Here’s a detailed recipe for Ghormeh
Sabzi — one of Iran’s most beloved and iconic stews, known for its deep,
herbaceous flavor and tender meat. This dish is slow-cooked to perfection and
traditionally served with Persian steamed rice (Chelow).
Ingredients
For
the Stew:
- Lamb or beef stew meat – 500g (about 1 lb), cut into small cubes
- Dried limes (limoo amani) – 3–4, pierced with a knife or fork
- Red kidney beans
– 1 cup, soaked overnight or use 1 can (rinsed)
- Large onion
– 1, finely chopped
- Turmeric powder
– 1 tsp
- Salt
– to taste
- Black pepper
– to taste
- Oil – 4
tbsp (vegetable or sunflower)
For
the Herb Mixture:
- Fresh parsley
– 2 cups, finely chopped
- Fresh cilantro
– 1 cup, finely chopped
- Fresh chives or scallions (green parts) – 1 cup, chopped
- Fresh fenugreek leaves (shambalileh) – ¼ cup, chopped (or 1 tbsp dried fenugreek leaves)
- Note: You can use dried herbs if fresh are unavailable (½ the quantity)
Instructions
Prepare
the Beans (if using dried)
- Rinse and soak the kidney beans overnight.
- The next day, cook them in boiling water for about 45 minutes
or until tender.
- Drain and set
aside.
Brown
the Meat
Heat
2 tablespoons of oil in a heavy pot or Dutch oven.
Add
chopped onion and sauté over medium heat until golden.
Add
meat cubes, turmeric, salt, and pepper.
Cook
until meat is browned on all sides and juices begin to release.
Sauté
the Herbs
In
a large frying pan, heat the remaining oil.
Add
the chopped herbs and sauté gently over medium heat for 15–20 minutes, stirring
constantly, until the herbs darken and reduce in volume.
This
step deepens the flavor.
Be
careful not to burn the herbs—low heat and patience are key.
Combine
Everything
Add
the sautéed herbs to the meat pot.
Pour
in enough water to cover the mixture by about 2 inches (5 cm).
Add
the pierced dried limes (you can also squeeze one slightly to release more
flavor).
Bring
to a gentle boil, and then reduce heat to low.
Cover
and simmer for about 2 to 2.5 hours, stirring occasionally and adding
water if necessary to prevent drying.
Add
the Beans
- Once the meat is tender and the flavors have developed,
stir in the pre-cooked or canned kidney beans.
Serving
Suggestions
- Serve hot with Persian steamed basmati rice
(Chelow).
- A side of torshi (pickled vegetables) and yogurt
or doogh (sour yogurt drink) enhances the experience.
Tips
& Notes
- Dried limes
are essential; they add a unique sour note. If unavailable, use a splash
of lemon juice and a small piece of lemon peel for a substitute.
- If using dried herbs, rehydrate them in warm water for
10 minutes and then sauté as directed.
- Ghormeh Sabzi tastes even better the next day, as the flavors continue to deepen.
