mainIranian

Ghormeh Sabzi

Name: Ghormeh Sabzi
Prep time: 40 min
Cook time: 150 min
Total time: 45 min
Yield: 4 servings
Cuisine: Iranian
Ingredients: 800 g Lamb (in 3 cm cubes); 300 g Parsley; 200 g Coriander; 200 g Spring onion or leek; 1 tbsp Dried fenugreek leaf; 200 g Kidney beans (soaked overnight); 4 pieces Dried limes; 2 pieces Onions; 1 tsp Turmeric; 100 ml Neutral oil; 600 g Cooked rice; To taste Salt and pepper

Ghormeh Sabzi is a classic Iranian main that holds a distinguished place in traditional cooking. Celebrated for its wholesome ingredients and time-honored preparation, this dish brings authentic regional character to the home kitchen.

Carefully prepared featuring Lamb (in 3 cm cubes), Parsley, Coriander, Spring onion or leek, Dried fenugreek leaf, Kidney beans (soaked overnight), Dried limes, Onions, Turmeric, Neutral oil, Cooked rice and Salt and pepper, the ingredients are simmered and seasoned to achieve a satisfying depth of flavor. The cooking process allows natural aromas to develop, ensuring each portion is both hearty and flavorful.

Serve hot alongside fresh bread, steamed grains, or a crisp seasonal salad for a well-rounded dining experience.

If you enjoy authentic Iranian cooking, be sure to also explore our recipe for Ají De Gallina.

Difficulty: mediumPrep: 40 minCook: 150 minServes 6

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Ingredients

Lamb (in 3 cm cubes)800 g
Parsley300 g
Coriander200 g
Spring onion or leek200 g
Dried fenugreek leaf1 tbsp
Kidney beans (soaked overnight)200 g
Dried limes4 pieces
Onions2 pieces
Turmeric1 tsp
Neutral oil100 ml
Cooked rice600 g
Salt and pepperTo taste

Step-by-Step Instructions

5 steps

Interactive Cook Mode: Click any step or circle to check it off as you cook.

Step 1🍳 Fry

Fry the onion with the turmeric until gold, add the meat and brown it on all sides.

Step 2🍲 Simmer

Cover with water, add the beans and simmer for an hour.

Step 3🍳 Fry

Meanwhile chop all the herbs fine and fry them in the oil for twenty minutes, stirring. They shrink to a quarter and darken; that is correct. Add the fenugreek for the last two minutes.

Step 4🍲 Simmer

Stir the herbs into the pot, prick the dried limes with a fork and drop them in whole. Simmer for another hour.

Step 5

Crush the limes against the side of the pot, season and let it stand fifteen minutes. The sauce should be dark and thick, with oil separated on top.

👨‍🍳 Chef's Culinary Notes

Cultural Heritage

Ghormeh Sabzi carries a rich culinary tradition rooted in regional home cooking. Developed over generations, the recipe highlights wholesome local ingredients prepared with time-honored kitchen techniques.

Dietary Substitutions

For a richer sauce, replace a portion of the water with homemade bone broth, vegetable stock, or a splash of dry wine or red wine vinegar to cut through richness.

Chef Technique Tips

Take the time to thoroughly sear and brown lamb (in 3 cm cubes) in batches before adding the braising liquid. The caramelized fond deposited on the bottom of the pot dissolves into the stew, providing depth and body that cannot be rushed.

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