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Ghormez Sabzi

Often considered the national dish of Iran and is loved by many. Ghormeh Sabzi is a fragrant stew made with a special combination of herbs, vegetables, and tender chunks of meat, typically beef or lamb. The key ingredient in this dish is the Ghormez Sabzi herb mix, which adds a distinct and aromatic flavour to the stew.

  • 200g dried Ghormeh Sabzi mix
  • 500g boneless stewing lamb or beef, cubed
  • 2 large onions, finely chopped
  • 4 cloves of garlic, minced
  • 1 can (400g) cooked kidney beans, drained and rinsed
  • 2 dried limes (limoo amani), pierced
  • 2 tablespoons vegetable oil
  • Salt and black pepper to taste
  • 1 teaspoon turmeric powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground cinnamon
  • 750ml beef or vegetable broth
  • 2 tablespoons lemon juice (or more to taste)
  • Rice, for serving

Prepare the Dried Ghormeh Sabzi Mix: If you’re using a pre-packaged dried Ghormeh Sabzi mix, follow the instructions on the package to rehydrate the mixture. Usually, you would soak it in water for a couple of hours or as directed.

Sear the Meat: Heat the vegetable oil in a large, heavy-bottomed pot over medium-high heat. Add the cubed meat and sear until browned on all sides. Remove the meat from the pot and set aside.

Sauté the Aromatics: In the same pot, add the chopped onions and sauté until they are translucent and slightly golden. Add the minced garlic and sauté for another minute.

Add Spices: Stir in the turmeric, ground cumin, ground coriander, and ground cinnamon. Cook for a couple of minutes until fragrant.

Add Meat and Dried Herbs: Return the seared meat to the pot. If you’ve rehydrated dried Ghormeh Sabzi mix, drain it and add it to the pot as well.

Add Broth and Dried Limes: Pour in the beef or vegetable broth to cover the ingredients. Add the dried limes (pierced) and season with salt and black pepper.

Simmer the Stew: Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the stew simmer for about 2 to 3 hours, or until the meat is tender and the flavors are well combined.

Add Kidney Beans: Add the cooked kidney beans to the pot and continue to simmer for an additional 30 minutes.

Adjust Seasoning: Taste the stew and adjust the seasoning as needed. You can add more salt, pepper, and lemon juice to achieve the desired balance of flavors.

Serve: Once the stew is ready, remove the dried limes. Serve the Ghormeh Sabzi hot over rice. It’s traditional to serve Ghormeh Sabzi with white rice, but you can also use basmati rice if preferred.

Enjoy your delicious homemade Ghormeh Sabzi

nutrition info

  • Preparation Time: 15 minutes
  • Cooking Time: 2 hours 30 minutes
  • Total Time: 2 hours 45 minute

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