Ghormeh Sabzi - Persian Herb Stew

Samira Ardalan - Monday, November 07, 2016

To achieve a balanced taste, and therefore a balanced temperament, Persian flavorings such as dried limes, fenugreek, parsley, and saffron are delicately mixed together to create this exotic yet simple, healthy, and colorful dish.



In the world of hot and cold foods, Ghormeh Sabzi is the perfect representation of a balanced dish. The cool-tempered herbs are cooked together with heating-tempered ingredients such as onions, fenugreek, and turmeric to create a harmonious aroma and nourishing meal for all temperaments. This dish is especially comforting in the colder winter months. You can also substitute dried herbs purchased from your local grocery, but it will not provide the same natural flavor and health benefits. Avicenna always taught us to cook with fresh ingredients, so whenever we cook we try to use ingredients that are seasonal and picked fresh from an organic local farm. Halal beef stew meat is incorporated into this dish to give a rich and savory flavor and if eaten in moderation, beef can provide many positive benefits.






  • 2 pounds meat (lamb or beef) washed and cubed
  • 1 cup red kidney beans, soaked overnight (canned will do, but add them at the very end)
  • 1 large yellow onion, finely chopped
  • 1 bunch fresh fenugreek, or 1 tablespoon dried fenugreek
  • 1 bunch cilantro
  • 4 green onions (green stems only)
  • 4 bunches flat-leaf parsley
  • 3-4 dried lemons (limoo amani), or 1 lemon freshly squeezed
  • 2 teaspoons turmeric
  • water
  • kosher salt & fresh black pepper to taste



  1. Rinse the fresh herbs under cold water and pat dry, then finely chop the herbs (or use a food processor).
  2. Cook the fresh herbs on medium high heat with 2 tablespoons of olive oil for 15 minutes.
  3. Meanwhile, in a large stew pot, saute onions on medium heat in 2 tablespoons of olive oil with salt and pepper.
  4. Add your stew meat, turmeric, salt, pepper and begin to brown the meat with the onions on all sides.
  5. Once browned, dd soaked dried beans, cooked fresh herbs, and dried lemons.
  6. Pour in enough water to cover the mixture by 1 1/2 to 2 inches, then bring to a boil and them cover and simmer for 1 1/2 hours.
  7. Adjust salt and add more water if necessary. Let simmer for another 2-3 hours.


The longer Ghormeh Sabzi sits, the better! I suggest preparing the night before and serving the next day. Serve with fluffy white basmati rice and plain greek yogurt. You can also make the delicious Persian Cucumber Yogurt Sauce, which pairs perfectly. Comment below if you'd like to see this recipe!


Avicenna Cuisine Food & Health Guidebook