Mastering Ghorme Sabzi: Easy Persian Herb Stew Recipe

Name: Mastering Ghorme Sabzi: Easy Persian Herb Stew Recipe
Prep time: 30 min
Cook time: 180 min
Total time: 210 min
Yield: 6
Cuisine: Persian
Ingredients: 1 kg gram Mixed fresh herbs (parsley, cilantro, fenugreek, leek/chives); 500 gram Stewing lamb or beef; 1 can (400g) or 1 cup dried Red kidney beans; 3-4 whole Dried Persian limes (limoo Omani); 1 large Onion; 1 teaspoon Turmeric powder; 3 tablespoons Vegetable oil; 4-6 cups Water or beef broth; to taste quantity Salt; to taste quantity Black pepper

Ghorme Sabzi is a traditional and aromatic Persian herb stew, a cornerstone of Iranian cuisine. This rich and tangy dish combines a medley of fresh herbs, kidney beans, and tender meat, slow-cooked to perfection. Learn to make this beloved comfort food for an authentic taste of Persia.

#Ghorme Sabzi

#Persian Food

#Iranian Cuisine

#Herb Stew

#Comfort Food

#Lamb Stew

#Beef Stew

Sautéing the vibrant fresh herbs

Recipe Information

30m

Prep Time

Cook Time

3h 30m

Total Time

Servings

Medium

Persian

English

Nutrition (per serving)

450

Calories

30g

Protein

40g

Carbs

20g

Fat

Ghorme Sabzi simmering in the pot

Ingredients

Servings: 6

💡 Tip: Check off ingredients as you add them to keep track of your progress!

Delicious Ghorme Sabzi served in a bowl

Instructions

0/5 completed

1
Prepare the ingredients: Finely chop all the fresh herbs. Dice the onion. Cut the meat into 2-3 cm cubes. If using dried kidney beans, soak them overnight and cook until tender.
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5m
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Prepare the ingredients: Finely chop all the fresh herbs. Dice the onion. Cut the meat into 2-3 cm cubes. If using dried kidney beans, soak them overnight and cook until tender.
5m
Squeeze the dried limes gently to release more flavor without breaking them.
2
Brown the meat and onion: Heat oil in a large pot. Sauté the diced onion until translucent. Add the meat cubes and brown them on all sides. Stir in the turmeric powder.
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10m
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Brown the meat and onion: Heat oil in a large pot. Sauté the diced onion until translucent. Add the meat cubes and brown them on all sides. Stir in the turmeric powder.
10m
Browning the meat adds depth of flavor to the stew.

3
Sauté the herbs: Add the chopped fresh herbs to the pot with the meat and onion. Sauté over medium heat for 15-20 minutes, stirring occasionally, until the herbs darken and most of their moisture evaporates. This step is crucial for the stew's characteristic color and flavor.
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20m
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Sauté the herbs: Add the chopped fresh herbs to the pot with the meat and onion. Sauté over medium heat for 15-20 minutes, stirring occasionally, until the herbs darken and most of their moisture evaporates. This step is crucial for the stew's characteristic color and flavor.
20m
Ensure herbs are well-sautéed to prevent a 'raw' herb taste. They should be dark green, almost black.
4
Simmer the stew: Add the kidney beans, dried Persian limes, water or broth, salt, and black pepper to the pot. Bring to a boil, then reduce heat to low, cover, and simmer for 2-3 hours, or until the meat is very tender and the flavors have melded. Stir occasionally to prevent sticking.
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3h
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Simmer the stew: Add the kidney beans, dried Persian limes, water or broth, salt, and black pepper to the pot. Bring to a boil, then reduce heat to low, cover, and simmer for 2-3 hours, or until the meat is very tender and the flavors have melded. Stir occasionally to prevent sticking.
3h
The longer it simmers, the more profound the flavors. Adjust water/broth as needed to maintain desired consistency.
5
Serve: Taste and adjust seasonings if necessary. Serve hot with fluffy basmati rice and a side of fresh herbs, radishes, and onion.
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5m
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Serve: Taste and adjust seasonings if necessary. Serve hot with fluffy basmati rice and a side of fresh herbs, radishes, and onion.
5m
Ghorme Sabzi often tastes even better the next day after the flavors have fully developed.