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Ghormeh Sabzi: Persian Herb Stew With Beef and Beans

By the Healthy Plate team

Ghormeh Sabzi

Ghormeh sabzi is Iran's national dish: a green stew of parsley, coriander, leek and fenugreek with meat, kidney beans and dried lime. Its gentle sourness feels close to Gulf cooking.

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Why it's worth it

  • Lots of herbs = vitamins and fibre
  • Protein from meat and beans
  • Dried lime ties it to Gulf flavours

Ghormeh Sabzi

20 minPrep
90 minCook
6Servings
410kcal

Ingredients

  • 500 g lean beef or lamb
  • 3 bunches parsley, coriander and leek, chopped
  • 1 tbsp dried fenugreek leaves
  • 1 can kidney beans
  • 3 pierced dried limes
  • 1 onion
  • 1 tsp turmeric
  • 2 tbsp oil

Method

  1. Brown onion, turmeric and meat in a spoon of oil.
  2. Add 4 cups water and the dried limes; simmer an hour on low.
  3. Fry the herbs in a spoon of oil for 10 minutes until dark, then add to the meat.
  4. Add beans for 20 minutes; serve with basmati rice.
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Tip

A pressure cooker cuts the time to just 35 minutes.

The secret: frying the herbs

Frying the herbs in oil until deep green gives the dish its depth. Don't rush this step.

Frequently asked questions

Where do I find dried fenugreek leaves?

Spice shops or the Persian/Indian aisle (kasoori methi).

Can I use chicken?

Yes — cut the cooking to about 30 minutes.

Is it halal?

Yes, with halal meat and no non-halal ingredients.

⚠️ For general education only. If you have a health condition or allergy, consult your doctor.