Ghormeh Sabzi is one of Iran's most beloved and iconic dishes. This delicious and aromatic herb stew is packed with the rich flavors of fresh herbs, tender meat, red kidney beans, and dried Persian limes. Traditionally served with fluffy white rice, it is a dish that Persian families know by heart and often describe as their favorite.
Often regarded as Iran's national dish, Ghormeh Sabzi holds a special place in Persian culinary heritage. Its unique combination of herbs and slow-cooked ingredients has been enjoyed for generations, with recipes lovingly passed down from mothers to daughters and from one generation to the next.
For anyone who has tried Ghormeh Sabzi, its distinctive aroma and unforgettable flavor are hard to forget.
Ingredients
¼ cup canola oil, divided
1 large yellow onion, finely chopped
1 teaspoon ground turmeric
1½ pounds boneless beef or lamb, cut into cubes
1½ cups finely chopped spinach
1 cup finely chopped green onions
½ cup finely chopped Italian flat-leaf parsley
¼ cup finely chopped cilantro
¼ cup finely chopped chives
¼ cup finely chopped fenugreek leaves
1½ cups water, or more as needed
Salt and ground black pepper, to taste
Juice of 1 lemon
4 dried Persian limes (Limoo Amani), or to taste
1 can (15 oz) red kidney beans, drained and rinsed
Instructions
Step 1: Heat 2 tablespoons of oil in a large pot over medium-high heat. Add the onion and cook until deep golden brown, about 10–15 minutes. Stir in the turmeric and cook for another minute. Add the meat and cook until browned on all sides.
Step 2: Heat the remaining oil in a separate pan over medium heat. Add the spinach, green onions, parsley, cilantro, chives, and fenugreek. Sauté for 5–10 minutes until the herbs become dark green and fragrant.
Step 3: Add the sautéed herbs to the meat and onion mixture. Pour in enough water to cover the ingredients and create a rich stew. Season with salt and pepper, add the lemon juice, then cover and simmer over low heat for about 1 hour.
Step 4: Pierce the dried limes with a fork and add them to the stew. Continue simmering until the meat is tender, about 30–60 minutes. Add the kidney beans and cook for another 30 minutes, allowing all the flavors to combine.
Remove the dried limes before serving. Enjoy your homemade Ghormeh Sabzi with freshly steamed Persian rice!
