Ghormeh Sabzi is a traditional Persian herb stew, and one of the most popular dishes in Persian cuisine. It has a lovely blend of herbs and usually consists of meat; however, I've made an authentic vegetarian version which tastes just as delicious!
Ghormeh Sabzi is very close to my heart and it's always been a personal favorite. It does bring back a lot of memories from my Grandma Mama Mansour, as hers has always been the number one best in flavor! She's unfortunately not with us anymore, but luckily she passed her little tips to my mama so now I can share them with you too.
I only wish she was still around to taste my version. It's always served with fluffy Persian rice with crispy tahdig and tastes great with a fresh shirazi salad on the side...ahhh YUM one of the best meals ever!
If you ask any Iranian to name their favorite Persian stew, 9/10 times it's Ghormeh Sabzi! Even many non Persians that have tasted our cuisine are familiar with it and love it too, which makes me so proud 😊. It has a blend of different herbs and greens to create a very unique flavor and beautiful aroma. You can smell the distinct scent from a mile away and since childhood, everytime my mum was cooking this dish, I knew it straight away!
Now I must admit, Ghormeh Sabzi is traditionally made with red meat, which has been slowly cooked with the herbs. As I don't eat meat anymore, I've made a vegetarian version which is also vegan friendly too. I know it may sound a little strange, especially to some Persians, but trust me it tastes just as good! I've kept everything the same and followed the original authentic recipe, however kept it meat free.
Instead of meat, I've added pieces of mushrooms which have a meaty texture themselves. As they've also been simmered in the stew, they absorb all the delicious flavors and don't actually taste like mushrooms, and it still also includes kidney beans for protein too. The two special ingredients that give Ghormeh Sabzi its distinct flavor are the limoo amani which are dried limes along with a herb named shambalileh, known as fenugreek.
Some other authentic Persian recipes I've recreated into meat-free are:
- Kotlet (patties)
- Lubia polo (green bean rice)
- Salad olivieh (Russian potato salad) and
- Khoresh bademjan - eggplant stew
Table of Contents
What is Ghormeh Sabzi?
Ghormeh Sabzi is the holy grail of Persian cuisine! Its a herb stew (khoresh in farsi), and is one of the most popular dishes that everyone loves. I've grown up eating it since childhood and have shared my family's recipe passed down from my grandma.
The core ingredients are fresh herbs, as sabzi means herbs/greens in farsi, which is also in the title. This includes parsley, cilantro/coriander, spinach, scallions, and sometimes chives or leek. These are fried down and slowly simmered bringing depth and a dark green color to the stew.
Traditional Ghormeh Sabzi is made with chunks of red meat, usually beef or lamb, which is simmered with the herbs. Today I've made a vegetarian version however keeping the authentic recipe in all other aspects. Its always served with basmati rice, however to make it the authentic way, make Persian rice with crispy Tahdig which is even better.
Two key ingredients that make it unique
- Dried limes known as limoo amani in farsi, give the dish its delicious signature tang. The limes are quite sour with holes poked into them which allows the flavors to absorb and soak into the stew
- Fenugreek known as shambalileh, is a herb that gives ghormeh sabzi a very distinct taste and aroma which you can smell a mile away! It can be added fresh, however my family's recipe is always made with fried fenugreek leaves. Be careful, as it can make the dish bitter if you add too much
What makes this recipe special
- Authentic Persian Recipe: This traditional dish is popular in Persian cuisine, here I've shared my family's tips and tricks passed from my mama and grandma
- Crazy Delicious: The blend of fresh herbs, spices and lemon gives this stew a distinct, irresistible flavor
- Customizable: This recipe usually consists of meat, however I've made an authentic vegetarian/vegan version everyone can enjoy. Feel free to add meat if you prefer
- Great for Meal Prep: The flavors develop even more over time, making it ideal for leftovers
Ingredients and Substitutions
- Fresh herbs and greens are the heart of the dish, providing vibrant flavor and color. A mix of parsley, cilantro, spinach and green onions. You can substitute with chives or leek if needed as other popular herbs
- Dried fenugreek leaves are an important ingredient adding a slightly bitter depth to the stew. You can usually purchase it from Persian or Indian supermarkets
- Onion, a large yellow onion is sautéed with turmeric powder as the base to give a lovely earthy taste
- Red kidney beans add protein and texture and are the traditional legume in this dish. You can substitute with chickpeas or cannellini beans if that's what you have
- Dried limes (limoo amani) are key to achieving the stew’s signature tang. Poke a few holes in them, which allows the flavors to absorb and soak into the stew. Purchase these at Persian and Indian supermarkets or online. If you can't get your hands on them, additional fresh lemon or lime juice will work
- Cremini mushrooms as I've made a vegetarian recipe. I've added mushrooms for their meaty texture. If you aren't vegetarian, feel free to add beef, lamb, chuck roast or chicken
- Vegetable broth is added to deepen the flavor of the stew since I'm not adding any meat, however traditionally only water is used
- Extra virgin olive oil is for sautéing the herbs and onions. You can also use vegetable oil if preferred
- *Optional saffron is added to most Persian dishes for its lovely aroma and flavor. A small pinch goes a long way, after it has been grinded into a powder then infused with a few spoons of boiling water
- Serving, Ghormeh sabzi is traditionally served with steamed basmati rice. To make it the authentic way, you can make Persian rice with crispy Tahdig which is even better!
How to make Ghormeh Sabzi (Persian Herb Stew)
This is an authentic recipe passed down from my grandma and mama. Here I've made it meat free with mushrooms instead and it tastes equally delicious! Follow my simple steps below.
Finely chop parsley, cilantro, spinach and green onions (green parts only)
Sauté mushroom chunks in 1 tablespoon of olive oil over medium-high heat. Season with salt and pepper and a sprinkle of turmeric powder
Once browned, place in a bowl and leave on the side for now
Sauté onions with 2 tablespoons of olive oil. Once translucent, add 1 teaspoon of turmeric and sauté for a few minutes
Add a tablespoon of oil, all chopped herbs and dried fenugreek
Fry down continuing to stir (so they don't burn) for 15-20 minutes over medium heat
Carefully poke a few holes into each of the dried limes using either a fork or the tip of a sharp knife
Once herbs are a dark green color, add the vegetable broth, 2 cups of water, the dried limes and season with salt and pepper. Simmer with the lid on over low heat for 30 minutes
Add the mushrooms, kidney beans, lemon juice and optional saffron infused water. Simmer with the lid on over low heat for 30-45 minutes
Ensure to check it half way, taste for seasoning and the consistency. If it's too dry or thick, add a dash more water (it shouldn't be too watery, but shouldn't be dry either)
Tips and Tricks
- A variety of fresh herbs are key! You can also add other herbs you have on hand such as chives or leek
- Ensure the herbs are finely chopped and fried down well for 15-20 minutes to release their beautiful flavor before adding the liquid
- If adding the dried limes, ensure you poke holes and add them early in the cooking process to let them soften and release flavor. I love to eat the insides as well, but many people disregard them before serving
- Simmer slowly for the flavors to deepen rather than boiling quickly. The longer its simmering, the better the flavor
- Leftovers are key, as it tastes better the longer its been sitting there, so make extra for meal prep
Storage Instructions
- Leftovers are the BEST with Ghormeh Sabzi, as the longer it remains, the flavor keeps deepening. Store leftovers in an airtight container in the fridge for up to 4 days
- Reheat gently on the stove on low-medium heat with a small splash of water, stirring occasionally to prevent sticking
- This stew also freezes very well! Freeze in portions for up to 1-2 months for an easy future meal. Then thaw in the fridge, or reheat straight from frozen low and slow over the stove top
FAQs
It's made with a variety of fresh herbs that have been fried and slowly simmered with spices, red kidney beans, dried limes and fenugreek, developing a deep green color. Traditionally it also consists of red meat
Traditionally its served with basmati rice and crispy tahdig, alongside a fresh shirazi salad
The dried limes are added for their signature tang. As they're poked and simmered, their flavor is absorbed into the stew. Personally I love sour foods, and love eating the inside of the limes, but many people disregard them so its up to personal preference
This could mean two things, either you have used too much fenugreek or the herbs were not fried correctly and possibly burnt. Ensure to only add the required amount of fenugreek and keep your eye on the herbs, adding sufficient oil
Pairing
These are my favorite dishes to serve with Ghormeh Sabzi:
More Persian Recipes
Looking for other recipes like this? Try these:
I love seeing your creations and remakes, so be sure to rate the recipe, comment and share your photo on Instagram so I can share the love!
Recipe
Ghormeh Sabzi - Persian Herb Stew (Authentic Meat-Free)
Video
Ingredients
- 2 bunches fresh parsley - 2 cups chopped
- 1 bunch cilantro/coriander - 1 cup chopped
- 3 cups fresh spinach
- 4 green onions / scallions (green part only)
- 2 tablespoons dried fenugreek leaves
- 1 large onion - diced into small cubes
- 1 teaspoon turmeric powder
- 2 cups vegetable broth - I've used low sodium
- 4 tablespoons extra virgin olive oil
- 1 can red kidney beans - drained and rinsed
- 10oz / 300g cremini mushrooms
- ½ lemon juiced
- 4 dried limes - limoo amani (if you can't find these, add more lemon or lime juice)
- Salt and black pepper to taste
- *Optional good pinch of ground saffron
Instructions
- Finely chop the parsley leaves, cilantro/coriander (including the stems), spinach and the green parts of the green onions
- Clean the mushrooms and chop them into chunks, either halves or quarters depending on the size
- In a saucepan or pot, sauté the mushrooms in 1 tablespoon of olive oil over medium-high heat. Season with salt and pepper, with a light sprinkle of turmeric powder
- Once browned nicely, place cooked mushrooms in a bowl and leave on the side for now
- In the same pan, saute onions in 2 tablespoons of olive oil. Once translucent, add 1 teaspoon of turmeric and sauté for a few minutes to bring out the beautiful spice and color
- Add another tablespoon of oil and all of the chopped herbs, along with the dried fenugreek. Fry the herbs down continuing to stir so they don't burn for 15-20 minutes over medium heat until they have wilted
- In the meantime, carefully poke a few holes into each of the dried limes using either a fork or the tip of a sharp knife*Optional, make saffron water by adding a good pinch of ground saffron in a small glass and pour 2-3 tablespoons of boiling water and leave to infuse
- Once the fried herbs are a dark green color, add the vegetable broth, 2 cups of water, the dried limes and season with salt and pepperPlace the lid on and let it simmer slowly with a light boil over low heat for 30 minutes
- After 30 minutes, add the sautéed mushrooms, kidney beans, lemon juice, and optional saffron infused water. Place the lid on and let it simmer slowly on low heat for 30-45 minutes
- Ensure to check it half way, taste for seasoning and check the consistency. If it's too dry or thick, add a dash more water. Note, it shouldn't be too watery, but shouldn't be dry eitherServe your delicious Ghormeh Sabzi alongside Persian rice with a fresh shirazi salad and enjoy this authentic dish!
Comments
No Comments