Aromatic Persian herb stew with kidney beans and dried limes, finished with a complex spice profile.
Khoresht Ghormeh Sabzi is one of the most beloved Persian stews, built on a foundation of fresh herbs — parsley, cilantro, and fenugreek — combined with kidney beans and the distinctive flavor of dried limes (black lemons). The stew is flavored with turmeric and a touch of cinnamon, creating a savory, slightly tangy, and deeply aromatic dish that captures the essence of Persian home cooking.
Serves 4
Heat 3 tbsp oil in a heavy pot. Add sliced onion and sauté until softened, about 5 minutes. Add 1 tsp turmeric and 1/4 tsp cinnamon.
Stir in all fresh herbs and cook for 2 minutes until fragrant. The herbs will wilt down dramatically.
Add kidney beans and pierced dried limes. Pour in 1.5 cups water and bring to a boil.
Reduce heat to low, cover, and simmer for 35–40 minutes. The stew should be thick and the herbs fully integrated.
Taste and adjust salt. Serve over rice, crushing the softened dried limes into the stew for tanginess.
Dried limes (loomi) are essential — they give the stew its signature tang.
Don't skimp on the herbs; they're what makes this dish.
Fresh herbs are a must; don't use dried.
Add lamb for a meat version
Mix in barberries for tartness
Add chickpeas for extra protein
Refrigerate up to 5 days. Freezes well for 3 months.
Khoresht Ghormeh Sabzi is a staple of Iranian home cooking, passed down through generations. It represents the Iranian love of fresh herbs and is often made with whatever herbs are fresh at the moment.
Black limes (loomi) are limes dried in the sun. They give a complex, smoky-tart flavor. Find them in Persian markets or online.
Yes, any white or pale bean works. Black beans change the color but work flavor-wise.
Per serving · 4 servings total
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