Ghormeh Sabzi Recipe - I got it from my Maman | I got it from my Maman #persianrecipes #persiancuisine
Lamb Dishes Persian Classics Persian Stews Uncategorized

Ghormeh Sabzi – Persian Lamb Stew with Herbs

Ghormeh Sabzi is a Persian classic! This hearty lamb stew is packed with herbs, giving it a multifaceted flavour. When you ask Iranians about their favourite food most of them will say it’s Ghormeh Sabzi.

Ghormeh Sabzi Recipe - I got it from my Maman | I got it from my Maman #persianrecipes #persianfood

It takes some time to make but the effort is well worth it. You can also speed up the process and make life easier for you by using pre-fried Ghormeh Sabzi herbs that you can find in Iranian supermarkets. If you prefer to make everything from scratch though you can wash, dry and finely chop the fresh herbs, and then fry them. Once cooled divide them into portions depending on your family’s size, and freeze them for later. This way you don’t always have to start from scratch the next few times you want to make Ghormeh Sabzi.

Ghormeh Sabzi Recipe - I got it from my Maman | I got it from my Maman #persianrecipes #persiancuisine

Common mistakes

There are a few things to keep it mind when making Ghormeh Sabzi. I will walk you through each step in this recipe but in case you’re wondering why your Ghormeh Sabzi isn’t turning out the way you intended and need to do some trouble shooting, I summarised the 5 most common mistakes here:

  1. The herbs are not fried enough resulting in lack of flavour and colour. You should aim for a deep dark green colour.
  2. Chewy meat. The stew didn’t cook long enough. Another key to delicious Ghormeh Sabzi is tender meat that falls off the bone. The meat takes time to cook so plan for enough time and don’t rush.
  3. It’s too watery. Either too much water has been added to it or it didn’t cook for long enough so the stew didn’t reduce enough.
  4. Bitter taste. The dried limes have fallen apart and the seeds spread everywhere in the stew. You might accidentally bite on one and get a nasty bitter taste, spoiling your delicious spoon full of Ghormeh Sabzi. Another reason might be that you used too much fenugreek.
  5. Too many kidney beans. Don’t compensate for lack of meat with kidney beans. It’s a lamb stew, not a bean soup.

You can download the recipe here:


4.5 from 2 votes
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Ghormeh Sabzi

Course Main Course
Cuisine Persian
Keyword herbs, lamb stew, Persian
Prep Time 30 minutes
Cook Time 2 hours 30 minutes
Total Time 3 hours
Servings 4 people
Author Hami

Ingredients

Herbs

  • 175 g Parsley (6oz)
  • 175 g Chives (6oz)
  • 100 g Fenugreek (or 25g to 50g/ 0.9oz to 1.8oz dried fenugreek) (3.5oz)

OR

  • 450 g frozen Ghormeh Sabzi herbs (1 lbs)

OR

  • 1 can Fried Ghormeh Sabzi herbs (450g / 1 lbs)

Meat

  • 750 g lamb leg or shoulder (1.7lbs)

Veggies & fruit

  • 120 g Canned or dried red kidney beans (0.5 lbs)
  • 4 Dried limes
  • 2 Onion
  • 3 cloves Garlic

Seasoning

  • 1 tsp Turmeric
  • 1/2 tsp Black pepper
  • Salt (to taste)
  • 1 Fresh lemon (optional)

Oil

  • 4 tbsp Vegetable oil

Instructions

The night before

  1. If you are using dried kidney beans, soak them the night before you want to prepare Ghormeh Sabzi. Change the water once in a while, until you start cooking them

PREPARE THE INGREDIENTS

  1. Wash the fresh herbs and spread them out on a clean kitchen towel, so they can dry. Once completely dry, finely chop them.

  2. Poke the dried limes with a fork. 

  3. Finely chop the onions and garlic.

  4. Cut the meat into approx. 8 cm / 3” pieces.

Sauté the meat and onions

  1. Sauté the meat chunks in half of the hot vegetable oil from each side until they are golden brown all around. Transfer them into a pan with lid.

  2. Gently fry the onions in the same oil at medium heat for about 5 minutes. Then add the garlic and sauté both together for a few more minutes. Season with turmeric and black pepper.

FRY THE HERBS

  1. Now fry the herbs in the remaining vegetable oil. Make sure to stir them regularly, so they don’t burn. You want to achieve a dark green colour, without burning them. 

START COOKING THE STEW

  1. Add the onions and herbs to the pan with the meat. Season with salt and add freshly boiled water, so that the meat is just covered. 

  2. Add the dried limes and let the stew simmer over low heat for at least 2 h with the lid on. Check once in a while, if more hot water needs to be added. 

  3. If you are using dried kidney beans, boil them for 10 minutes, then add them to the stew, after it has been simmering for 1 h.

  4. You know your Ghormeh Sabzi is ready when the meat is nice and tender and the stew has thickened up. If you’re using canned kidney beans, add them to the stew and give it a final stir. 

  5. Taste the Ghormeh Sabzi and add fresh lemon juice, if you’d like it to be sourer. Serve it with delicious saffron rice and red onions, if you like. 

Ingredients (serving 4):

750g lamb leg or shoulder

½-piece of beef bone marrow (optional)

175g / 6oz fresh parsley

175g / 6oz fresh chives

100g / 3.5oz fresh fenugreek OR 25g to 50g/ 0.9oz to 1.8oz dried fenugreek

OR frozen Ghormeh Sabzi herbs (450g / 1lbs)

OR 1 can fried Ghormeh Sabzi herbs (450g / 1lbs)

120g red kidney beans (dried or canned)

4 dried limes

2 onions

3 garlic cloves

4 tbsp vegetable oil

1 fresh lemon (optional)

1 tsp turmeric

½  tsp black pepper

salt to taste

Time:

Prep: 30 min

Cook: 2h 30 min

Total: 3h

Method:

The night before

If you are using dried kidney beans, soak them the night before you want to prepare Ghormeh Sabzi. Change the water once in a while, until you start cooking them

Prepare the ingredients

Wash the fresh herbs and spread them out on a clean kitchen towel, so they can dry. Once completely dry, finely chop them.

Poke the dried limes with a fork. 

Finely chop the onions and garlic.

Cut the meat into approx. 8 cm / 3” pieces.

Sauté the meat and onions

Sauté the meat chunks in half of the hot vegetable oil from each side until they are golden brown all around. Transfer them into a pan with lid.

Gently fry the onions in the same oil at medium heat for about 5 minutes. Then add the garlic and sauté both together for a few more minutes. Season with turmeric and black pepper.

Fry the herbs

Now fry the herbs in the remaining vegetable oil. Make sure to stir them regularly, so they don’t burn. You want to achieve a dark green colour, without burning them. 

Start cooking the stew

Add the onions and herbs to the pan with the meat. Season with salt and add freshly boiled water, so that the meat is just covered. 

Add the dried limes and let the stew simmer over low heat for at least 2 h with the lid on. Check once in a while, if more hot water needs to be added. 

If you are using dried kidney beans, boil them for 10 minutes, then add them to the stew, after it has been simmering for 1 h.

You know your Ghormeh Sabzi is ready when the meat is nice and tender and the stew has thickened up. If you’re using canned kidney beans, add them to the stew and give it a final stir. 

Taste the Ghormeh Sabzi and add fresh lemon juice, if you’d like it to be sourer. Serve it with delicious saffron rice and red onions, if you like.

Ghormeh Sabzi Recipe - I got it from my Maman | I got it from my Maman #persianrecipes #persiancuisine

I hope you enjoyed this recipe! If you have any questions please let me know in the comments, I’m always happy to help. 

I’d love to see your Ghormeh Sabzi! Feel free to tag me with @igotitfrommymaman on Facebook or Insta so I can take a look and give you a thumbs up!

Wanna save this recipe for later? You can print out the printable version above or pin it to your recipe board.

Looking for more Persian recipes? Here are my Persian classics!

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Thanks for stopping by! Enjoy your meal!

6 Comments

  1. 5 stars
    It’s so easy to follow the recipe and you would make a delicious food that impressed everyone including yourself!

    1. I’m glad you like my article! Thank you for taking the time to review it. Have you made your Ghormeh Sabzi yet? Let me know anytime if you have any questions, I’m always happy to help.

    1. Hi Yasaar, sorry about the late reply. I wouldn’t worry too much about the dried limes. You can simply adjust the sourness to your liking by adding lemon juice. Let me know anytime if I can help with anything else.

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