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Recipe of Persian herb stew

Ghormeh sabzi is a traditional Persian stew, considered the national dish of Iran, that combines fresh herbs, red beans, and lamb or beef in a thick, aromatic sauce. Its name literally means 'herb stew', and it is famous for its deep, slightly tangy flavor, thanks to the use of dried lime (limoo amani) and lemon juice.

Why does this stew work?

The key is to sauté the herbs (parsley, cilantro, dill, and fenugreek) until they reduce and release their essential oils, giving the dish its characteristic dark green color and unmistakable aroma. The red beans add texture and protein, while the meat becomes tender after slow cooking.

Who is it ideal for?

It is perfect for those seeking a comforting and flavorful stew, ideal for special occasions or for exploring Middle Eastern cuisine. It is traditionally served with basmati rice (polo) and is a complete and nutritious dish.

Variations

  • It can be made with chicken instead of red meat.
  • Some recipes include potato or extra dried lime.
  • Fresh fenugreek is optional but highly recommended for a more authentic flavor.
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Recipe of Persian herb stew
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Prep

90 min

Servings

4

Ingredients

Directions

  1. 1

    Rinse the kidney beans and soak them in water overnight or for at least 8 hours. Drain and set aside.

  2. 2

    In a large pot, heat the vegetable oil over medium heat. Add the chopped onions and sauté until they become golden brown.

  3. 3

    Add the minced garlic and cubed meat to the pot. Cook until the meat is browned on all sides.

  4. 4

    Stir in the ground turmeric and cumin, and season with salt and black pepper.

  5. 5

    Add the chopped fresh parsley, cilantro, dill, and fenugreek leaves (if using) to the pot. Sauté the herbs for about 10-15 minutes until they reduce in volume and become aromatic.

  6. 6

    Drain the soaked kidney beans and add them to the pot, along with the dried lime.

  7. 7

    Pour in the water and bring the mixture to a boil. Reduce the heat to low, cover the pot, and simmer for about 1 hour or until the beans and meat are tender.

  8. 8

    Check the seasoning and adjust with more salt or lime juice if needed.

  9. 9

    Add the dried fenugreek leaves (shanbalileh) and continue to simmer for an additional 10-15 minutes.

  10. 10

    Remove the dried lime before serving.

  11. 11

    Ghormeh Sabzi is traditionally served with steamed white rice. Enjoy your flavorful Iranian stew!

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