Ghormeh-sabzi: the recipe for Iranian herb stew

The first time I cooked ghormeh-sabzi, I understood something simple: this dish is all about herbs. Lots of herbs!

We cook them long enough in the recipe so that they become almost candied, and that's when the magic happens: it smells green, warm, deep, with a delicious little bitterness.

The traditional base is beef (or lamb), red beans, and especially dried black lime (limoo amani) which brings that slightly mysterious, almost smoky acidity.

Here, I keep the classic version, but I guide you to go fast: in 60 minutes, we don't have time for a three-hour simmer, so we cut the meat into small pieces and manage the fire intelligently.

For the "seasonal" aspect without betraying the DNA of the dish, I add a small handful of spinach and a little leek to the herb mixture: it stays true to the spirit (green, aroma), and it helps to give volume and a melt-in-your-mouth texture.

Nutritionally, Ghormeh-sabzi is a solid dish: protein from the meat, fiber from the beans, and a real dose of vitamins thanks to the herbs.

Serve it with fluffy basmati rice. And if you taste it at the end of cooking and think "it's missing a little something", it's often either salt or a little more black lemon (or its juice).

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Ghormeh-sabzi

Recipe by Nathalie Laplace

5.0 based on 1 vote(s)

Type of dish: main courseKitchen: IranianDifficulty: average

Portions

6

people

Preparation

23

minutes

Cooking

37

minutes

Calories

512

kcal

Total time

1

hour 

A recipe for an intense and herbaceous Persian stew, where slow-cooked green vegetables meet the acidity of black lime and the sweetness of beans. Served with rice, it's exactly the kind of dish that comforts and perfumes the whole kitchen!

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Ingredients

• 600g of stewing beef (chuck or brisket), cut into 2cm cubes

• 2 yellow onions (approx. 130g each), sliced

• 1 large bunch of flat-leaf parsley (approx. 100g each), chopped

• 1 bunch of coriander (approx. 60g each), chopped

• 1 bunch of chives (approx. 30g each), chopped

• 200g of fresh spinach, roughly chopped

• 1 leek (approx. 150g each), finely sliced

• 2 Dried black lemons (limoo amani), pierced

• 240g of cooked red kidney beans, rinsed and drained

• 1 teaspoon of ground turmeric

• 1/2 teaspoon of black pepper

• 1 teaspoon of fine salt (adjust as needed)

• 5 tablespoons of neutral oil (or a mixture of oil + a little ghee), or approximately 14g per tablespoon.

• 700 ml of hot water (or light broth)

Preparation steps

• Prepare the black lime: pierce each black lime with the tip of a knife (2-3 holes). Rinse them quickly under water to remove excess surface bitterness.
• Start the base: In a casserole dish, heat 2 tablespoons of oil over medium heat. Add the sliced ​​onions with the turmeric and a pinch of salt. Sweat them, then brown them for 6-7 minutes, stirring occasionally.
• Sear the meat: push the onions to the sides, add 1 tablespoon of oil if needed, then add the beef. Brown it for 4-5 minutes, stirring, just enough to mark the pieces. Season with pepper.
• Add water and start cooking: pour in 700ml of hot water (or stock), scrape the bottom, then add the black lemons. Cover and simmer for 18 minutes over low-medium heat (a gentle simmer).
• Meanwhile, "fry" the herbs (the key step): In a large skillet, heat 2 tablespoons of oil. Add parsley, cilantro, chives, spinach, and leek. Sauté for 12-14 minutes over medium heat, stirring frequently. The mixture should darken, release its moisture, and become very fragrant (without burning).
• To assemble: pour the sautéed herbs into the casserole dish. Add the cooked red beans. Stir, cover, and continue cooking for 12-13 minutes, always at a simmer.
• Adjust the consistency: taste the juice. Add salt if necessary. If it's too thin, uncover for 3-4 minutes to reduce. If it's too thick, add a small glass of hot water.
• To serve: remove the black limes (or leave them in the pot and explain that they are not meant to be eaten). Serve piping hot with basmati rice.

📊 Nutritional Information

1 serving (approx. 420g, without the rice)

* RDA = Recommended Daily Allowance

📝 Notes

If you cook it in advance, ghormeh sabzi is even better reheated: the herbs infuse and the black lime flavor mellows. Store it in the refrigerator for up to 3 days, and reheat gently with a splash of water.

💡 Chef's Tips

The signature flavor comes from the herbs being cooked down for a long time: aim for a dark green color and an almost toasty aroma. To save time, chop the herbs with a knife while the onions are browning.

If you find the black lemon too strong, start with just 1 lemon, then adjust at the end of the recipe.

🔄 Variations

• Ghormeh-sabzi with lamb: replace the beef with 600g of lamb shoulder cut into small cubes (same method).
• Ghormeh-sabzi with fenugreek: add 1 tbsp of dried fenugreek (shambalileh) to the pan with the herbs, 2 minutes before the end.

Nathalie Laplace

Food writer for the Simple & Bon website. Passionate about healthy cooking and especially salads, slow-cooked or oven-baked recipes.