Ghormeh Sabzi

About This Recipe

Ghormeh Sabzi is one of Iran's most beloved stews — fresh herbs (parsley and cilantro) are cooked with kidney beans and dried limes, creating a stew that's intensely aromatic and complex. The dried limes (loomi) add a unique tart, medicinal flavor. It's traditionally served over saffron rice and represents the height of Persian home cooking.

Ingredients

Serves 6

• 2 canskidney beans (400g each), drained
• 2 cupsfresh parsley, chopped
• 1 cupfresh cilantro, chopped
• 3dried limes (loomi), pierced
• 1/4 cupoil
• 2 largeonions, diced
• 3 clovesgarlic, minced
• 1 tspturmeric
• 1 tspsalt
• 1/2 tspblack pepper
• 2 cupswater

Instructions

1. 1

   Sauté aromatics

   Heat oil. Add onions and cook until golden, 10 minutes. Add garlic.

2. 2

   Add herbs

   Add parsley and cilantro. Cook 3 minutes until fragrant.

3. 3

   Add spices

   Add turmeric, salt, and pepper. Cook 1 minute.

4. 4

   Add beans and limes

   Add kidney beans, dried limes, and water. Bring to boil.

5. 5

   Simmer

   Reduce heat and simmer 60-75 minutes until flavors meld and broth thickens.

6. 6

   Serve

   Serve over saffron rice.

Variations

• •

  Add pieces of lamb or beef.

• •

  Use chickpeas instead of kidney beans.

Storage

Refrigerate up to 5 days.

Frequently Asked Questions