Ghormeh Sabzi — Persian Herb Stew

About This Recipe

Ghormeh Sabzi (قورمه سبزی) is the undisputed king of Persian cuisine and Iran's national dish. A dark, intensely flavoured herb stew built on a foundation of fenugreek, parsley, coriander, spring onion and chives — fried until deeply fragrant — then slow-braised with lamb and the signature ingredient: dried Persian limes (limu omani) that add a uniquely sour, fermented depth no other citrus can replicate. This dish has been eaten for over 2,000 years.

Ingredients

Serves 6

• 700 glamb shoulder(cut into 3cm cubes, or beef chuck)
• 1 large bunchfresh parsley(finely chopped (about 2 cups))
• 1 large bunchfresh coriander
• 1 bunchfresh fenugreek leaves(or 3 tbsp dried fenugreek (methi))
• 4spring onions (whole bunch)(finely chopped)
• 4dried Persian limes (limu omani)(pierced several times with a knife)
• 400 gred kidney beans(soaked overnight, or 2 cans drained)
• 1 largeonion(finely diced)
• 1 tspground turmeric
• 1 tspground black pepper
• 4 tbspvegetable oil
• 500 mllamb or vegetable stock
• saltto taste

Instructions

1. 1

   Fry the herbs — crucial step

   Heat 2 tbsp oil in a large pan over medium heat. Add all finely chopped herbs. Fry 20–25 minutes, stirring often, until they darken to deep green and become fragrant. The herbs must reduce dramatically in volume.

   Frying the herbs until very dark green (almost black in places) is essential for ghormeh sabzi's deep, complex flavour. Lightly cooked fresh herbs give a completely different, disappointing result.

2. 2

   Brown lamb and onion

   In a separate large pot, fry onion in remaining oil until golden, 10 minutes. Add lamb and brown all over with turmeric and black pepper, 5–6 minutes.

3. 3

   Combine and add liquid

   Add fried herbs and dried limes to the lamb pot. Add stock. Bring to a boil, then reduce to a low simmer.

4. 4

   Add beans and slow cook

   Add drained kidney beans. Cover and simmer very gently for 2.5–3 hours. The lamb should be meltingly tender and the stew should be dark and thick.

   The dried limes must be pressed occasionally during cooking to release their sourness into the stew.

5. 5

   Season and rest

   Season generously with salt. The stew should taste deeply herby, slightly sour from the dried limes, and richly savoury. Rest 15 minutes before serving — the flavours continue developing.

6. 6

   Serve with Persian rice

   Serve alongside Persian chelow rice (made with saffron and butter, with a crispy tahdig crust). Place dried limes on top as garnish.

Variations

• •

  Vegetarian Ghormeh Sabzi: omit lamb, double the kidney beans and add more dried lime.

• •

  With chicken: use bone-in chicken thighs — reduce cook time to 1.5 hours.

Storage

Refrigerate up to 5 days — it genuinely improves each day. Freeze up to 3 months.

Frequently Asked Questions