Iranian · Stews

Ghormeh Sabzi

Name: Ghormeh Sabzi
Prep time: 20 min
Cook time: 2 h 30 min
Total time: 2 h 50 min
Yield: 5 servings
Cuisine: Iranian
Ingredients: 500 g beef or lamb stew meat, cut into cubes; 2 cups fresh parsley, finely chopped; 1 cup fresh coriander, finely chopped; 1 cup chives or leek greens, finely chopped; 1/4 cups dried fenugreek leaves (or 1/2 cup fresh); 1 piece onion, chopped; 1 cup cooked red kidney beans; 4–5 pieces dried Persian limes (limoo amani), pierced; 1/2 tsp turmeric powder; 3 tbsp cooking oil; salt (to taste); black pepper (to taste); 2 1/2 cups water

Iran's most beloved stew: a deep-green blend of sautéed herbs, tender meat, dried limes, and kidney beans, slow-simmered until rich and glossy. Served over saffron steamed rice.

By Cookimoki Editorial Team · Updated Aug 30, 2026

View recipe ↓Kitchen tested

Photo: Amin Majidi / Wikimedia Commons · CC0

40 minActive Time

2 hr 10 minRest / Wait

2 hr 50 minTotal Time

5 servingsServings

MediumDifficulty

Ingredients

Servings

5 servings

Units

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Herbs

Instructions

1
Brown the meat. Heat oil in a large pot over medium heat. Sauté the chopped onion until soft, then add the meat and turmeric. Cook until the meat is browned on all sides.
2
Start the simmer. Add water, salt, and pepper. Bring to a boil, then reduce heat, cover, and simmer for about 1 hour, until the meat begins to turn tender.
3
Fry the herbs. In a separate pan, sauté the parsley, coriander, chives, and fenugreek in a little oil for 10–15 minutes, stirring often, until the herbs darken slightly and smell deeply fragrant. This step builds most of the dish's flavor — don't rush it.
4
Combine. Add the fried herbs to the pot with the meat. Add the pierced dried limes and kidney beans.
5
Slow simmer. Cover and simmer on low heat for another 1–1.5 hours, until the meat is fall-apart tender and the oil begins to separate and rise to the top. Stir occasionally and add a splash of water if it looks too thick.
6
Adjust and serve. Taste and adjust salt. For extra tang, gently press a couple of the limes with a spoon. Serve hot over steamed basmati or Persian rice (chelo).

Tips & Variations

→Frying the herbs properly is the most important step — it's what gives ghormeh sabzi its signature deep flavor.
→No dried limes? Substitute the juice of 2 fresh limes added near the end of cooking, though the flavor will be milder.
→This stew tastes even better the next day, once the flavors have had time to settle.
→For a lighter version, use less oil when frying the herbs and trim excess fat from the meat.

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Common mistakes & troubleshooting

The stew tastes sharply bitter.: Pierce the dried limes rather than crushing them at the start. Remove their seeds when possible, and press them only near the end after tasting.
The herbs taste raw or grassy.: Sauté the chopped herbs patiently until darker and deeply fragrant before adding them to the stew; low, steady heat works better than rushing.
The finished stew is thin.: Simmer uncovered for the final 15–20 minutes and stir occasionally. The finished sauce should lightly coat a spoon rather than resemble soup.

Substitutions

Dried Persian limes: Use: Juice of 2 fresh limes — Add near the end. The stew will be brighter but will lack the dried lime's fermented depth.
Fresh fenugreek: Use: ¼ cup dried fenugreek leaves — Use sparingly because dried fenugreek becomes bitter when overused.
Kidney beans: Use: Cooked pinto beans — Family and regional versions vary in their choice of beans.

Dietary & allergen notes

Dairy-free as writtenGluten-free adaptable

Contains: No major U.S. allergens intentionally included

No major U.S. food allergens are intentionally included as written, but packaged herbs, beans, and spices can have cross-contact. Always check labels when cooking for an allergy.

Allergy information is ingredient guidance, not a guarantee against cross-contact. FDA allergen guidance

Storage & reheating

Refrigerator: Cool promptly in shallow containers, refrigerate within 2 hours, and use within 3–4 days.
Freezer: Freeze airtight portions for up to 3 months for best quality. Thaw in the refrigerator overnight when practical.
Reheating: Reheat in a saucepan until bubbling and the center reaches 74°C / 165°F, stirring regularly so the herbs and beans heat evenly.

USDA leftovers and food-safety guidance

Cultural context

Ghormeh sabzi is a Persian herb stew commonly served with rice. Its recognizable balance comes from sautéed herbs, beans, tender meat, and the tart depth of dried limes; exact herb and bean choices vary between households.

This short note provides context, not a complete history; regional and family traditions vary.

Recipe credits

Author: Cookimoki Editorial Team; Recipe editor
Testing: Kitchen tested
Published: Aug 30, 2026
Last updated: Aug 30, 2026

This development draft must be cooked and reviewed in the Cookimoki test kitchen before publication.