🍲 Ghormeh sabzi
Ghormeh sabzi is a Persian herb stew of lamb and kidney beans slowly cooked with a large amount of sautéed parsley, coriander and fenugreek, soured with dried limes. It is thick, dark green, deeply herby and tangy. Often called Iran's national dish, it is a fixture of family meals and celebrations.
Diets
Allergens
None of the 14 major allergens in a typical recipe.
What it is made of
Recipe
Ingredients
- 500 g lamb shoulder, diced
- 200 g cooked kidney beans
- 1 large bunch each of parsley and coriander, finely chopped
- 2 tbsp dried fenugreek leaves
- 1 onion, chopped
- 3 dried limes, pierced
- 4 tbsp oil, 1 tsp turmeric, salt, pepper
Method
- Sauté the chopped herbs and fenugreek in 2 tbsp oil for 15–20 minutes, stirring, until dark and fragrant.
- In another pot, fry the onion in the remaining oil, add the turmeric and lamb and brown.
- Add 800 ml water and the dried limes, cover and simmer for 1 hour.
- Stir in the herbs and kidney beans and simmer for 1 hour more until thick and the lamb is tender.
- Season with salt and pepper and serve hot.
How to make it lighter
- Sauté the herbs in 1 tbsp oil instead of 2 (1 tbsp oil ≈ 120 kcal).
- Use lean lamb leg and skim the fat from the stew before serving.
- Increase the beans and herbs and reduce the meat for a lighter bowl.
History
Ghormeh sabzi is one of the best-loved khoresh (stews) of Iranian cuisine and is often described as the national dish of Iran. It is cooked across Iran and in Iranian communities worldwide today.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →