Ghormeh Sabzi (Stew)

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Culture: Iranian

Food: Ghormeh Sabzi

Spice: Fenugreek Leaves

Participant: Batoul Ansaritarghi


Why did I choose this dish?

I chose this food because this dish is unique in our culture so I would love to share part of my culture through this dish. Food brings people together.

Ghormeh Sabzi is one of the most delicious stews in Persian cuisine. A mixture of fragrant herbs and spices makes this stew very special!

This is what most people call “Iran’s National Food”. It is more than a dish; it is an identity.

Ghormeh Sabzi is one of those recipes that every Iranian family makes and loves. It is known to everyone, and many know the recipe by heart. Traditionally they say that if the girls know how to cook this food it means she is ready to get married.

“Ghormeh” means “fried with an old-fashioned Persian method” and "Sabzi” means “herbs”. Herbs are the base of khoresh (stew); ghormeh sabzi is sautéed in some oil and then mixed with other ingredients cooked over medium heat to perfection, then served with Persian rice.




  • 1 onion
  • 4 cloves garlic
  • 1 teaspoon turmeric
  • 1lb stewing meat lamb or beef 
  • 4 dried Limes
  • 1/3 cup kidney beans
  • 4 cups fresh parsley
  • 2 cups fresh cilantro
  • 1 cup fresh fenugreek
  • 2 cups fresh chives
  • Salt and pepper
  • Oil


  1. Please note that for this recipe you will need to soak your beans for a few hours.
  2. Dice the onion and mince the garlic. Sauté in oil until translucent. Add turmeric and stir well.
  3. Cut meat in cubes and add to the onion. Season with salt and pepper and allow to brown on all sides.
  4. Make a couple of small holes in each of the dried limes. Add to the meat along with the beans. Add 4 cups of water, cover and cook on medium for 1 hour.
  5. In the meantime, finely chop the herbs.
  6. Sauté herbs in oil for a few minutes until you smell the aroma of them. I highly recommend that you do not skip it because it does make a difference in the taste.
  7. Add herbs to the meat and beans. Cook covered on medium low for 2 to 2 ½hours. Make sure to stir the pot every so often and taste and adjust the seasoning.


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