Traditional Recipe of Ghormeh Sabzi | Persian Herb and Kidney Bean Stew

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.

Simmer for another 30 minutes to allow the beans to absorb flavor.

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.