Ghormeh Sabzi

Ghormeh Sabzi
Prep Time
20 mins
Cook Time
2 hrs 30 mins
Total Time
2 hrs 50 mins

Ghormeh sabzi is a delicious tangy and citrusy herb and meat stew, served over Persian steamed rice, and often considered the national dish of Iran.
Course: Main Course
Cuisine: Persian
Servings: 6 people


2 lb lamb or beef stew meat , cubed
1 cup red kidney beans ,soaked overnight
1 onion , finely chopped
4 bunches parsley
1 bunch cilantro
4 scallions (green stems only)
1 tablespoon dried fenugreek (or 1 bunch fresh fenugreek)
4 dried black limes (limoo amani) , or 4 tablespoons lemon juice
1 tablespoon turmeric
Vegetable oil


Wash the herbs in a large bowl, then dry and chop finely.
In a large skillet, heat 4 tablespoons vegetable oil over medium heat and sauté the fresh herbs for about 15 minutes, while stirring occasionally. Set aside.
In a large pot, sauté the chopped onions in 2 tablespoons of oil for about 10 minutes, until golden brown.
Add the meat, turmeric, salt, pepper to the onions and fry for about 6 to 8 minutes.
Add the soaked dried beans, the fried herbs and the black limes.
Cover with water and bring to a boil on high heat. Then, lower the heat, cover and simmer on low to medium heat for about 2 hours.
Taste and add salt or pepper if needed. Add water and continue to simmer if the meat is not tender enough.
Serve over Persian steamed rice.