Short answer
Ghormeh sabzi is a Persian stew of sauteed parsley, cilantro, scallion and fenugreek simmered with lamb or beef, kidney beans and dried limes for about two hours. It is served over steamed rice and tastes deeply herbal and tangy.
A ghormeh sabzi recipe starts with a large pile of chopped herbs sauteed until dark, then simmered with lamb or beef, red kidney beans and whole dried limes for about two hours. The stew turns deep green, tastes tangy and herbal, and is served over steamed Persian rice.
What is ghormeh sabzi?
Ghormeh sabzi is a Persian herb stew, often called Iran’s national stew, made from sauteed herbs, meat, kidney beans and dried limes. The name means herbs (sabzi) cooked in a stew (ghormeh).
The dish is cooked in homes across Iran and abroad, and recipes vary by family. The shared features are the large quantity of herbs, the sour dried limes and the long cooking time. Some regions add potatoes or use chicken, but the version with lamb and kidney beans is the best known.
What ingredients do you need for ghormeh sabzi?
You need lamb or beef, onion, kidney beans, fresh parsley, cilantro and scallions, dried fenugreek, dried limes, turmeric, salt and pepper. The list is short but the herbs make up most of the volume.
For about six servings:
- 1.5 pounds lamb or beef stew meat, cut in chunks
- 1 large onion, diced
- 3/4 cup dried red kidney beans, soaked overnight, or one 15 ounce can
- 3 cups chopped fresh parsley (two large bunches)
- 2 cups chopped cilantro
- 1 cup chopped scallions or leek greens
- 2 tablespoons dried fenugreek leaves (shanbalileh)
- 4 to 5 dried limes
- 1 teaspoon turmeric
- Salt, pepper and oil
Frozen chopped ghormeh sabzi herb mix is sold at many Middle Eastern groceries and saves chopping time.
How do you make ghormeh sabzi step by step?
To make ghormeh sabzi, brown the meat with onion and turmeric, saute the herbs until dark, then combine everything with the beans and dried limes and simmer gently for one and a half to two hours.
- Brown the meat and onion in oil over medium heat for ten minutes, adding turmeric, salt and pepper.
- Add water to cover and simmer for 45 minutes, or until the meat starts to soften.
- In a separate pan, saute the fresh herbs in oil for 20 to 25 minutes, stirring often, until they turn dark green and smell toasty.
- Stir in the dried fenugreek for the last two minutes.
- Add the herbs to the pot, along with the soaked beans.
- Pierce each dried lime with a fork and drop them in.
- Simmer on low for 60 to 90 minutes, until the meat is tender and oil rises to the surface.
- Adjust salt and add lime juice if you want more sour.
The stew should be thick, not soupy. Remove the dried limes before serving or crush one into the pot for stronger tartness.
Why do you cook the herbs so long?
The herbs are cooked long because slow sauteing removes their raw, grassy taste and deepens the flavor into a rich, savory base. The color changes from bright green to nearly black-green.
This is the step most beginners skip. A quick wilt leaves the stew tasting of raw parsley. Keep the heat at medium, stir often so nothing scorches, and expect the volume to shrink to a small fraction of what you started with.
What are dried limes and how do you use them?
Dried limes, called limoo amani or limoo omani, are small limes boiled in salt water and sun-dried until hard and light brown. They add a sour, earthy, slightly smoky flavor to Persian stews.
| Way to use | Result |
|---|---|
| Whole, unpierced | Mild sourness, can be removed at the end |
| Pierced with a fork | Stronger sourness, a little bitter |
| Crushed or cut open | Strongest flavor, can turn bitter if left long |
Taste the stew near the end and decide whether to leave the limes in. If the flavor becomes too sharp, remove them.
What do you serve with ghormeh sabzi?
Ghormeh sabzi is served over steamed Persian rice (chelo) with fresh herbs, raw onion, radishes, feta cheese and flatbread. Yogurt or mast-o-khiar on the side balances the tang.
A plate usually has rice, a ladle of stew with a piece of meat and a spoonful of beans, and a side of torshi (Persian pickles). It is a main dish, so a green salad such as salad shirazi is enough alongside.
How do you fix common ghormeh sabzi problems?
Most problems come from the herbs, the limes or the thickness. Adjust each one rather than starting over.
- Too sour: remove the dried limes and add a pinch of sugar.
- Too bitter: the fenugreek was heavy or the limes sat too long. Add a spoonful of tomato paste and simmer a little longer.
- Too thin: simmer uncovered until the oil rises and the sauce thickens.
- Too greasy: skim the surface with a spoon.
- Tough meat: keep the simmer very gentle and add time.
How does ghormeh sabzi differ from other Persian stews?
Ghormeh sabzi differs from other Persian stews (khoresh) by its dark herb base, kidney beans and dried limes. Other khoresh use different main flavors, so the colors and tastes vary widely.
| Stew | Main flavor | Typical meat | Color |
|---|---|---|---|
| Ghormeh sabzi | Herbs, dried lime | Lamb or beef | Dark green |
| Fesenjan | Walnut, pomegranate | Chicken | Deep brown |
| Gheimeh | Split peas, dried lime, tomato | Lamb or beef | Golden brown |
| Khoresh bademjan | Eggplant, tomato | Lamb | Red-brown |
| Ghalieh mahi | Herbs, tamarind, fish | Fish | Green-brown |
Gheimeh is the closest relative, since it shares the dried lime and the stew base, but it swaps the herbs for yellow split peas and is topped with fried potato sticks.
How long does ghormeh sabzi keep?
Ghormeh sabzi keeps in the refrigerator for four days and in the freezer for up to three months. Many cooks think the stew tastes better on day two, when the flavors have settled.
Reheat on low heat with a splash of water. Store the rice separately.
What can you buy at Arash International Market for ghormeh sabzi?
Arash International Market in Aurora, Colorado, lists halal lamb and beef at its meat counter, dry beans, fresh produce and Persian spices, which are the main components of ghormeh sabzi. The listings do not name dried limes, dried fenugreek or frozen herb mixes, so ask before a trip.
The store lists no prices online, and this guide cannot confirm what is on the shelf on a given day. Call (303) 752-9272 or see the menu page and the hours and location page. Zabihah lists the store as fully halal on the store’s own statement.
This is an independent guide, not the store’s website.
Common questions
Why is my ghormeh sabzi bitter?
Bitterness usually comes from too much dried fenugreek or from scorched herbs. Use the amount in the recipe, sautee the herbs gently over medium heat and stir often. Piercing the dried limes also releases any harsh notes.
Can I make ghormeh sabzi with chicken?
Yes. Chicken thighs work well and need only about 45 minutes of simmering. The flavor is lighter than lamb, and many cooks add the beans later so they do not break down.
Can you freeze ghormeh sabzi?
Yes. The stew freezes well for up to three months in airtight containers. Cool it fully first, then thaw overnight in the refrigerator and reheat gently. The flavor often deepens after a day or two.
What are the dried limes for?
Dried limes, called limoo amani or limoo omani, give the stew its sour, slightly musky tang. Pierce them before adding, simmer whole and remove or crush them at the end depending on how sour you want the dish.
What is the difference between ghormeh sabzi and other herb stews?
Ghormeh sabzi has kidney beans and dried limes and is cooked until dark green. Other Persian herb stews, such as ghalieh mahi or khoresh gheimeh, use different legumes or fruit and are different in flavor and color.
Everything practical is on the home page: Arash International Market hours, menu and directions.
This article is general information from an independent guide, not from Arash International Market itself. For the store’s current details see hours and location.