Short answer
Ghormeh sabzi is a Persian stew of sauteed parsley, cilantro, scallions and fenugreek, simmered with kidney beans, dried limes and lamb or beef for about two hours. It is served over white rice and tastes deeply herbal and tangy.
A ghormeh sabzi recipe starts with a large pile of chopped parsley, cilantro and scallions fried in oil until dark green, then simmered with kidney beans, dried limes and lamb or beef for about two hours. The result is a deep green, tangy Persian stew, ladled over steamed white rice.
What is ghormeh sabzi?
Ghormeh sabzi is a Persian khoresh, or stew, made of fried herbs, meat, red kidney beans and dried limes. Its name means herb stew in Persian, and it is widely cited as one of the best loved dishes in Iran.
The stew is dark green, nearly brown, and tastes herbal, sour and savory. The herbs are cooked for so long that they become a rich sauce rather than a leafy dish. It is also made in Afghanistan, Azerbaijan and parts of Iraq, with small differences between homes.
What ingredients does ghormeh sabzi need?
Ghormeh sabzi needs fresh herbs, meat, beans, onion, dried limes, turmeric and oil. This list serves four to six people.
- 1 pound lamb shoulder or beef chuck, in 1-inch cubes
- 1 large onion, finely chopped
- 3 cups chopped fresh parsley
- 1 1/2 cups chopped cilantro
- 1 cup chopped scallions or chives
- 2 tablespoons dried fenugreek leaves (shanbalileh)
- 1 can (15 ounces) red kidney beans, drained
- 3 to 4 dried limes (limoo amani)
- 1 teaspoon turmeric
- Salt, black pepper and 4 tablespoons oil
What are dried limes and fenugreek?
Dried limes are whole limes dried in the sun until hard and dark, which give a sour, earthy and slightly bitter flavor to stews. Dried fenugreek leaves give ghormeh sabzi its distinctive aroma.
Pierce each dried lime a few times before adding it so the juice can escape. Remove them before serving or let diners squeeze them against the sauce. Fenugreek is strong and a small amount goes a long way. Persian grocery stores sell both in bags or jars.
How do you make ghormeh sabzi?
You make ghormeh sabzi by browning the meat with onion, frying the herbs, then simmering everything with water, beans and dried limes. Plan on about two and a half hours.
- Heat 2 tablespoons oil in a large pot. Brown the onion with turmeric until golden, then add the meat and sear it on all sides.
- Add 3 cups of water, salt and pepper. Cover and simmer for 45 minutes.
- In a separate pan, heat the remaining oil and fry the parsley, cilantro and scallions over medium heat for 15 to 20 minutes, stirring often, until very dark green and fragrant.
- Add the fenugreek for the last two minutes of frying.
- Stir the herbs into the meat pot with the beans and pierced dried limes.
- Simmer, partly covered, for another 60 to 90 minutes until the meat is tender and oil rises to the surface.
- Taste and adjust the salt. Add lime juice if the stew needs more sourness.
How do you know when ghormeh sabzi is done?
Ghormeh sabzi is done when the meat is tender, the sauce is thick and dark and a layer of oil shows at the surface. The herbs should no longer taste raw or grassy.
If the stew is too thin, simmer it uncovered for 15 more minutes. If it is too sour, remove the dried limes. If it is too heavy, skim some oil from the top with a spoon.
What are the common mistakes with ghormeh sabzi?
The common mistakes are under-frying the herbs, using too much fenugreek and rushing the simmer. Each one leaves the stew bitter or flat.
| Problem | Likely cause | Fix |
|---|---|---|
| Bitter taste | Too much fenugreek or burnt herbs | Use less; fry on medium heat |
| Grassy, raw flavor | Herbs not fried long enough | Fry until dark and fragrant |
| Too sour | Dried limes left in too long | Remove them earlier |
| Tough meat | Short cook time | Simmer another 30 minutes |
| Watery sauce | Too much liquid | Simmer uncovered |
How do you serve ghormeh sabzi?
Ghormeh sabzi is served over plain steamed Persian rice, often with a side of fresh herbs, radishes, raw onion and yogurt. A dish of torshi pickles suits the rich sauce.
Spoon the stew over the rice rather than mixing it, so each person controls the ratio. If you cook rice by the soak-and-steam method, save some tahdig, the crisp rice crust, to eat with the stew.
How does ghormeh sabzi differ from other Persian stews?
Ghormeh sabzi is the most herbal of the Persian stews and the only one built on a base of fried herbs with kidney beans. This table compares it with two others.
| Stew | Main flavors | Key ingredients | Color |
|---|---|---|---|
| Ghormeh sabzi | Herbal, sour | Herbs, kidney beans, dried lime | Dark green |
| Gheimeh | Tangy, savory | Split peas, tomato, dried lime | Golden brown |
| Fesenjan | Sweet, tart, nutty | Walnuts, pomegranate | Deep brown |
Gheimeh is topped with fried potato sticks, and fesenjan is thickened with ground walnuts. Ghormeh sabzi has neither.
Can you make ghormeh sabzi with frozen or packaged herbs?
Yes, frozen chopped herbs and dried herb mixes both work, though the stew tastes best with fresh parsley and cilantro. Frozen herbs save the chopping time and are often sold in Persian groceries.
Packaged dried ghormeh sabzi herb mix is a blend of dried parsley, cilantro, chives and fenugreek. It needs a soak in warm water and a longer fry, and the stew tends to taste milder than with fresh herbs. If using frozen herbs, thaw them and squeeze out the water before frying. The frying step is the same, and it still takes 15 to 20 minutes to bring out the color and flavor.
How do you store and reheat ghormeh sabzi?
Ghormeh sabzi keeps for about four days in the refrigerator and freezes well for a few months. Cool it to room temperature first, then store it in a covered container.
Reheat gently on the stove with a splash of water, stirring now and then. Many cooks say the stew tastes better the day after it is made because the herb flavor deepens. Cook fresh rice for each meal, since rice is best eaten the day it is steamed. Remove the dried limes before freezing, since they can turn the sauce bitter over time.
Where do the ingredients come from at Oskoo Market?
Oskoo Persian & Mediterranean Market in Bellevue is a grocery store, not a restaurant, and the sources the guide checked do not list ready dishes or product names. Atly describes it as selling Persian, Turkish and Mediterranean foods, including fresh bread, pastries and spices.
Dried limes and fenugreek are common items in Persian grocery stores in general, but this guide cannot confirm they are on Oskoo’s shelves. Call (425) 746-3061 to ask, and see the hours and location page or the FAQ. This guide is independent and takes no orders.
Common questions
Why is my ghormeh sabzi bitter?
Bitterness usually comes from too much fenugreek, or from burning the herbs while frying them. Use dried fenugreek sparingly, fry the herbs over medium heat until dark green and fragrant, and stir often.
Can I make ghormeh sabzi without meat?
Yes. Replace the meat with extra kidney beans, mushrooms or potatoes and use vegetable stock. The stew loses some richness, so keep the oil and add the dried limes early for body.
What is the best meat for ghormeh sabzi?
Lamb shoulder or beef chuck are the usual choices because they soften during a long simmer. Lamb gives a stronger flavor, beef is milder. Cut the meat in chunks about one inch across.
How long does ghormeh sabzi keep?
It keeps for about four days in the refrigerator in a covered container and freezes well for a few months. Many cooks say the flavor is better the next day, after the herbs settle.
Can I use dried herbs instead of fresh?
A blend of fresh herbs is best, but frozen chopped herbs work well. Dried herbs are used only for the fenugreek. Packaged ghormeh sabzi herb mixes are sold dried, and they need soaking or extra frying.
Everything practical is on the home page: Oskoo Persian & Mediterranean Market hours, menu and directions.
This article is general information from an independent guide, not from Oskoo Persian & Mediterranean Market itself. For the store’s current details see hours and location.