Bright and Fresh Ghormeh Sabzi Recipe (Persian Herb Stew)

Jump to Recipe

Hailed as the king of Persian cuisine, this herbaceous, rich and pungent Ghormeh Sabzi recipe has been something of a revelation in my kitchen. I share a lot of beef stews here and so far, this Ghormeh Sabzi recipe stands out as the most unique and intriguing of the bunch. I’ve never made anything quite like this, and I can’t tell you how much I enjoyed getting to know this iconic and beloved Persian dish. Read on for more about it (I recommend you do so with this one), and then give the recipe a try yourself. It’s such a special one.

Why we love this Persian Ghormeh Sabzi recipe

I love anything that has the word, “stew” in its name, for starters. But beyond that, this stew is really incredible flavor-wise. I’ve never had a beef stew that boasts such herbaceous, pungent flavors and for that reason alone I’m pretty enamored with it.

What is Ghormeh Sabzi?

Known as “the king of Persian cuisine,” Ghormeh Sabzi is a deeply flavorful beef stew that is typically served atop cooked basmati rice. Built on stew beef, aromatics, kidney beans, and TONS (truly, it’s tons) of fresh chopped herbs, this Ghormeh sabzi recipe is such a beautiful example of classic Persian cooking.

True to its Persian roots, this sabzi is filled to the absolute brim with vegetables and herbs. “Sabzi” or “subji” is an Indian term that really refers to a vegetable dish – especially a cooked vegetable dish. The root of the word is from the Persian “sabz,” which means green (think “greens” if you’re from the American South).

Persian Ghormeh Sabzi recipe FAQ’s

What does Ghormeh Sabzi taste like?

Ghormeh Sabzi has a rich and savory taste with a blend of herbs, spices, and meat.

What is Ghormeh Sabzi made from?

Ghormeh Sabzi is made from a combination of herbs, including parsley, cilantro, fenugreek leaves, and sometimes spinach, along with meat (traditionally beef or lamb), beans (usually kidney beans), and dried limes.

What do dried limes taste like?

Dried limes have a unique flavor that is VERY citrusy, tangy, and slightly bitter. They taste like a turbo-blasted lemon peel.

What can I substitute for dried limes?

I like to substitute dried limes with a combination of fresh lime and lemon juice and zest.

What you’ll need to make this Persian Ghormeh Sabzi recipe

This recipes reads like a glorious trip to a farmer’s market. Boasting an ingredients list of almost entirely fresh and whole items, you just know this one’s going to be both good and good for you.

Ghormeh Sabzi Recipe INGREDIENTS

4 tablespoons olive oil, divided, plus more as needed
1 medium yellow onion, diced
3 garlic cloves, minced or grated
1 ¾ pounds stew beef (pre-cut or cut into 1 to 2-inch pieces)
2 teaspoons beef stock concentrate (optional, but great)
1 teaspoon ground turmeric
1 leek, trimmed, sliced into “moons,” and thoroughly washed (see note)
1 bunch fresh Italian parsley leaves, finely chopped
½ bunch fresh cilantro (tender stems and leaves), finely chopped
2 tablespoons dried fenugreek leaves, crushed (your hands work well here)
4 scallions, white and green parts, diced
Two (15-ounce) cans red kidney beans, drained and rinsed
4 dried limes, pierced all over with a fork (or, the juice and zest of one fresh lime)
Salt and fresh pepper, to taste

Serving Suggestions: Cooked basmati rice, or Persian Tahdig (crispy rice), a fresh Shirazi salad, plain yogurt, fresh cilantro, sliced limes, flatbread (Persian Barbari or Sangak flatbreads would be great).

Ghormeh Sabzi Recipe: Ingredient Spotlight

Onion, Leeks, Scallions: A medium sized yellow onion starts the whole show for us here. It will lend its aromatic flavor to the base of the soup, along with its tender bodied, mild sweetness. Furthermore, we’ll support that allium flavor of the onion by also using scallions and leeks in this recipe. Both of those are in the same allium family as the onion, and they all work in tandem to really build this stew up in a way that is so very delicious.

Garlic: The addition of fresh garlic is traditional in a Ghormeh Sabzi- you’ll see it used. However, my affection for the stuff often requires me to use more of it than is typically called for … in just about everything. So, while one clove may be the more standard amount called for, I like to add up to 4 in this recipe, as it just serves to further enrich the broth. But you can, of course, omit the garlic or just use less.

Fenugreek: Fenugreek (Trigonella foenum-graecum) is an herb and is similar to clover. Fenugreek seeds taste somewhat sweet, almost like maple syrup, and they’re used for both cooking and for medicinal purposes. Both fenugreek seeks and the dried leaves have been used in cooking on the Indian subcontinent for thousands of years. This recipe calls for the dried leaves, as they are much easier to eat and the seeds can carry a rather bitter flavor. If you can only find the seeds, however, you can grind them with a mortar and pestle or in a spice grinder and add them to the recipe when you add the turmeric.

Dried Limes: Okay so. Dried limes are a key ingredient in an authentic Ghormeh Sabzi recipe, and they’re such a wonderfully pungent and bright ingredient that is seen frequently in Persian and other Middle Eastern cooking. They can be very tough to find in person but, of course, are immediately procurable via the internet. They look like small, ugly walnut-adjacent nuts and carry a fragrance that conjures images of like a turbo-blasted lemon peel. They’re awesome. If you care to make a truly authentic sabzi, go ahead and order some. If you want something close to the real deal, you can substitute fresh limes or lemons and still wind up with a really great stew.

Turmeric: The earthy, unmistakably mellow flavor of turmeric stands as another hallmark of this classic Persian stew. Not to mention that other-worldy glow.

How to make this Ghormeh Sabzi recipe

This is a two-pot recipe (or, two pans) which means that it’s pretty low maintenance so far as dishwashing goes. There is a good amount of chopping involved, what with all of the herbs and alliums going on. But I think you’ll find that it’s totally worth it in the end. Most of the recipe’s cook time is hands-off, by the way.

Persian Beef and Herb stew directions

Add two tablespoons of the oil to a large pot over medium heat. Cook the onion and the scallion whites for about 5 minutes, to tenderize.
Increase the heat to medium high and add the beef. Season with salt and pepper. Cook for 8 to 10 minutes, stirring occasionally, until browned. Add the stock concentrate, garlic, and turmeric and cook for about 1 minute more.
Add enough water to just cover the meat (usually a few cups). Bring to a boil and then reduce to a simmer (medium low). Cover the pot.
Meanwhile, in a large skillet over medium-high heat, add the remaining 2 tablespoons of olive oil. When the oil is shimmering hot, add the leek. Cook until soft and tender, about 3 to 5 minutes. Add the chopped parsley and cilantro, along with the crushed fenugreek leaves and scallion greens; fry for 5 minutes more.
Reduce the heat to medium-low and allow the herbs to cook and dry out for 15 minutes, stirring frequently. You’re aiming for a deep, dark green color which signified that their flavor has intensified and that they’re ready to add to the stew.
Add the fried herbs/aromatics to the pot with the beef, along with the beans, dried limes (or fresh lime juice/zest), and another cup to two cups of water. Cook over low to med-low heat for at least 1.5 hours, or until the beef is very tender and the broth is rich and flavorful. You’re looking for a very thick stew that still boats plenty of broth for the rice and any flatbread you may serve alongside. Taste and adjust the seasoning as you see fit.

What can I serve with this Ghormeh Sabzi?

This sabzi is delicious all by itself, if I’m being honest. It is so full of flavor and healthy, filling ingredients that you really don’t need much else to feel satisfied. That said, there are a few ideas I’ve got for you that are fantastic when sidled up beside this gorgeous Persian beef stew.

For starters, a big dollop of thick plain yogurt is great as a topping here. Just as I enjoy some sour cream atop my favorite beef stew recipe, so too do I love yogurt on this Beef sabzi. It is also pretty traditional as well. A fresh Shirazi salad (tomato and cucumber with herbs and citrus) is also the perfect counterpart to this rich and meaty stew.