Iranian Main

Ghormeh Sabzi

Ghormeh Sabzi is Iran’s iconic herb stew of beef or lamb, kidney beans and dried limes simmered until dark, fragrant and deeply savoury. This version uses measured ingredients, clear visual cues and the traditional flavour balance that makes the dish distinctive.

Jump to recipe More Iranian food
35 minsPrep time
2 hr 30 minsCook time
Serves 6Servings
MediumDifficulty
Ghormeh Sabzi
About this dish

Ghormeh Sabzi: the story on the plate

Ghormeh Sabzi is a Iranian main with a clear sense of place. Ghormeh sabzi is one of the most emblematic Persian khoresh stews, built around a large quantity of fried herbs, dried lime, meat and beans. The recipe below keeps the defining ingredients and technique intact while giving practical metric quantities and enough detail for a home cook to judge texture, seasoning and doneness rather than simply follow a timer.

Historical background

Ghormeh sabzi is one of the most emblematic Persian khoresh stews, built around a large quantity of fried herbs, dried lime, meat and beans.

Why it is famous

For many Iranian families it is a benchmark of home cooking, with debates over herb ratios, beans and sourness reflecting regional and household preferences.

Cultural significance

For many Iranian families it is a benchmark of home cooking, with debates over herb ratios, beans and sourness reflecting regional and household preferences.

Nutrition

Estimated nutrition per serving

These figures are estimates per serving. Actual nutrition can vary with the brands and exact amounts you use, how much oil, dressing or sauce is absorbed, any substitutions or added extras, and the portion size served.

A practical guide for comparing recipes and planning meals.

590Calories
43gProtein
52gCarbs
23gFat
Ingredients

What you need

  • 900 beef chuck or lamb shoulder, cut into 3 cm pieces
  • 220 parsley, finely chopped
  • 120 coriander, finely chopped
  • 120 spring onion greens or chives, finely chopped
  • 50 fresh fenugreek leaves, or 2 tbsp dried
  • 240 red kidney beans, cooked
  • 4 dried Persian limes, pierced
  • 200 onion, diced
  • 1.5 ground turmeric
  • 70 neutral oil
  • 1200 water or stock
  • 2 fine salt
  • 0.5 black pepper
Method

Step-by-step method

Follow the recipe in order, tasting and adjusting seasoning where needed.

  1. Cook chopped herbs in 40 ml oil over medium-low heat for 15–20 minutes, stirring often, until they darken significantly and smell intensely aromatic. Do not rush this stage, but stop before they burn.
  2. In a heavy pot brown the onion in remaining oil. Add turmeric and beef and cook until the meat is coloured on several sides.
  3. Add fried herbs and stock. Pierce dried limes several times and add them whole. Bring to a simmer, cover partially and cook for 90 minutes.
  4. Add cooked kidney beans and simmer another 30–40 minutes until the meat is tender and the sauce has darkened to a deep green-brown.
  5. Taste carefully. Press one lime gently against the side of the pot to release more sourness if needed, but avoid crushing all of them because their pith can become bitter.
  6. Season with salt and rest 10 minutes. Serve with steamed Persian rice and tahdig.
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Tips, storage and serving advice

Shopping tips

Buy saffron threads rather than powder, Persian dried limes when possible, tart barberries and unsweetened pomegranate molasses. Rinse rice thoroughly so the grains steam separately. Check labels on compound ingredients such as sauces, spice blends, stocks, kimchi, fermented pastes and prepared breads when cooking for allergies.

Ingredient quality

For Ghormeh Sabzi, prioritise fresh or properly stored versions of beef chuck or lamb shoulder, parsley, coriander, spring onion greens or chives; speciality seasonings should smell vivid rather than stale.

Common mistakes

Under-fried herbs taste grassy, burnt fenugreek tastes bitter and crushed dried limes can overwhelm the stew with pith bitterness.

Chef’s tips

Cook the herb mixture until noticeably darker and aromatic before it meets the liquid; this is what gives the stew its characteristic depth.

How to know it is cooked

Meat is fork-tender, sauce has reduced enough to cling and the dried-lime acidity is clear but balanced.

Plating advice

Spoon beside a mound of saffron rice rather than over the entire rice, preserving the contrast.

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