If ever there were a dish that captured the soul of Persian cuisine, it’s Ghormeh Sabzi—a fragrant, slow-cooked herb and lamb stew that’s cherished in nearly every Iranian home. Known for its bold, tangy flavor and deeply green color, this comforting stew is more than just a meal—it’s a celebration of heritage, hospitality, and home-cooked love.

Perfect for cozy Sunday suppers, Nowruz (Persian New Year), or whenever you crave something hearty and herbaceous, Ghormeh Sabzi offers a vibrant break from the ordinary. My first taste of this dish came at a friend’s family gathering, where a steaming pot took center stage on the table, surrounded by rice, pickles, and good company. One spoonful and I was hooked—tender lamb, earthy herbs, a kiss of dried lime, and that unmistakable savory tang.

This is a dish that cooks low and slow, allowing every ingredient to bloom into a complex, crave-worthy masterpiece. Let’s explore how to bring this Iranian treasure into your kitchen.

What Is Ghormeh Sabzi?

Ghormeh Sabzi (pronounced ghor-meh sab-zee) is a traditional Persian stew made with finely chopped herbs, lamb or beef, kidney beans, and dried Persian limes. The name literally translates to “stewed herbs.”

While regional variations exist, the core ingredients remain consistent:

• Fresh herbs (parsley, cilantro, fenugreek, green onions)

• Lamb or beef

• Red kidney beans

• Dried limes (limoo amani) for signature tang

• Turmeric and onions as the flavor base

Typically served with fluffy Persian saffron rice (chelow), Ghormeh Sabzi is one of Iran’s most iconic dishes and a staple at gatherings and celebrations.

Why You’ll Love This Recipe

• Authentic and traditional: Captures the true taste of Iranian home cooking.

• Deep, bold flavors: Earthy herbs, tangy lime, and tender meat create an unforgettable combination.

• Great for make-ahead: Tastes even better the next day.

• Nourishing and hearty: Full of protein, fiber, and slow-cooked goodness.

Ingredients You’ll Need

For the Stew:

• 2 lbs lamb stew meat (shoulder or leg), cut into 1.5-inch pieces

• 1 large onion, finely chopped

• 3 tablespoons vegetable oil

• 1 teaspoon turmeric

• 4 dried Persian limes (limoo amani), pierced with a knife or fork

• 1 ½ teaspoons salt (adjust to taste)

• ½ teaspoon black pepper

• 4 cups water or beef broth

For the Herb Mixture:

• 1 large bunch fresh parsley (about 2 cups packed), finely chopped

• 1 bunch cilantro (about 1 cup packed), finely chopped

• 5–6 green onions (white and green parts), thinly sliced

• 1 tablespoon dried fenugreek leaves (or ½ cup fresh if available)

• 3 tablespoons oil (for sautéing)

For the Beans:

• 1 can (15 oz) red kidney beans, drained and rinsed
  or

• ¾ cup dried kidney beans, soaked overnight and cooked until tender

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Optional Accompaniments:

• Persian rice (chelow) with saffron

• Torshi (Persian pickled vegetables)

• Fresh herbs (sabzi khordan) such as mint, tarragon, and radish

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Step-by-Step Instructions

Step 1: Sauté the Onions and Lamb

1. In a large Dutch oven or heavy-bottomed pot, heat 3 tablespoons of oil over medium heat.

2. Add chopped onion and sauté until golden, about 8–10 minutes.

3. Stir in turmeric and cook for 1 minute until fragrant.

4. Add the lamb and sear on all sides until browned (about 8–10 minutes).

5. Season with salt and pepper, then add 4 cups of water or broth.

6. Bring to a boil, then reduce to a simmer and cook covered for 45 minutes.

Step 2: Prepare the Herb Mixture

1. While the meat simmers, prepare the herbs. Wash and dry thoroughly, then finely chop.

2. In a separate skillet, heat 3 tablespoons of oil over medium heat.

3. Add parsley, cilantro, green onions, and dried fenugreek.

4. Sauté for 10–15 minutes, stirring frequently, until the herbs darken and become aromatic. This step is key to developing deep flavor.

Step 3: Add Herbs, Limes, and Beans

1. Add the sautéed herb mixture to the pot with the lamb.

2. Pierce the dried limes a few times with a fork and drop them into the stew.

3. Add the kidney beans.

4. Stir well and continue simmering uncovered for 1.5 to 2 hours, stirring occasionally, until the stew is thick and the lamb is tender.

Note: Add more water as needed during cooking to maintain a stew-like consistency.

Step 4: Taste and Finish

1. Adjust salt and pepper to taste.

2. The stew should be deeply herbal with a slight tang from the dried limes. If more acidity is desired, gently squeeze a lime or add a bit more pierced dried lime.

3. Remove the limes before serving if you prefer a milder flavor.

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Tips for the Best Ghormeh Sabzi

1. Use Fresh Herbs

Herbs are the heart of this dish. Freshly chopped parsley and cilantro provide vibrant flavor, while sautéing brings out their depth.

2. Don’t Skip Fenugreek

Fenugreek gives Ghormeh Sabzi its distinctive aroma. Use dried if fresh isn’t available—but go easy, as it can be overpowering.

3. Dried Limes Make the Dish

Persian dried limes (limoo amani) add a unique sourness that no other ingredient can replicate. Available at Middle Eastern markets or online.

4. Let It Simmer Low and Slow

Like most stews, time is your friend. The longer it simmers, the more tender the meat and developed the flavor.

5. Make Ahead for Better Flavor

Ghormeh Sabzi tastes even better the next day. Make it ahead, refrigerate overnight, and reheat gently before serving.

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Serving Suggestions

Traditionally, Ghormeh Sabzi is served with:

• Steamed Persian rice (chelow) with saffron-infused crust (tahdig)

• Torshi: Pickled vegetables to cut through the richness

• Yogurt or mast-o-khiar: A cooling side of yogurt with cucumber and herbs

• Sabzi khordan: A plate of fresh herbs like mint, basil, tarragon, radish, and scallions

Offer lime wedges or extra pierced dried limes for those who love more tang.

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Storage and Make-Ahead Tips

Storage:

• Refrigerate in an airtight container for up to 4 days.

• Freeze in portions for up to 3 months. Thaw in the fridge overnight and reheat gently.

Reheating:

Reheat on the stove over low heat, adding a splash of water or broth if the stew has thickened too much.

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Frequently Asked Questions

Can I make Ghormeh Sabzi vegetarian?

Yes! Substitute lamb with mushrooms or eggplant and skip the meat entirely. Use vegetable broth and keep the beans and herbs for flavor.

What can I use instead of dried limes?

In a pinch, use fresh lime juice or lemon juice, but the flavor won’t be the same. Dried limes are highly recommended.

Can I use beef instead of lamb?

Absolutely. Many families prefer beef stew meat. The cooking time and method remain the same.

Can I make it in a slow cooker?

Yes. Brown the lamb and sauté the herbs as directed, then transfer everything to a slow cooker and cook on low for 6–8 hours.

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Cultural Significance of Ghormeh Sabzi

Ghormeh Sabzi is often called Iran’s national dish, and with good reason. It’s a recipe passed from generation to generation, often with small family-specific tweaks. Served at weddings, holidays, and ordinary family dinners alike, it’s a source of pride and nostalgia.

The herb stew is also a cultural marker—many Iranians living abroad describe the smell of Ghormeh Sabzi as a portal back home. It’s comfort food, a celebration of Iran’s love for fresh herbs, and a testament to the power of time-honored traditions.

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Why You’ll Keep Coming Back to This Recipe

• Delivers bold, unique flavor

• Comforting yet nutritious

• Perfect for gatherings or leftovers

• Customizable for dietary needs

• A window into Persian culinary tradition

Whether you’re new to Persian cuisine or grew up with a pot of Ghormeh Sabzi simmering in the background, this dish deserves a place in your repertoire.

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Time to Make Your Own Ghormeh Sabzi

If you’re ready to dive into a dish that’s as rewarding to cook as it is to eat, this Persian Lamb Stew with Herbs (Ghormeh Sabzi) is calling your name. With its rich herbal aroma, tender meat, and tangy dried limes, every spoonful tells a story of Iranian culture, care, and cuisine.

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