ghormeh sabzi

ghormeh sabzi

tangy, savory and citrusy stew made with sautéed herbs, kidney beans and lamb chunks

prep: 5'
cook: 60'

Ghormeh sabzi s the quintessential Iranian recipe. No matter how you cook it, the ghormeh sabzi of your guest's mother is always better, or at least this is the comment you get after hours of hard work in the kitchen. It is of course rewarding to get the best comment from your guest but because I always cook it my way sparing myself the suffering in the kitchen, I choose to simplify it, as always.


  • 500g (1lb) lamb meat, cubed
  • 1 can of kidney beans, strained and rinsed
  • 1 onion, finely chopped
  • 50 g (2 cups) chopped parsley
  • 50 g (2 cups) chopped coriander
  • 1 large chopped leek
  • juice of one lime or 3 dried limes
  • 190 ml (3/4 cup) vegetable oil
  • 1 tbsp turmeric
  • salt and pepper


  • leave 30 ml (2 tbsp) of the oil aside and use the rest to sauté coriander, parsley, and leek in a large skillet for about 15 minutes
  • stir occasionally
  • set aside
  • in a pressure cooker, stir-fry the chopped onion in the remaining oil for about 5 minutes
  • add the meat, turmeric, pepper to the onions
  • fry for about 5 more minutes
  • add a litre of boiling water
  • close the lid and cook on medium heat for about 30 minutes or until the lam bis tender
  • add the beans, the fried greens, salt and the lime juice
  • if using Persian dried limes, prik them with a fork, soak them in warm water for 15 minutes and add them 10 minutes before you turn off the stove (if they boil more than that, the stew might be bitter)
  • boil for 10 more minutes to have the tastes blend together
  • taste and add salt or pepper if needed
  • serve over Persian steamed rice.

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