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5.0 from 6 votes

Ghormeh Sabzi - Persian Herb Stew

Ghormeh Sabzi is a traditional Persian Herb Stew consisting of lamb (or beef), kidney beans, aromatic herbs, and dried limes.

Prep Time
30 mins
Cook Time
2 hrs
Total Time
2 hrs 30 mins
Servings: 4 people
Calories: 497 kcal
Course: Main Course
Cuisine: Middle Eastern , Iranian

Ingredients

For the Stew
  • 1 tablespoon olive oil
  • 750 g Diced lamb
  • 1 large onion (diced)
  • 1 teaspoon Turmeric
  • ½ teaspoon freshly ground black pepper
  • 1 teaspoon salt
  • 400 g red kidney beans (cooked)
  • 2 cups water
  • 4 dried limes
  • 1 juice of lemon
For Fried Herbs
  • 1 tablespoon olive oil
  • 2 cups spinach (chopped)
  • 1 cup green parts of scallion (chopped)
  • 1 cup flat-leaf parsley (chopped)
  • ½ cup cilantro (chopped)
  • 1 tablespoon dried fenugreek

Instructions

Preparing the Stew
    Cup of Yum
  1. In a large pot or a Dutch oven, heat a tablespoon of olive oil over medium high heat.
  2. Add diced lamb and sauté until browned on all sides.
  3. Add diced onion, and sauté them until they are translucent.
  4. Stir in the red kidney beans, turmeric, black pepper, and salt, and sauté them for another minute.
  5. Add the water, give it a good stir, bring to a boil, then reduce the heat to low, cover, and let it simmer for about 1 hour.
Frying the Herbs
  1. When there is half an hour remaining, start sautéing the herbs.
  2. In a separate pan, heat a tablespoon of olive oil.
  3. Add chopped spinach, green parts of scallion, flat-leaf parsley, and cilantro.
  4. Sauté the herbs over medium-low heat until they are wilted and fragrant, which takes about 25-30 minutes.
  5. Stir in the dried fenugreek and sauté for a few more minutes, then remove from the heat.
Simmering the Stew Further with Herbs
  1. Once the stew has simmered for an hour, add the sautéed herbs.
  2. Stir in the dried lime and lemon juice after 30 minutes, and let it simmer for an additional half hour.
  3. As the stew simmers to its final thick consistency, a thin layer of oil should gradually rise to the top.
  4. Taste and adjust the seasoning if needed, and remember to remove the dried limes before serving.

Notes

  • If you're using dried kidney beans, I recommend soaking them in water overnight before cooking.
  • This Persian herb stew should have a consistency similar to chili—thick and hearty. Avoid a watery texture. If you find the stew is too watery, simply increase the heat and allow the excess water to evaporate.
  • As the stew simmers to its final thick consistency, a thin layer of oil should gradually rise to the top.
  • Remember to remove the dried limes before serving. While they add a wonderful tangy flavor, they are used for infusion and are not typically consumed.
  • Serve this delicious Ghormeh Sabzi stew with plain steamed rice, and Shirazi Salad or Cacik (Turkish Yogurt Dip) for a complete and authentic meal.

Nutrition Information

Calories 497kcal (25%) Carbohydrates 38g (13%) Protein 49g (98%) Fat 18g (28%) Saturated Fat 5g (25%) Polyunsaturated Fat 2g Monounsaturated Fat 9g Cholesterol 122mg (41%) Sodium 740mg (31%) Potassium 1329mg (38%) Fiber 12g (48%) Sugar 4g (8%) Vitamin A 3090IU (62%) Vitamin C 56mg (62%) Calcium 137mg (14%) Iron 9mg (50%)

Nutrition Facts

Serving: 4people

Amount Per Serving

Calories 497

% Daily Value*

Calories 497kcal 25%
Carbohydrates 38g 13%
Protein 49g 98%
Fat 18g 28%
Saturated Fat 5g 25%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 9g 45%
Cholesterol 122mg 41%
Sodium 740mg 31%
Potassium 1329mg 28%
Fiber 12g 48%
Sugar 4g 8%
Vitamin A 3090IU 62%
Vitamin C 56mg 62%
Calcium 137mg 14%
Iron 9mg 50%

* Percent Daily Values are based on a 2,000 calorie diet.