Stew with polow

Persian Herb Stew (Ghormeh Sabzi)

Ghormeh sabzi, is one of the most beloved, delicious, aromatic and popular Iranian stew. It is often said Ghormeh sabzi , to be national dish of Iran. The history of Ghormeh sabzi dates back to more than 500 years ago.
This stew prepares with diced meat (beef, lamb, and sometimes chicken meat ), loads of finely chopped herbs such as Parsley, cilantro, scallion, fenugreek….
This stew is cooked with kidney beans – black eyed beans or pinto beans, dried limes, and turmeric. Once stew is ready, it served rice or flat naan bread.
The last Saturday of each November recognised as the ‘International Ghormeh Sabzi day’ by Iranian expats.

Few days ago i posted Azarbaijani ghormeh sabzi and i mentioned differences between Persian and Azarbaijani ghormeh sabzi. But both are sooooo delicious.


Anyway, ghormeh sabzi can be miss for non-Iranians, but it is a kind of stew which some people simply love it and others hate it!! But I myself, plus millions of people love it.

Ghormeh sabzi

900 g diced meat (beef, lamb or chicken breast)
1 large onion, finely chopped
3 dried limes ( Limoo ammani) or 2 tbsp lemon juice
300 kidney beans ( pinto or black eyed beans), cooked
4 bunches of parsley, finely chopped
2 bunches of coriander, finely chopped
1 bunch of   fenugreek , finely chopped or 1 tbsp dried fenugreek
1 bunch of chives (Tareh) or green part of spring onion, finely chopped
1 Tsp turmeric
Salt – pepper to taste
Vegetable oil

Heat the oil in pot. Add chopped onion and Saute it until tender. Add turmeric and stir well. Add meat to the onion and fry until get brown colour..
Chop finely the herbs. Saute the chopped herbs in oil for 15 minutes, stir frequently and set aside.

Make a couple of small holes in each of the dried limes.
Add cooked kidney beans, dried limes (dried limes give great flavour to the stew) and fried herbs to the meat. Add 4 cups of water, season with salt and pepper. Cover the pot with a lid and simmer for 40-50 minutes.
Taste and adjust the seasoning before serving.


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