Authentic Ghormeh Sabzi Persian Herb and Lamb Stew

My Familys Ghormeh Sabzi Recipe Persian Herb Stew

By Amara Vitalis July 28, 2025

Table of Contents

Recipe Introduction

Quick Hook

Ever had a dish that just hugs you from the inside? Well, this ghormeh sabzi recipe does exactly that. Honestly, it's packed with vibrant herbs and a flavour that’s out of this world!

Brief Overview

Ghormeh Sabzi is the king of Persian Food Iranian Cuisine . It's an ancient Persian stew recipe traditionally made with lamb or beef, a ton of fresh herbs, kidney beans, and dried limes.

Don't freak out; it's medium difficulty but worth it! Prep takes about 45 minutes. Cooking is 2.5 to 3 hours.

This recipe will yield about 6-8 servings.

Main Benefits

The mountain of greens in this recipe makes it a nutritional powerhouse. Think vitamins and fiber! A bowl of Persian Ghormeh Sabzi is perfect for a chilly evening or when you want to impress at a dinner party.

What makes this recipe special is its unique blend of sweet, sour, and savory notes. It's an authentic Ghormeh sabzi ingredients symphony in your mouth!

Let’s talk about ingredients! I love to use fresh, high-quality ingredients for the best flavor. Don’t skimp on the herbs. Seriously, they are key to an amazing ghormeh sabzi recipe .

This Iranian Recipes is best when simmered low and slow. Be patient, good things take time. I remember the first time I made this; I rushed the simmering, and the flavors didn't meld properly.

Trust me, let it simmer! The simmering is where the magic happens.

Also, don't be shy with the dried limes. They're traditionally called limoo amani . But don't forget to pierce them before adding.

Ghormeh sabzi ingredients are very easy to source. Make sure you pick the right ones. And Remember to taste and adjust as you go. Every batch is different.

Also, another little tip: the Authentic ghormeh sabzi recipe gets even better the next day. The flavors deepen overnight. If you are looking for an Easy ghormeh sabzi recipe , this is a great start.

Ingredients & Equipment: Your Ghormeh Sabzi Arsenal

Alright, let’s talk about what you need to whip up this amazing Ghormeh Sabzi recipe . Don't worry, you probably have most of it already! This Persian stew recipe is all about fresh ingredients and simple tools.

Main Ingredients: The Green Goodness

Here's what you'll need, measured out perfectly for a banging stew:

Lamb/Beef: 2 lbs (900g) of lamb shoulder or beef chuck. Look for well marbled meat. It adds flavour.
Oil: 2 tablespoons (30ml) vegetable oil. Nothing fancy needed.
Onion: 1 large yellow onion, chopped.
Turmeric: 1 teaspoon ground turmeric.
Pepper: 1/2 teaspoon black pepper.
Salt: To taste, obviously!
Parsley: 2 bunches fresh parsley, finely chopped (about 4 cups ).
Cilantro: 1 bunch fresh cilantro, finely chopped (about 2 cups ).
Spinach: 1 bunch fresh spinach, finely chopped (about 2 cups ).
Scallions: 1 bunch fresh scallions, thinly sliced (about 1 cup ).
Fenugreek: 1/2 cup fresh, or 2 tablespoons dried. Fresh is best, honestly!
Kidney Beans: 1 cup (200g) dried, or 2 cans (15oz/425g each) .
Dried Limes: 4-5 . They must be pierced and soaked.
Broth: 4 cups (950ml) beef or chicken broth.
Lime Juice: 1-2 tablespoons , to taste.

That's the basic shopping list for the BEST ghormeh sabzi ingredients .

Seasoning Notes: The Secret Sauce

Spices are key to Iranian Cuisine !

Turmeric, salt, and pepper are your base.
Fenugreek adds a unique, slightly bitter flavour. Can't find it? Skip it, but try to get some next time.
Dried limes give that signature sourness. Don’t skip 'em!
Lime juice brightens everything up at the end.

For that extra oomph, consider a tiny pinch of chili flakes. Iranian Food isn't usually spicy, but hey, it’s your stew!

Equipment Needed: Keep It Simple

You don't need a fancy kitchen for this Persian Ghormeh Sabzi .

A large pot or Dutch oven is crucial.
A cutting board.
A sharp knife to make the cutting easier.
A bowl.
Maybe a wooden spoon. That's pretty much it!

Honestly, if you can boil water, you can make this Authentic Ghormeh Sabzi Recipe . Let's get cooking.

Mastering the Art of Ghormeh Sabzi

Alright, folks, let's dive into making a proper ghormeh sabzi recipe . This Persian stew is seriously amazing, and trust me, it's easier than it looks.

It's the Persian Ghormeh Sabzi stew. We're going to get it right, so grab your apron and let's go!

Prep Like a Pro: Your Ghormeh Sabzi Foundation

First things first, the mise en place is key. Chop your 2 bunches of parsley , 1 bunch of cilantro , 1 bunch of spinach , and 1 bunch of scallions nice and fine.

You will also need to have 1/2 cup of fenugreek already measured out and ready. Soaking 1 cup of kidney beans overnight is a must, or grab two cans if you're short on time.

It's super important if you want an authentic ghormeh sabzi recipe . Oh, and don't forget to pierce those 4-5 dried Persian limes and soak them too! Honestly, getting organized now will save you loads of time later.

Ghormeh Sabzi: step-by-step to Persian Perfection

Season 2 lbs of lamb or beef with turmeric, salt, and pepper. Brown it in 2 tablespoons of oil in a big pot. Get a nice sear on it, you know?
Sauté 1 chopped onion until it's softened. About 5- 7 minutes should do it.
Add all those glorious chopped herbs! Sauté them until they shrink down and darken. This takes around 15- 20 minutes , and it’s the secret to that deep ghormeh sabzi flavor. Trust me on this one.
Toss the meat back in the pot with those kidney beans (drained, of course), those limes, and 4 cups of broth . Bring it to a boil, then simmer for 2-2. 5 hours .
Take out the limes. Give it a taste and adjust the salt, pepper, and maybe a squeeze of lime juice.

Ghormeh Sabzi Recipe: Pro Tips for the Win

Don't skip on the herbs. Seriously. More is more when it comes to Ghormeh sabzi ingredients . It's what makes it so special! Also, don't rush the herb sautéing step.

It needs time to develop that rich flavour. Made too much? No worries! Ghormeh sabzi is even better the next day.

This amazing Persian stew recipe is truly worth it. Enjoy this Iranian Cuisine classic! Also, try making a vegetarian ghormeh sabzi recipe once!

Recipe Notes for Your Ghormeh Sabzi Recipe

Right then, let’s talk about some insider tips for your ghormeh sabzi recipe . Honestly, these bits of advice are what separate a decent stew from a mind blowing one.

Trust me, I've been there, done that, and ruined a few batches along the way! Learn from my mistakes, yeah?

Serving like a Persian Pro

You’ve slaved away making this amazing dish. Now, let's plate it up pretty. For a real authentic feel, serve your Persian Ghormeh Sabzi in a nice bowl, nestled beside a mountain of fluffy basmati rice.

If you're feeling flash, try making some tahdig that crispy rice crust at the bottom of the pot. It’s the absolute best!

As for sides, a dollop of plain yogurt is always a winner. It cuts through the richness. And don't forget a refreshing glass of Doogh that's the Persian yogurt drink.

Think of it like a savory lassi. A simple Shirazi salad is also a top choice!

Storing Like a Champ

So, you've got leftovers? Ace! This Iranian recipe tastes even better the next day. Once your Persian stew recipe has cooled completely, pop it into an airtight container and keep it in the fridge.

It'll be good for up to three days .

Fancy freezing it? Go for it! Just let it cool, portion it into freezer safe containers, and it’ll keep for up to three months .

When you're ready to eat, thaw it overnight in the fridge. Reheat gently on the hob, stirring occasionally, until it's piping hot.

Variations: Your Ghormeh Sabzi, Your Way

Sticking to a Vegetarian Ghormeh Sabzi diet? No worries. Just ditch the lamb and use vegetable stock. Chuck in some mushrooms or chunks of butternut squash for extra heartiness. Boom, done!

Want to mix up the herbs? Go wild. Try swapping out some of the spinach for kale. Or, if you’re feeling adventurous, chuck in a pinch of dried chilli flakes for a bit of a kick.

Nutrition Lowdown

Alright, let's get real for a sec. This lamb stew recipe is packed with goodness. All those herbs are bursting with vitamins and antioxidants.

You’re getting a good dose of protein from the meat and beans. And those kidney beans add a whack of fibre.

Each serving packs a punch of protein and fibre, making it a satisfying meal. It's tasty and good for you.

What's not to love?

Now go on. Get cooking! You’ve got this. I'm totally rooting for you, and this Authentic ghormeh sabzi recipe is just waiting for you.

Frequently Asked Questions

Why is my Ghormeh Sabzi so bitter? Sounds like a right bother!

Bitterness in Ghormeh Sabzi usually comes from the dried limes (limoo amani). Be sure to soak them in warm water for at least 30 minutes before adding them to the stew, and pierce them several times with a fork to allow the bitter compounds to leach out.

Also, be careful not to break the limes while the stew is simmering, as this can release more bitterness. You don't want it tasting like old socks!

Can I make Ghormeh Sabzi vegetarian or vegan? I'm a veggie, and I fancy a bit of this!

Absolutely! To make a vegetarian or vegan Ghormeh Sabzi, simply omit the meat and use vegetable broth instead of beef or chicken broth. You can add extra beans, mushrooms, or other vegetables like eggplant or zucchini for a heartier stew. It's like turning a proper Sunday roast into a vibrant garden party on a plate!

What's the secret to getting that deep, rich flavor in a Ghormeh Sabzi recipe? It needs to be absolutely cracking, mind!

The key to a truly flavorful Ghormeh Sabzi is in the herbs and how you cook them. Don't skimp on the amount of fresh herbs! Also, sautéing the herbs properly until they reduce significantly in volume and darken in color is crucial for developing the stew's characteristic depth.

It's like building the foundation of a Victorian mansion; solid prep work ensures a lasting and impressive result!

How long can I store leftover Ghormeh Sabzi? Don't want to waste any of this lovely grub!

Leftover Ghormeh Sabzi can be stored in an airtight container in the refrigerator for up to 3-4 days. The flavors actually tend to meld together even more as it sits, so it often tastes even better the next day!

You can also freeze it for up to 2-3 months; just be sure to thaw it completely before reheating, like bringing a footballer back from injury.

I can't find dried Persian limes (limoo amani). Is there anything I can substitute in this ghormeh sabzi recipe?

If you can't find dried Persian limes, a good substitute is tamarind paste. Start with about a tablespoon or two, and adjust to taste tamarind can be quite strong, so add it gradually. Lime juice can also add the necessary acidity, but use it sparingly as it lacks the unique depth of the dried limes.

It's a bit like using instant coffee instead of a proper espresso, but it will do in a pinch!

What are the nutritional considerations for Ghormeh Sabzi? I'm trying to keep a weather eye on my health, see.

Ghormeh Sabzi is a relatively nutritious dish, packed with protein from the meat and beans, and fiber and vitamins from the abundance of herbs. However, it can be high in fat depending on the cut of meat used. To reduce the fat content, you can trim excess fat from the meat or use a leaner cut.

Be mindful of sodium levels, especially if using canned beans or store-bought broth, and consider using low-sodium options. Everything in moderation, even the good stuff!