Ghormeh Sabzi
Ghormeh sabzi is one of the oldest and most enduring Persian stews, with a documented history stretching back several thousand years. The name means sautéed herbs — sabzi means herbs and greens — and this fried herb combination is what defines the dish. It is widely considered Iran's unofficial national food. The critical step is the deep frying of the herbs. Fenugreek, parsley, coriander, and spinach are cooked separately in oil over high heat for fifteen to twenty minutes, stirred constantly, until they turn a deep, intense green and all moisture has evaporated. Without this caramelisation, the stew tastes flat and grassy. The dried Persian limes — limoo amani — provide the characteristic sourness; they are pierced before adding so they release their juice gradually during the long cook.
Rich in protein
Filling and nutritious
Slow simmered
Low and slow cooking
Traditional recipe
Authentic taste
Ingredients 4 servings
- 700 g boneless lamb shoulder (or beef chuck), cut into 4 cm cubes
- 200 g dried red kidney beans, soaked overnight and drained (or 400 g canned, drained)
- 1 large onion, finely diced
- 80 g fresh fenugreek leaves (or 3 tbsp dried fenugreek / kasuri methi)
- 100 g fresh flat-leaf parsley, finely chopped
- 80 g fresh coriander (cilantro), finely chopped
- 50 g fresh spinach, finely chopped
- 4 dried Persian limes (limoo amani), pierced with a skewer
- 1 tsp ground turmeric
- ½ tsp ground black pepper
- 1 tsp fine sea salt, plus more to taste
- 3 tbsp vegetable oil, divided
How to make it
- 1Heat 1 tbsp oil in a large heavy pot over medium-high heat; brown the meat in two batches, 3–4 minutes per batch, until deep brown on all sides.
- 2Remove and set aside; in the same pot, cook the onion over medium heat for 8 minutes until golden.
- 3Add the turmeric and black pepper; stir for 1 minute; return the meat to the pot.
- 4Add the drained kidney beans and pierced dried limes; pour over just enough water to barely cover.
- 5Bring to the boil, skim the foam, then reduce to the lowest possible simmer; meanwhile, heat the remaining 2 tbsp oil in a large frying pan over medium-high heat.
- 6Add all the herbs (fenugreek, parsley, coriander, spinach) and stir-fry for 15–20 minutes, until the herbs turn very dark green and all moisture has fully evaporated — this step is critical and builds the stew's characteristic deep flavour; stir the fried herbs into the stew.
- 7Season with salt; cover and simmer on the lowest heat for 2–2.5 hours (if using dried beans) or 1.5 hours (canned beans), stirring occasionally, until the meat is very tender and pulls apart easily.
- 8The stew should be thick and deeply coloured; serve over steamed basmati rice.
Nutritional info
per serving (~350 g)
Estimated nutritional values.
Pairs perfectly with
