GORMEH SABZI

Gormeh Sabzi is a classic Persian herb stew made with a mix of fresh herbs (parsley, cilantro, chives, fenugreek), kidney beans, dried limes, onions, and slow-cooked lamb or beef. It’s aromatic, slightly tangy, and considered one of Iran’s most beloved traditional dishes.

Gormeh Sabzi (Persian Herb Stew)

Ingredients

For the Meat Stew:

• 600 g beef or lamb (cut into cubes)

• 1 small onion, finely chopped

• 2 tbsp oil

• 3 tsp salt (adjust to taste)

• 1 tsp black pepper

• 1 tsp turmeric

• 1 can kidney or brown beans (drained)

• Juice of 1 lemon (or to taste)

• 3 dried limes (limoo amani), pierced with a fork

• 800 ml hot water

For the Herb Mixture (Sabzi):

• 100 g chives, chopped

• 175 g coriander, chopped

• 200 g green onions (green parts only), chopped

• 400 g parsley, chopped

• 5 tbsp dried fenugreek leaves

• 1 large onion, thinly sliced

• 8 tbsp oil

Instructions

Heat 2 tablespoons of oil in a large pot.Add the chopped onion and sauté until lightly golden.

Add the meat and stir until browned on all sides.Sprinkle in turmeric, salt, and pepper, then mix well. Pour in the hot water, cover, and let simmer gently while you prepare the herbs.

In a large pan, heat 8 tablespoons of oil.Add the sliced onion and sauté until almost golden brown.Add all the chopped herbs and dried fenugreek.Stir continuously and sauté until the mixture turns dark green and aromatic (about 15–20 minutes). Add the sautéed herb mixture to the meat pot.Add the dried limes, lemon juice, and beans.Stir gently, cover, and let simmer over low heat for about 3 hours, until the meat is tender and the stew is rich and fragrant.

Gormeh Sabzi tastes even better the next day. Let it cool, refrigerate overnight, and reheat gently before serving.

Serve hot with steamed basmati rice (chelo).