Explore Persian Ghormeh Sabzi: A Flavorful Herb Stew

Name: Explore Persian Ghormeh Sabzi: A Flavorful Herb Stew
Prep time: 30 min
Cook time: 4 h
Cuisine: Persian

Jump to Recipe Print Recipe

Unveiling the Flavors of Persian Ghormeh Sabzi

Traditionally the first Saturday of Azar, the ninth month of the Solar Hijri calendar, is known as the National Ghormeh Sabzi Day. Ghormeh Sabzi is the hallmark of Persian cuisine that dates back more than 2000 years ago. It is one of the rare dishes within Persian cuisine that has kept its original nature. “Ghormeh” or “Korma” derives from the Turkish term “Kavurma” which refers to a dish with “braised meat.” The meat is slow-cooked with some vegetables and beans for Ghormeh Sabzi. Because of the high nutritional value of Ghormeh Sabzi, it is a dish that is both healthy and delicious.

You can serve Ghormeh Sabzi on both formal and informal occasions. You can cook Ghormeh Sabzi and invite your loved ones for a home-cooked meal that is prepared with love while, at the same time, entertaining their palate to the fine-dining experience of three-starred restaurants. If cooked properly, nothing beats Ghormeh Sabzi when it comes to its taste and texture as a dish.

If you are one of those Ghormeh Sabzi lovers who don’t know how to cook it, you have come to the right place. Follow this recipe to master the art of cooking Iranian Ghormeh Sabzi.

Table of Contents

Ghormeh Sabzi Ingredients

Ingredient	Quantity
Lamb	½ kilo
Onion	1 medium-sized
Parsley, Coriander, cilantro, and Leeks	200 grams of each
Fenugreek greens	50 grams
Dried Fenugreek	2-3 tablespoons
Spinach	50 grams
Dried Persian Lime	3 small-sized
Tomato Paste	2 tablespoons (optional)
Kidney Beans	200 grams
Salt, Pepper, Turmeric, Oil	To taste

Note¹: Traditionally and in most regions of Iran, Spinach and Chive leaves are used within Ghormeh Sabzi; however, if you are allergic to it or don’t like its taste, you can remove Spinach from the recipe.

Note²: Dried Lime is a traditional Persian and Turkish spice that gives a sour taste to the dish. Note that you must remove the dried limes from the pot when the dish is ready. If you don’t remove them, their bitter taste might ruin your dish entirely.

Regional Variations

Different regions within Iran may have their own unique spin on Ghormeh Sabzi. For instance, some recipes include the addition of dried fenugreek leaves (kasuri methi) or fresh mint leaves for an aromatic touch. Other variations may introduce ingredients like pomegranate molasses or a hint of cinnamon, offering distinct regional flavors. Exploring these regional variations can provide a deeper appreciation for the diversity within Iranian cuisine.

Ghormeh Sabzi Recipe

First, you need to soak the kidney beans in water for a couple of hours to make them lose their firm texture and become softer. This step is necessary since if you don’t soak them first, the beans will not get cooked properly, and you will be left with chewy and hard-to-swallow beans in your dish.
Wash the fresh herbs and chop them well. Don’t chop the herbs too small since if they are chopped too small, it will damage the dish’s consistency.
Place a pan on the stove and add the vegetables to the pan. Stir fry the vegetables in vegetable oil. Once the vegetables lose their original green color and turn into a dark green color, you can remove them from the pan.

Note³: You can add some tomato paste to the herbs while frying; however, this step is optional, and some may choose not to add the tomato paste at all.

Place a large pot on the stove. Add some oil and turn up the heat. Chop the onions into small bits and then add them to the hot oil. Stir till the onions slightly turn into a golden brown color.
Chop the lamb into small bits and add it to the onions. Add salt, pepper, and turmeric, and continue stirring. You do not need to fry the meat completely at this stage. You only need to stir the meat in hot oil and onions for 2-3 minutes till it loses its raw texture and gets a little crispy on the outside.

Once the color of the meat is changed, add the vegetables to the put and start stirring. After stirring for 2-3 minutes, add some cups of boiling water to the mixture. Turn up the heat and wait till the water starts boiling. Once the water starts boiling, reduce the heat to medium and close the lid and let it cook.

Note⁴: The time it takes for the lamb to cook varies depending on which cut of lamb you use for the dish. Loin chops are the best option for Ghormeh Sabzi, and it usually takes at least 3-4 hours for them to cook properly.

After 3-4 hours, open the lid and taste the meat if it is perfectly cooked, it is now time to add the beans. Add the beans, dried Persian limes, and some dried Fenugreek to the pot and let it cook for at least another hour. Once the water is reduced and the dish reaches the right consistency, it is ready.

Khoresh Ghormeh Sabzi is a dish that could be served both as a launch and dinner. Traditionally, it is served with cooked Basmati rice. This recipe is designed to serve 4 people, and if you are willing to serve more people, you can use more ingredients (e.g. you can double the amount mentioned in the recipe if you are willing to serve 8 people). Normally, it does not take more than 3 hours for the dish to become ready to serve; however, if you realize that the dish does not have the consistency that you want, you can leave it on the stove for a bit longer till the water is reduced, and you get the right consistency for Ghormeh Sabzi.

Additional Notes

You can add lamb bone broth to the dish to give it a rich and more delicious taste. Using lamb bone broth will also boost the nutritional value of the dish to a significant degree. You can use lamb bone broth in any dish in which the meat is slow-cooked since it boosts the dish’s consistency.
If you do not have access to lamb or do not prefer its taste, you can use chicken instead.
Normally, red Kidney beans are used in Ghormeh Sabzi. However, you can use Pinto beans in Ghormeh Sabzi as well. Some even believe that using Pinto beans in Ghormeh Sabzi might boost its taste, but you can choose either of them based on your palate.
Do not add too much salt when frying the meat with the onions at first, because it might prevent the meat to get cooked properly. You may add more salt at the final stages of the dish getting prepared if you feel the need.
If you do not have access to dried limes, you can use ground dried lime instead.
Since the stock needs to get reduced properly to reach the right consistency for the dish, once you add the water to the meat and beans, make sure to add enough water at first so that you do not have to add more while the dish is getting cooked. And Under no circumstances add cold water to the dish while it is getting prepared; if you realize you need to add more water, add hot and boiling water.
To get the dish’s right consistency sometimes it helps to remove the pot from the stove for a couple of minutes and then put it on again. This practice is proven to boost the consistency of the dish.

Vegetarian/Vegan Ghormeh Sabzi

For those following a vegetarian or vegan lifestyle, Ghormeh Sabzi can be easily modified. Replace the meat with plant-based protein alternatives such as tofu, tempeh, or seitan. Sauté the herbs and vegetables as instructed in the recipe, and then add your choice of vegetarian protein. Adjust the cooking time accordingly, as plant-based proteins generally require less cooking than meat. Additionally, use vegetable broth instead of meat broth to maintain the desired dietary preferences.

Serving Suggestions

While Ghormeh Sabzi is traditionally served over steamed basmati rice, there are other ways to enjoy this flavorful stew:

Try serving it with Persian flatbread (naan) or lavash for a delightful combination.
For a complete meal, serve Ghormeh Sabzi alongside a refreshing Shirazi salad, which combines cucumbers, tomatoes, onions, and fresh herbs dressed with lemon juice and olive oil.
Accompany the stew with Mast-o-Khiar, a cooling yogurt and cucumber dip, to balance the flavors.

Frequently Asked Questions (FAQ) about Persian Ghormeh Sabzi

What is Persian Ghormeh Sabzi?

Persian Ghormeh Sabzi is a traditional Iranian stew made with a combination of fresh herbs, vegetables, and meat. It is often prepared with sautéed herbs such as parsley, cilantro, and fenugreek leaves, along with onions, kidney beans, and small pieces of meat, usually beef or lamb. This flavorful stew is typically served over steamed rice and is a popular dish in Iranian cuisine.

How do I make Ghormeh Sabzi vegetarian or vegan?

To make a vegetarian or vegan version of Ghormeh Sabzi, you can replace the meat with plant-based protein alternatives such as tofu, tempeh, or seitan. Simply sauté the herbs and vegetables as instructed in the recipe, and then add your choice of vegetarian protein. Adjust the cooking time accordingly, as plant-based proteins typically require less cooking time than meat. Also, make sure to use vegetable broth instead of meat broth to maintain the vegetarian or vegan status of the dish.

Can I use dried herbs instead of fresh ones?

While fresh herbs are traditionally used in Ghormeh Sabzi to achieve the authentic flavors, you can use dried herbs as a substitute if fresh ones are not available. However, it’s important to note that the taste and aroma may differ slightly. If using dried herbs, reduce the amount by half, as they tend to be more concentrated. Additionally, it is recommended to soak the dried herbs in water for a short period before cooking to rehydrate them and enhance their flavor.

How long does Ghormeh Sabzi take to cook?

Ghormeh Sabzi is a slow-cooked stew that requires a significant amount of cooking time to allow the flavors to meld together. Typically, the dish takes around 2 to 3 hours to cook on low heat. The longer cooking time helps tenderize the meat and allows the herbs and spices to infuse the stew with their rich flavors. It is recommended to simmer the stew until the meat is tender and the flavors have developed to their fullest.

Can I make Ghormeh Sabzi in advance or freeze it?

Yes, Ghormeh Sabzi is a great dish to make in advance or freeze for later consumption. In fact, the flavors of Ghormeh Sabzi tend to deepen and improve when allowed to sit overnight. You can make a large batch of Ghormeh Sabzi and store it in the refrigerator for up to 3 days. If you plan to freeze it, transfer the stew to airtight containers or freezer bags, and it can be stored in the freezer for up to 3 months. Thaw the frozen Ghormeh Sabzi in the refrigerator overnight before reheating it on the stove or in the microwave.

If you have not made Khoresht Ghormeh Sabzi before, this recipe is designed to help you every step of the way. Do not hesitate to try it for yourself. Follow the recipe, and create a great and delicious experience of Persian cuisine for your loved ones.

Ghormeh Sabzi Recipe (Persian Herb Stew)

Recipe by ShayanCourse: Main coursesCuisine: PersianDifficulty: Medium

Servings

servings

Prep time

minutes

Cooking time

hours

Calories

320

kcal

Ghormeh Sabzi is a Persian herb and kidney beans stew that could be served both as launch and dinner. It is served with cooked Basmati rice.

Ingredients

½ kilo lamb
1 medium-sized onion
3 small-sized dried lime
2 tablespoons of tomato paste
200 grams of kidney beans
Salt, pepper, turmeric, and oil to taste
Special Ghormeh Sabzi herbs
Parsley, coriander, cilantro and leeks; 200 grams of each of them
50 grams of fenugreek greens
2-3 tablespoons of dried Fenugreek
50 grams of spinach

Directions

First, you need to soak the kidney beans in water for a couple of hours to make them lose their firm texture and become softer. This step is necessary since if you don’t soak them first, the beans will not get cooked properly, and you will be left with chewy and hard-to-swallow beans in your dish.
Wash the vegetables and chop them well. Don’t chop the vegetables too small since if they are chopped too small, it will damage the dish’s consistency.
Place a pan on the stove and add the vegetables to the pan. Stir fry the vegetables in vegetable oil. Once the vegetables lose their original green color and turn into a dark green color, you can remove them from the pan.
Place a pot on the stove. Add some oil and turn up the heat. Chop the onions into small bits and then add them to the hot oil. Stir till the onions slightly turn into a golden color.
Chop the lamb into small bits and add it to the onions. Add salt, pepper, and turmeric, and continue stirring. You do not need to fry the meat completely at this stage. You only need to stir the meat in hot oil and onions for 2-3 minutes till it loses its raw texture and gets a little crispy on the outside.
Once the color of the meat is changed, add the vegetables to the put and start stirring. After stirring for 2-3 minutes, add some boiling water to the mixture. Turn up the heat and wait till the water starts boiling. Once the water starts boiling, reduce the heat to medium and close the lid and let it cook.
After 3-4 hours, open the lid and taste the meat if it is perfectly cooked, it is now time to add the beans. Add the beans, dried limes, and some dried Fenugreek to the pot and let it cook for at least another hour. Once the water is reduced and the dish reaches the right consistency, it is ready.

Notes

Traditionally and in most regions of Iran, Spinach is used within Ghormeh Sabzi; however, if you are allergic to it or don’t like its taste, you can remove Spinach from the recipe.
Dried Lime is a traditional Persian and Turkish spice that gives a sour taste to the dish. Note that you must remove the dried limes from the pot when the dish is ready. If you don’t remove them, their bitter taste might ruin your dish entirely.
You can add some tomato paste to the vegetables while frying; however, this step is optional, and some may choose not to add the tomato paste at all.
The time it takes for the lamb to cook varies depending on which cut of lamb you use for the dish. Loin chops are the best option for Ghormeh Sabzi, and it usually takes at least 3-4 hours for them to cook properly.
Do not add too much salt when frying the meat with the onions at first, because it might prevent the meat to get cooked properly. You may add more salt at the final stages of the dish getting prepared if you feel the need.
If you do not have access to lamb or do not prefer its taste, you can use chicken instead.
Normally, Kidney beans are used in Ghormeh Sabzi. However, you can use Pinto beans in Ghormeh Sabzi as well. Some even believe that using Pinto beans in Ghormeh Sabzi might boost its taste, but you can choose either of them based on your palate.