This dish is a slow-cooked comfort food often served at family gatherings, weddings, and celebrations. Its name translates to “fried herbs stew,” and at its heart is a lush blend of parsley, coriander, fenugreek, and chives. The herbs are gently fried until fragrant, then simmered with kidney beans, lamb or beef, onions, turmeric, and dried limes, creating an intense depth of flavour. The dried limes give Ghormeh Sabzi its unique citrusy tang, balancing the richness of the meat.

It’s always served with fluffy saffron rice, often tahdig (the golden crust of rice from the bottom of the pot), which is perfect for soaking up the stew. Modern cooks sometimes adapt the recipe with vegetarian versions, swapping meat for mushrooms or aubergine, but the soul of Ghormeh Sabzi lies in its herbs and limes.

10 tasty ways Ghormeh Sabzi is enjoyed or adapted today:

1. Traditional Persian family feasts with saffron rice.

2. A vegetarian version using mushrooms, aubergines, or jackfruit.

3. Served in small bowls at mezze-style gatherings.

4. A modern twist as a pie filling with filo pastry.

5. Folded into wraps with rice for a hearty lunch.

6. Paired with roasted root vegetables for a winter supper.

7. Served in small ramekins as a starter in fine dining Persian menus.

8. As a warming dish for Ramadan iftar meals.

9. Cooked in a slow cooker for a modern, hands-off approach.

10. Reimagined as a fusion ramen broth, using the stew as the base.

Extra tip:
The dried limes can be pierced with a fork before cooking to let the tangy juices seep into the stew more fully.

• 450g lamb or beef, cut into cubes
• 1 large onion, finely chopped
• 4 cups fresh herbs (a combination of parsley, cilantro, fenugreek, and green onions), finely chopped
• 250g kidney beans, soaked overnight and drained
• 2 dried limes (limoo amani), pierced (optional)
• 4 tablespoons vegetable oil
• 1 teaspoon turmeric
• Salt and pepper to taste
• Water as needed

1. Heat the vegetable oil in a large pot over medium heat. Add the chopped onions and sauté until golden brown.
2. Add the meat cubes to the pot and cook until browned on all sides.
3. Sprinkle turmeric, salt, and pepper over the meat and onions, and mix well.
4. Add the chopped herbs to the pot and sauté for about 10 minutes, allowing the herbs to wilt and release their flavours.
5. Add the kidney beans and dried limes (if using) to the pot.
6. Pour enough water into the pot to cover the ingredients. Bring to a boil, then reduce the heat to low, cover the pot, and simmer for about 2-3 hours, or until the meat is tender and the flavours have melded together.
7. Adjust the seasoning if needed.
8. Serve Ghormeh Sabzi with Persian rice or bread.

1. Serve Ghormeh Sabzi as a main course with Persian rice. The flavourful meat and herbs complement the rice perfectly.
2. It can also be served with traditional Iranian flatbread such as lavash or taftoon.
3. Consider adding a dollop of plain yogurt or a side of mast-o-khiar (Persian yogurt and cucumber dip) to balance the flavours.
4. Leftover Ghormeh Sabzi can be used as a filling for wraps or sandwiches. Simply place the stew in a tortilla or pita bread and add fresh vegetables for a delicious lunch option.
5. You can also try incorporating Ghormeh Sabzi into other dishes. For example, use it as a filling for savoury pastries or as a topping for baked potatoes.