Ghormeh Sabzi

Nutrition · per serving

Steps

1. 1

   Pick through, wash, and dry the herbs very well; excess water will make them steam instead of fry. Finely chop the parsley, coriander, fenugreek leaves, and spring onions so they meld into the stew rather than sit in strands. Dice the onion, mince the garlic, and pierce each dried lime 3 to 4 times with the tip of a knife to help release its flavor without letting too much bitterness flood the pot.

   120 g flat-leaf parsley, finely chopped80 g coriander leaves and tender stems, finely chopped20 g fresh fenugreek leaves, finely chopped80 g spring onions, finely sliced120 g red onion, finely diced2 cloves (10 g) garlic cloves, finely minced2 whole (12 g) dried black limes
2. 2

   Heat a heavy pot over medium-high heat with the olive oil. Add the lamb and sear for 4 to 5 minutes, turning until lightly browned on several sides; do not overcrowd the pot or the meat will boil. Add the diced onion and cook 4 minutes until softened and lightly golden, then stir in the garlic, turmeric, black pepper, and half of the salt for 30 seconds until fragrant.

   15 ml olive oil300 g lamb leg or shoulder, trimmed and cut into 3 cm cubes120 g red onion, finely diced2 cloves (10 g) garlic cloves, finely minced4 g ground turmeric1 g black pepper6 g fine sea salt
3. 3

   In a wide frying pan, heat the remaining olive oil over medium heat. Add the chopped parsley, coriander, fenugreek, and spring onions and fry, stirring often, for 8 to 10 minutes until the herbs darken, reduce in volume, and smell nutty and deeply savory. This step is crucial: properly fried herbs give Ghormeh Sabzi its characteristic depth.

   25 ml olive oil120 g flat-leaf parsley, finely chopped80 g coriander leaves and tender stems, finely chopped20 g fresh fenugreek leaves, finely chopped80 g spring onions, finely sliced
4. 4

   Add the fried herb mixture to the lamb pot. Pour in the hot water or stock, add the pierced dried limes, and bring just to a boil. Lower to a gentle simmer, cover partially, and cook for 25 minutes, stirring once or twice. The stew should bubble lazily, not boil hard, so the lamb stays tender and the herbs keep their aroma.

   500 ml hot water or light lamb stock2 whole (12 g) dried black limes
5. 5

   Stir in the cooked kidney beans and the remaining salt. Simmer uncovered for 8 to 10 minutes more, until the lamb is tender, the beans are heated through, and the broth has thickened to a rich, spoon-coating consistency. If it reduces too far, add a small splash of hot water; if too thin, simmer a little longer uncovered.

   160 g cooked kidney beans, drained6 g fine sea salt
6. 6

   Taste and balance the stew with the fresh lime juice. Remove the dried limes if you want a cleaner flavor, or leave them in for serving. Rest the stew off the heat for 5 minutes so the flavors settle, then serve hot.

   10 ml fresh lime juice

Origin & History

Ghormeh Sabzi is one of the most beloved stews in Persian cooking and is widely considered a national dish of Iran. Its combination of fresh herbs, legumes, lamb, and dried lime reflects the Persian talent for balancing brightness, earthiness, and slow-cooked depth. Variations exist across regions and households, but the herb-heavy character is always central.