📝 About This Recipe
Widely considered the national dish of Iran, Ghormeh Sabzi is a deeply savory, herb-forward stew that captures the soul of Persian cooking. This 'green gold' features tender chunks of grass-fed beef or lamb simmered in a forest of sautéed herbs, earthy kidney beans, and the unmistakable citrusy punch of dried Persian limes (limoo amani). It is a labor of love that rewards the patient cook with a complex, umami-rich flavor profile that is truly unlike any other stew in the world.
🥗 Ingredients
The Herb Base (The Soul)
- 4 cups Fresh Parsley (very finely minced, stems removed)
- 2 cups Fresh Cilantro (very finely minced)
- 1 cup Fresh Leeks or Scallions (green parts only, finely minced)
- 2 tablespoons Dried Fenugreek (Shanbalileh) (do not over-measure as it can be bitter)
- 1/3 cup Vegetable Oil (for frying the herbs)
The Stew Components
- 1.5 pounds Lamb Shank or Beef Chuck (cut into 1-inch cubes)
- 1 large Yellow Onion (finely diced)
- 1/2 cup Red Kidney Beans (dried, soaked overnight; or 1 can rinsed)
- 5 pieces Dried Persian Limes (Limoo Amani) (pierced with a fork)
- 1 teaspoon Turmeric Powder
- 4-5 cups Water or Beef Broth (hot)
- to taste Salt and Black Pepper
- 1-2 tablespoons Lemon Juice (optional, for extra brightness)
- 3 tablespoons Vegetable Oil (for searing meat)
👨🍳 Instructions
-
1
Begin by preparing the herbs. This is the most critical step. Finely mince the parsley, cilantro, and leeks/scallions. They should be chopped almost to a paste-like consistency, but not pureed in a blender.
-
2
In a large non-stick skillet over medium-low heat, add 1/3 cup of oil and the minced fresh herbs. Sauté them for 15-20 minutes, stirring constantly. You want them to turn a very dark, forest green, almost black, without burning. This 'frying' develops the deep flavor.
-
3
In the last 2 minutes of frying the herbs, add the dried fenugreek. Sauté briefly until fragrant, then remove the herb mixture from the heat and set aside.
-
4
In a large Dutch oven or heavy-bottomed pot, heat 3 tablespoons of oil over medium-high heat. Add the diced onions and sauté until translucent and golden.
-
5
Add the cubed meat to the onions. Season with turmeric and black pepper. Sear the meat until all sides are browned and the onions have taken on a deep golden hue.
-
6
If using dried soaked kidney beans, add them to the pot now. If using canned beans, wait until the final 30 minutes of cooking.
-
7
Pour in the hot water or broth until the meat is covered by at least 2 inches. Bring to a boil, then skim off any foam that rises to the surface.
-
8
Stir in the fried herb mixture. Reduce the heat to low, cover with a tight-fitting lid, and simmer gently for 2 hours.
-
9
While the stew simmers, soak the dried limes in a bowl of warm water for 15 minutes, then pierce them several times with a fork.
-
10
After 2 hours of simmering, add the pierced dried limes and salt to the stew. Continue to simmer for another 1 hour. The meat should be fork-tender and the oil should begin to separate and rise to the top (this is called 'roghan andakhtan').
-
11
If you are using canned kidney beans, add them now. Taste the stew; it should be savory, slightly tart, and deeply herbaceous. Add lemon juice if you prefer more acidity.
-
12
Allow the stew to rest for 10 minutes before serving. This helps the flavors settle and the signature dark oil to pool beautifully on the surface.
💡 Chef's Tips
The secret to an authentic Ghormeh Sabzi is the 'dark fry' of the herbs; they must be very dark green to achieve the correct flavor profile. Do not overdo the fenugreek; while essential for the aroma, too much will make the entire pot of stew bitter. If you can't find dried limes, you can substitute with extra lime juice and a bit of lime zest, though you will lose the unique smoky-musky depth. Always use a heavy pot or Dutch oven to ensure even heat distribution during the long, slow simmer. This stew tastes even better the next day, as the dried limes continue to infuse the broth with their complex oils.
🍽️ Serving Suggestions
Serve over a bed of fluffy Persian Basmati Saffron Rice (Chelow) with a crisp golden crust (Tahdig). Accompany with a side of Salad Shirazi (finely diced cucumber, tomato, and onion salad). Pair with a glass of Doogh (a chilled Persian yogurt drink with dried mint). Serve with fresh herbs (Sabzi Khordan), radishes, and walnuts on the side. A side of thick, creamy Greek or Persian yogurt is perfect for cutting through the richness of the stew.