduce the heat to low. Skim off any gray foam that rises to the surface.
4. Simmer the meat and beans
Cover the pot with the lid slightly ajar and simmer gently for about 1 hour. A gentle simmer means small bubbles rise slowly; a hard boil can make the meat tough and break up the beans.
5. Cook the herbs
While the stew simmers, heat the remaining 3 tablespoons oil in a wide skillet over medium heat. Add the parsley, cilantro, chives or green onion tops, and dried fenugreek. Cook for 15 to 20 minutes, stirring often, until the herbs are dark green, reduced, and very fragrant. Lower the heat if they start to stick or smell burnt.
6. Add the herbs and limes
Stir the cooked herb mixture into the stew. Add the pierced dried limes and the salt. Press the limes down so they are mostly submerged.
7. Simmer until tender
Continue to simmer, partly covered, for 60 to 90 minutes, until the meat is tender and the beans are fully cooked. Stir now and then, and add a splash of water if the stew gets too thick before the meat is done.
8. Adjust and serve
Taste the stew. Add more salt if needed. If you want a sharper flavor, gently press one of the softened dried limes against the side of the pot, but do not crush all of them unless you like a strong bitter-tangy taste. Serve hot with steamed basmati rice.
03From our kitchen
Cook's tips
- Make-ahead: Ghormeh sabzi is an excellent make-ahead stew. Cook it fully, cool it, and refrigerate it overnight. The flavor becomes rounder by the next day.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, adding a little water if the stew has thickened.
- Freezing: Freeze the stew for up to 3 months. For the best texture, thaw it overnight in the refrigerator and reheat slowly.
- Bean swap: If you did not soak dried beans, use two 15-ounce cans of red kidney beans, drained and rinsed. Add them with the cooked herbs instead of at the beginning so they do not fall apart.
- Meat swap: Beef chuck and lamb shoulder both work well because they become tender during long cooking. Avoid very lean cuts, which can turn dry.
- Herb shortcut: Frozen ghormeh sabzi herb mix is common in Persian markets. Use about 1 pound frozen herbs, thawed and squeezed dry, then sauté as directed. Check whether it already contains fenugreek before adding more; too much fenugreek can taste bitter.
Cook's note
Nutrition is calculated for the stew only, using dried kidney beans, beef chuck, 4 tablespoons neutral oil, and 1 teaspoon fine sea salt. Rice is not included.
04Frequently asked
Questions & answers
What do dried Persian limes taste like?
They taste sour, earthy, and slightly fermented. They are stronger and more complex than fresh lime juice. Piercing them lets the flavor move into the stew while keeping the bitterness controlled.
Can I make ghormeh sabzi without dried limes?
Yes, though the flavor will be different. Add 2 tablespoons fresh lime juice near the end of cooking, then taste and add more if needed. A small pinch of grated lime zest can help, but do not add too much or it may taste sharp.
Why did my ghormeh sabzi taste bitter?
The most common causes are burned herbs, too much fenugreek, or crushed dried limes. Cook the herbs until dark and fragrant, not black. Use the measured fenugreek, and press the limes gently rather than breaking them apart completely.
Can I make this vegetarian?
Yes. Skip the meat, use 2 extra cups cooked kidney beans or cooked brown lentils, and replace the water with vegetable broth. Simmer until the beans are tender and the flavors have blended. The stew will be lighter but still satisfying.
How thick should the stew be?
Ghormeh sabzi should be spoonable, not soupy. The broth should coat the meat and beans, with some liquid left for rice. If it is thin near the end, simmer uncovered for 10 to 15 minutes.
05Per serving
Nutrition facts
Nutrition Facts
6 servings
Amount per serving
% Daily Value*
- Total Fat23 g
- 29%
- Saturated Fat5.9 g
- 30%
- Cholesterol70 mg
- 23%
- Sodium488 mg
- 21%
- Total Carbohydrate28 g
- 10%
- Dietary Fiber11 g
- 39%
- Total Sugars3 g
- Protein31 g
- 62%
- Vitamin D0 mcg
- 0%
- Calcium130 mg
- 10%
- Iron7.7 mg
- 43%
- Potassium1110 mg
- 24%
* Percent Daily Values are based on a 2,000-calorie diet.
05Keep cooking
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