Ghorme Sabzi (Persian Herb Stew)

Ghorme sabzi is considered the Iranian national dish. The history of this stew goes back to at least 500 to 1,000 years and the recipe hasn’t changed since then. Many Persian dishes like Kebab or Dizi were cooked in a different way 100 years ago, because back then new foods such as potatoes and tomatoes were not yet introduced to Iranian Cuisine. Considering that, Ghorme sabzi is the most original Persian dish, and at the same time it has been modernized so well that nowadays you can even find Ghorme sabzi Pizza in Iran.

Recipe type
Serves 4-6 People
Prep time
Cook Time
2h 0m


  • 500 Grams
    meat (lamb or beef), washed and cut in cubes
  • 1
    medium onion
  • 1 Cup
    red kidney beans or pinto beans
  • 150 Grams
    spinach, finely chopped
  • 150 Grams
    fungreek, finely chopped. or 1 tablespoon dried fenugreek
  • 150 Grams
    cilantro, finely chopped (optional)
  • 250 Grams
    garlic chives, finely chopped (tareh)
  • 250 Grams
    parsley, finely chopped
  • 1 Teaspoon
  • 1 Teaspoon
    black pepper
  • 1 Teaspoon
  • vegetable oil
  • water
  • 4
    dried limes, or 3 tablespoon lemon juice


  1. Heat vegetable oil in a large pan over medium heat and saute the chopped fresh herbs for about 15 minutes, stir frequently. Set aside.

  2. Chop the onion. Fry them in a large pot with 2 tablespoons of oil until the color turns golden.

  3. Add meat and allow it to fry for 2-3 minutes.

  4. Add turmeric, salt, pepper and fry until all sides are light brown.

  5. Add fried vegetables, beans and dried limes. Before adding the limes make some holes in them using a knife or a fork. Pour in enough water to cover the mixture by about 2 inches.

  6. bring to a boil on high heat for a couple of minutes. Then lower the heat, cover the lid and cook on medium to low heat for 90 minutes.

  7. Taste and add more lemon and salt if needed. Add a little more water if necessary and allow it to simmer for another 30 minutes. You don´t want this stew to be too watery. It´s ready to serve if it looks like the picture below.

  8. Serve warm. The best way to serve it is with basmati rice.

4 reviews for Ghorme Sabzi (Persian Herb Stew)

  1. بهار


    بهترین غدای ما ایرانیها قورمه سبزیه مرسی که در سایت گذاشتید

  2. سينا


  3. Fatima


    Thank you thank you soooooo much dear , easy to cook

    • Marzie


      you’re welcome Fatima, hope you enjoy it.

  4. Brian Nelson


    It was exactly as I remembered. Thank you.

  5. Fernando Serr


    The first time id tried this recipe was in NYC, and i love it! When i returned to my country i bring with me a pack of dried limes just to make the recipe here.

  6. Angela


    First time I ate this dish in the early eighties, the husband from my boss was from Iran. And I felt in love with this delicious combination of herbs, beans and meat. Later during my live in Greece I found some similarity to it, but still Ghorme Sabzi is the top!!

  7. DokhtarJoon


    Fenugreek, azizam, not fungreek.
    Beautiful job showing your recipe.

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