Ghormeh sabzi

Ghormeh Sabzi – Persian stew of herbs

This dish is among the most delicious Iranian food recipes. I never tasted such a combination of flavors in any other dish like Ghormeh Sabzi. The Fenugreek is the superstar here! So only if you have this specific ingredient cook ghormeh sabzi!

Talking about patients, you should be Veeeery patient while cooking this dish. This isn’t something new, in fact, Iranian recipes are literally: slow cooking foods and Ghormeh Sabzi is a classic. Although I’m using a pressure cooker but be aware that you will need about 2 hours to cook this dish! ⌛️
p.s. this dish is served with Iranian rice and it’s great with white plain yogurt

Ingredients | Servings: 2-3

1 tsp Turmeric
Ghee or vegetable oil
500g/17oz lamb
1 tbsp Dried Fenugreek leaves

If you are lucky enough to find “fresh” fenugreek leaves, chapeau! 😎

100g/3.5oz Red beans
2 Onions
100g/3.5oz chopped parsley
200g/7oz chopped Leek or chives
ground black pepper to taste
salt to taste
6-7 Dried lemon
1 tsp cumin


1- Soak the red beans for 4-5 hours (or the night before)
2- Chop 1 onion
3- In a pan add turmeric, salt, pepper and oil put it over medium high heat
4- Add chopped onion and stir fry till it become soft
5- Add the chopped leek and parsley (they are frozen coz this way i can use them right away!)
6- Wash the dried fenugreek to make sure it’s clean and ADD IT TO THE PAN
7- Add the half teaspoon of Cumin, stir fry all the ingredients for about 20-30 mins
8- Herbs are ready!
9- Bring your pressure cooker
10- Add salt, pepper, and 1 entire onion mix them well
11- Add the lamb to it, just as they are!
12- After 3-4 mins turn them over
13- Add half a cup water
14- Oops almost forgot! add turmeric too
15- Add also the soaked red beens
16- Close the pressure cooker and let it cook for 40-45 mins
17- This is how they should look like after cooking!
18- Add the herbs to it, let them soak well in the juice of meat, simmer them for 20 mins

At this point better to start with Persian kate rice

preparing the dried lemon

19- Meanwhile, wash the dried limes and soak them in hot water for 10 mins till they get a bit soft
20- When they get a bit soft, with a knife or a fork create holes in them
22- Leave them be for other 15mins they are the last thing to go inside the pot!
23- Add them (with their juice) to the pot and let them simmer for other 20 mins till they get so soft!
24- Try to burry them with help of your spoon
25- We didn’t cut our meat, the reason is after 2 hours of cooking in the pressure cooker, they wouldn’t maintain their shape! now it’s time to divide into rough pieces before serving!
Ghormeh sabzi = Stew of Herbs… is ready!
Ghormeh Sabzi with saffron tahdig (rice crust)

Noosh e Jan 🙂

4.6/5 (10 Reviews)

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