Recipe · Serves 4

Ghormeh Sabzi – Persian Herb Stew

Our Ghormeh Sabzi recipe brings the heart of Iranian cuisine to your kitchen. This fragrant stew of lamb, kidney beans and fresh herbs is often called Iran's national dish. Above all, it needs one thing: patience.

Ghormeh Sabzi with lamb, kidney beans and fresh herbs

Ingredients for Ghormeh Sabzi (serves 4)

  • Lamb: 400 g (ideally on the bone for more flavour)
  • Red kidney beans: 1 cup (approx. 150 g)
  • Fresh herbs (chives, parsley, fenugreek): 500 g (finely chopped)
  • Onion: 1 large (finely diced)
  • Dried limes (Limoo Amani): 3–4
  • Turmeric: 1 teaspoon
  • Salt and pepper: to taste
  • Oil: as needed

Key tips

  • Don't over-fry the herbs, or the stew may turn bitter.
  • However, use fenugreek sparingly – too much of it also makes the dish bitter.
  • Alternatively, if you don't like the taste of dried limes, use lemon juice instead.
  • In fact, Ghormeh Sabzi often tastes even better the next day. So feel free to make it in advance.

Step-by-step method

  1. Prepare the ingredients

    First, soak the kidney beans in water overnight. Change the water several times so they are easier to digest. Next, chop the herbs finely. Then fry them in a little oil until the moisture has gone and they darken slightly.

  2. Sear the meat and onions

    In a large pot, fry the diced onion in a little oil until golden. After that, add the turmeric and stir. Finally, add the lamb and brown it on all sides.

  3. Add the beans and herbs

    Now add the soaked beans to the pot. Also stir in the fried herbs and mix well.

  4. Add water

    Pour in about 4–5 cups of water and bring to the boil over high heat. Then lower the heat and let the stew simmer gently.

  5. Add the dried limes

    Pierce the dried limes with a fork. About an hour before the end, add them to the pot so their flavour infuses the stew.

  6. Season

    Shortly before the end, season with salt and pepper. Add the salt last, because this helps the meat cook faster.

  7. Let it simmer

    The stew should simmer slowly over low heat until the oil rises to the surface. By then, the flavours have fully developed. In total, this takes 3–4 hours.

Serving suggestion

Traditionally, the stew is served with Persian basmati rice. In addition, fresh herbs and Shirazi salad make perfect sides. For a real feast, add crispy saffron rice or a potato tahdig!