Khoresht e Ghormeh Sabzi or Persian Herb stew


Everyone loves this khoresht. It packed full of vitamins and nutrients and is totally delicious for any occasion.  It’s time consuming if you want to make it from scratch but if you follow my suggestions for freezing herbs for this recipe, or use dried herbs it cuts the time drastically.

Ingredients:

  • 500 gr’s of lamb
  • 1 large onion
  • 1 teaspoon of turmeric
  • 3-4 whole dried limes
  • 2 cups sabzi for Khoresht e Ghormeh sabzi
  • red kidney beans a tin of
  • salt and pepper
  • water

Preparation:

  • Wash the kidney beans
  • chop the onion
  • cube the meat
  • If you use dried herbs, soak in water for 10 minutes. Then squeeze the herbs with your hands until the water is gone and put to one side.

Method:

  1. Fry the onion in a little oil until golden
  2. Add the meat and begin to brown
  3. Add turmeric, salt and pepper mix and allow to brown off
  4. Add enough hot water to cover
  5. Add the dried limes. I usually make two small insertions on the limes with the tip of a knife.
  6. Cook for about an hour and a half until the meat is tender.
  7. Add the pre frozen herbs or
  8. Heat a frying pan without water or oil, take the herbs you put to one side earlier and cook the water off, you should see a lot of steam. When the steam stops, add a little oil and fry until dark and add to the meat.
  9. Cook for about 30 minutes.
  10. Finally about 20 mins before serving add the kidney beans.

Serve with white rice, mast or natural yoghurt and a salad.

Nooshi joonet. Enjoy

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15 thoughts on “Khoresht e Ghormeh Sabzi or Persian Herb stew

  1. hi, thankyou for you lovely recipes. could you tell me how many tbsp of the dried gormeh sabzi you need to put in to the dish?

    1. Hi and thanks for comment. I generally just use handfuls! I know its a little unprecise but I would say if your making a dish for 4 people as in the recipe, use 4-5 tblespoons and dont forget to soak it first! Hope it goes well. 🙂

  2. here in australia it is hard to find the herbs for this dish and also hard to find dried anything. My mother used to cook ghormeh sabzi when she was around and it takes me back so many years everytime i think of it… i have tried to make this recipe but it comes with experience. I fail at this recipe terribly because none of our supermarkets have dried herbs nor any persian/asian stores around either. I managed to find a bag of sabzi from a persian corner store in brisbane but he doesnt stock dried lemons or limes. So i have to suffer with lime juice. Do you think you would have the average idea of how much lime juice to add to the cooking? I used to just add and add here and there until i throught i had the taste right, but it is so difficult. Im cooking this today so im gona try with my fingers crossed :/

    1. Im suprised to hear that you have difficulties finding these herbs as they aren’t any thing that unusual but if you keep to the main herbs such as corriander, chives, parsly, basil etc I think it will be fab! Use fresh herbs rather than dried, always better!! Try looking in the asian shops. As for the lime juice, its really about how sour you like it and how sour your lime juice is. Trial and error will get you the taste you want. Good luck and let me know how it turned out 🙂

  3. It worked!!! This was my 4th attempt to make ghormeh sabzi in the past 2 years, I was astonished. The only thing was I didn’t have enough water in te end to pour over the rice for extra juices. Great blog, i absolutely recommend this website to anyone I know. Your recipe was amazingly easy to follow, you are a genious!

  4. Hi, can you please confirm how much dried herbs I will need if cooking with the above recipe? I have purchased a bag of dried (mixed sabzi for ghormeh sabzi – already made up of all the sabzi required). I just wasn’t sure how much of the dried sabzi I needed to soak in water? Thank you very much.

  5. I am from Bangladesh.I have been in Iran (Shushtar) For 10 years.Its a long time. Meanwhile I became used to with Iranian foods.I really liked it. After 10 years I came back to my country. Now I miss those foods. My three kids who always thought that they were Iirani also want to eat those foods. Its a great pleasure that I can cook Irani food. I manage the herb from one special shop.But it was very difficult to get dry lime.I also use lime juice which I don’t want to do. Do you know what the way to manage it ? thanks a lot and miss you all Iranian.

  6. Hi I bought the dried herbs to make this dish, a favorite of mine I made only from using fresh herbs. However in shanghai I can’t find them. I bought some dried herbs from a persian grocery when I was in Tehran-gelas… Aka Los Angeles … But don’t know how to prepare. Can you advise? Thank you for your wonderful site. It’s great!

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