Ghormeh Sabzi

Updated: Jun 6, 2021

Ghormeh Sabzi is a herb stew made with lamb or beef but these can easily be substituted with mushrooms to make it totally vegetarian.

It's an incredibly aromatic dish made with either black-eyed beans or red kidney beans, depending on your preference. I absolutely love the smell and taste of this ancient dish which is accompanied by rice and lots of fresh herbs.

I usually make Mast-o-Khiyar when ever I make Ghormeh Sabzi to add at the side of my plate :)


400g lamb cubes

1/2 cup vegetable oil

1 onion (medium size)

1/2 tsp salt

1tsp turmeric

1/2 tsp pepper (ground black)

40g parsley (finely chopped)

16g coriander (finely chopped)

1 tbsp dry fenugreek

1/2 cup dry red kidney beans or 240g (drained tinned)

handful of fresh baby spinach

4 cups of water

3 dry limes (alternatively use 1tbsp lemon juice)


Step 1

  • Finely chop the onions

  • On medium heat fry the onions in oil until golden brown

  • Add the turmeric and fry for 30 seconds

  • Add the diced lamb meat and fry for 5 minutes

  • Add the salt and pepper and fry for another 5 minutes

Step 2

  • Add the finely chopped parsley, coriander and fenugreek

  • Stir vigorously with the meat for 5 minutes or until the herbs have slightly darkened

  • Add the water, red kidney beans and dry lime

  • Cover and allow to simmer for 45 minutes or until lamb is tender and water has reduced to half of what it was

Note: If you are using dry kidney beans, you will need to soak them over night and add them once you fry the meat and herbs so they have enough time to cook through.

Noosh-e-Jaan or Bon Appetit :)

Ghormeh Sabzi
Ghormeh Sabzi

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