Ghormeh Sabzi is among the most essential Persian recipes. It is often considered to be the national dish of Iran and its rich, aromatic flavor is celebrated in Persian communities around the world. Consisting of flavorful herbs and lamb, ghormeh sabzi is a cornerstone of Persian cuisine.
When it comes to Persian recipes, we have them all here for you. From gheimeh (Persian split chickpea stew) and fesenjan (Persian pomegranate and walnut stew), to our popular zereshk polo morgh (Persian rice and barberry rice with chicken, there is a delicious Persian recipe for everyone here. Today we are sharing one of the Persian classics with you: ghormeh sabzi, a delicious herb stew that Persian families know by heart and often describe as their favorite dish.
What is ghormeh sabzi?
Known to some as "Iran's national dish", ghormeh sabzi is a stew made of several types of herbs, red kidney beans, Persian dried limes and lamb. The base of this amazing dish is herbs sauteed in oil and mixed with lamb and beans, cooked over medium heat to perfection, then served with Persian rice and tahdig or kateh.
What does ghormeh mean?
Ghormeh means fried with an old fashioned Persian method coming from Turkish word kavurmak which means "braised". Sabzi means herbs in Farsi and together they form the word ghormeh sabzi which literally means braised meat with herbs.
The significance of ghormeh sabzi
Like having fresh bread in the morning, having this Persian herb stew on Fridays has been a ritual in our family (and many other Iranian families) for generations, just like a Sunday pot roast or a Friday night pizza to many Americans.
In Iran, Friday is the last day of the week. Iranians don't work on Fridays and usually stay home. We always had ghormeh sabzi on Fridays because the best part of this beautiful dish is being hypnotized by its aroma while it's simmering to perfection for hours.
Ghormeh Sabzi Ingredients
Let's take a look at the ingredient list. To make this delicious stew you will need herbs and lamb, as well as some other Persian pantry staples. Here are some notes about each ingredient:
- Herbs: parsley, cilantro, chives and fenugreek (known as Shanbalileh in Farsi). If fresh fenugreek is not available, you can always find dry ones (affiliate link), which will work just as well. Make sure you don't use too much fenugreek as it will make your stew taste bitter.
- Meat: Traditionally, ghormeh sabzi is made with lamb chunks that are cut into 2-inch pieces. However, it tastes great with beef stew meat, too. Also, if you want to make this dish vegetarian, you can easily leave the meat out.
- Beans: Most recipes call for at least one of three different types of beans: pinto beans, kidney beans or black eyed peas. I grew up with the kidney beans version but I've tried pinto beans and black eyed peas (which are more common in Tabriz, a city in the north west of Iran) and they're amazing, too.
- Persian Dried Limes: These give an amazing subtle sour flavor to the dish. They are different from regular limes as they're dried and the color is light brown. You can order them online on Amazon (affiliate link).
How to make ghormeh sabzi
Making ghormeh sabzi doesn't require any special skill and it's actually pretty simple if you follow the recipe closely. Be sure to watch our step-by-step video tutorial.
- If using dried kidney beans, soak them in water for 3 to 8 hours.
- Wash the herbs and dry them thoroughly. Chop them finely and set aside.
- Heat vegetable oil in a large pan and once it's hot, saute herbs for about 15 minutes, until they are a bit dark in color and aromatic. Turn the heat off and set the herbs aside.
- Heat vegetable oil in a large pot and saute onion until golden brown. Add in the lamb and the turmeric. Cook for about 5-7 minutes, stirring occasionally until the lamb is seared on all sides.
- Add in water, and bring it to simmer. Rinse the soaked beans and add them to the lamb (check our information below on using canned beans). Cover and cook for 30 minutes.
- Add in sauteed herbs to the stew. Cover and cook for another 1 to 1 ½ hours, until the lamb and beans are fully cooked.
- Pierce the dried limes using a fork and add them to the stew. Season with salt and pepper. Cover and cook for another 15 minutes.
- Serve warm with rice.
Ghormeh Sabzi with dried herbs
It's interesting to know that you can make ghormeh sabzi using dried herbs. You can find dried herbs to make this Persian stew here (affiliate link). I personally prefer using dried herbs to fresh herbs for two reasons: first, it's much easier than washing the herbs, drying and chopping them and second, using dried herbs reduces your total cooking time.
You need 5 tablespoons of ghormeh sabzi dried herbs mix per person. Soak dried herbs in water for 10 minutes and squeeze hard so all the water is released. Heat a large skillet over medium heat and once hot, saute the herbs for 5 minutes until the excess water is evaporated. Then add about ⅓ cup vegetable oil and saute for 15-25 minutes until they herbs are aromatic and a little dark in color. Turn the heat off and set it aside.
Heat vegetable oil in a large pot and saute onion until golden. Add in cubed lamb and turmeric. Sear until it's golden on all sides. Add in water and bring it to a simmer. Rinse the soaked beans and add them to the stew. Cover and cook for about 30 minutes.
After 30 minutes, add sauteed herbs to the stew and give it a nice stir. Cover and cook for about 2 hours. Poke holes into the dried limes and add them to the stew. Cook for 15 to 20 minutes. Serve with white rice.
Can I use canned kidney beans instead of dried beans?
Absolutely. Even though dried kidney beans are used in ghormeh sabzi recipes but canned beans can be used as well. If using canned beans, make sure you add them right before adding Persian limes to the stew. As they're already cooked, we don't want them cook in the stew for long.
Instant pot ghormeh sabzi
I love using my instant pot to make this Persian stew since it takes less than an hour to make it from start to finish. To make ghormeh sabzi in instant pot. It's best to use canned kidney beans so the beans can keep their shape.
- Press the saute button on the instant pot and pour in the vegetable oil. Once the oil is hot, saute onion in vegetable oil until golden. Add in lamb cubes and brown on all sides.
- Heat a large pan over medium heat. Saute the herbs (fresh or dried and soaked) in the pan for a few minutes. Add in vegetable oil and saute for 15 minutes until the herbs are darker.
- Add the herbs to the lamb and onion. Pour in water and lock the lid. Press the pressure cook button and set the timer for 20 minutes. Add more time your the lamb pieces your using are larger than 1.5 inch.
- Once the time is up, let the press release naturally.
- Open the lid, press the saute button and add rinsed canned kidney beans to the stew.
- Poke the Amani limes and add the to the stew. Simmer for about 15 minutes.
- Serve warm with rice.
Using a slow cooker
It's also common to use slow cooker to make ghormeh sabzi since Iranians believe that the longer it simmers, the tastier it will be. Please make sure you use canned kidney beans if you're making this stew in the slow cooker.
If using a slow cooker, prepare the sauteed herbs, onion and lamb as instructed in the recipe card. Place seared lamb and onion, and herbs in the slow cooker and add in water. Cover and cook on high for 6 hours or on low for 8 hours. Once the lamb is fully cooked, add in rinsed canned kidney beans and poked Persian dried limes. Cook on high for 30 minutes. Then serve it warm with some white rice.
How can I make vegetarian ghormeh sabzi?
Easy! You simply leave the meat out and proceed with the recipe. Start with preparing the sauteed herbs (dried or fresh method). Then heat some oil in a pot and saute some chopped onion until golden brown. Once the onion is ready, add in the turmeric and give it a nice stir. Next, add in water, bring it to boil and then add the beans (if not already cooked). Once the beans are half cooked, add in the sauteed herbs, bring to simmer again and let it cook for an hour. Lastly, add in the poked Persian limes and cook for another 15 minutes.
I've seen my vegetarian friends adding mushrooms to ghormeh sabzi and I think it is really delicious. If you're planning to leave the meat out, you might want to saute some mushrooms with the onions.
Notes and tips for this recipe:
- Ghormeh sabzi tastes best the day after you cook it. I love to mix it with some rice and then heat it in a pan over medium heat. Comfort food, Persian style!
- Traditionally, Persian ghormeh sabzi is served with rice and tahdig. However, you can also serve it with instant pot white rice or instant pot brown rice.
- Ghormeh sabzi, or any other Persian stew for that matter, is served with rice. You can serve the rice in a large platter and the stew in bowls to be shared by two or three people at each side of the table. You can also serve it in a large serving dish, or divide it into individual bowls for each person.
- Ghormeh sabzi should be almost as thick as chili. It shouldn't be watery. If you notice that the stew is too watery, just turn up the heat and wait for the excess water to evaporate.
- Don't forget to add salt and pepper to the stew before serving.
What I hear a lot from people is that Persian food looks complicated and difficult to make. They say that there's just not enough time to make these beautiful dishes!
What if I tell you that it's not difficult to make Persian recipes? They're just new.
Persian food isn't difficult to make!
New might seem scary or intimidating. But it's not impossible. Have fun challenging yourself to try new foods. Persian food shouldn't be just the lunch your Persian coworker brought to the office and offered you a bite of, or a faded memory from you 3rd grade Persian friend's school lunch which was probably ghormeh sabzi when everyone else had PB&J. Persian food can be a delicious soup you make on a winter evening or a delicious fresh pot of ghormeh sabzi on a Sunday with your non-Persian family in the comfort of your home.
With a little direction and help, which I hope I can provide, you can make amazing Persian recipes at home and enjoy a new aspect of Middle Eastern food that's beyond everything you've ever tried. It's new, it's exciting, exotic and so fun!
And if you're in the mood for Persian food, here are some of my favorites:
- Persian One Pot Tomato Rice - Dami Gojeh Farangi
- Kabab Tabei - Persian Pan Kebab
- Persian Spinach and Eggs - Nargesi
- Persian Eggplant Soup
- Kuku Sabzi (Persian Herb Frittata)
- Sabzi Polo (Persian Herb Rice)

Ghormeh Sabzi - Persian Herb Stew
Ingredients
- 1 cup dry kidney beans See the notes for using canned beans
- 4 bunches parsley
- 3 bunches cilantro
- 2 bunches chives
- 1 bunch fenugreek or 1 tbsp dry fenugreek leaves
- ⅓ cup vegetable oil + 3 tbsp vegetable oil
- 1 yellow onion diced
- 1.5 lb beef or lamb cubed
- 1 tsp turmeric
- 4-5 cups water
- 4-5 Persian dried limes Limoo amani
- Salt and pepper to taste
Instructions
- Soak kidney beans in a bowl of water for 2-3 hours.
- Wash parsley, cilantro, chives and fenugreek. Pat dry and chop very finely.
- Heat a dry pan on low heat and saute the herbs for about 10 minutes until they dry out a bit. Add ⅓ cup vegetable oil and saute for 15 more minutes on low heat. Set aside.
- Heat 3 tbsp vegetable oil in a large pot over medium heat. Saute onion until translucent.
- Add cubed beef or lamb and turmeric, Saute until the color is light brown.
- Add 4-5 cups of water and bring to boil, then turn the heat to medium-low so it simmers lightly.
- Rinse kidney beans and add it to the stew.
- Cover and cook for 30 minutes.
- Add sauteed herbs and cover. Cook for 1 - 1 ½ hour on low heat.
- Poke Persian dried limes with a fork and add them to the stew. Season with salt and pepper and cook for another 15 minutes.
- Serve with Persian Steamed White Rice
Video
Notes
- In case of using canned kidney beans, rinse them and add them in the end right before Persian dried lime.
- You can make ghormeh sabzi using dried herb mix. Soak the herb mix in water for 10 minutes, squeeze out the water and saute the herbs in vegetable or olive oil. Then proceed with the recipe. (more information in the post)
- To make ghormeh sabzi in instant pot:
- Press saute button on instant pot and heat the vegetable oil. Saute onion until golden brown and add the lamb and turmeric. Sear until brown.
- In a large pan, cook the herbs with oil for about 15 minutes until dark in color.
- Add the herbs to the lamb and onion. Add water and lock the lid. Set the timer for 20 minutes. When the time is up, do a natural release.
- Open the lid and add rinsed canned kidney beans and poked Persian dried limes. Season with salt and pepper.
- Press the saute button and simmer with the lid off for about 15 minutes.
- To make ghormeh sabzi in slow cooker:
- Follow the recipe up until having sauteed onion and lamb and sauteed herbs.
- Place them in the slow cooker and add water.
- Cover and cook on high for 6 hours or on low for 8 hours.
- Add in rinsed canned beans and Persian dried limes.
- Cook on high for about 30 minutes.
- Serve warm with rice.
Nutrition
Trang
Persian food is so full of flavor, I love it! But I'm always so intimidated to try and make it at home. Your directions are very clear and simple, I might be able to give this a go. 🙂
Shadi HasanzadeNemati
Hi Trang! It's very simple and easy to make Persian food and I try to answer all the questions! Hope you try this one!
Cari
First time i made this, it was amazing. Currently making it again ... except now im vegan and ran out of olive oil so had to use coconut. I know it's going to leave a hint of coconut flavor, but fingers crossed. Also added mushrooms. 🤞🤞🤞
Shadi HasanzadeNemati
Sounds pretty delicious!
Elaine @ Dishes Delish
I love learning about other cultures and their cuisines. This Persian stew looks so delicious!! I can almost imagine how flavorful and fragrant it is! I'll be trying this for sure!
Shadi HasanzadeNemati
Hope you love it Elaine!
Sandi
I love this recipe...it looks so good, and I love your easy directions 🙂
Shadi HasanzadeNemati
Thank you Sandi! Easy directions are the key, this is an easy yet delicious recipe!
Jacque Hastert
I will have to give stew a try. Sounds simply amazing.
Shadi HasanzadeNemati
Hope you like it! It's our favorite!
Beth
That looks like such a delicious stew!! i love all the flavors from the herbs! Delicious!!
Shadi HasanzadeNemati
Thank you Beth! The herbs give so much flavor!
Jen
Hi Shadi! I'd love to give this delicious looking stew a try. If using a dried herb mix instead of fresh herbs, what quantity (i.e., cups) do you suggest? Thanks in advance!
Shadi HasanzadeNemati
Hi Jen! Awesome! Glad to see you are interested! You need 5 tablespoons of ghormeh sabzi dried herbs mix per person. Soak dried herbs in water for 10 minutes and squeeze hard so all the water is released. And then proceed with the recipe 🙂 Let me know if I can answer any more questions!
Aliyah
Hi Shadi,
Thank you for the lovely recipe, i've been wanting to try it for a while now, so tomorrow i will have a go 😊
Shadi HasanzadeNemati
Hi Aliyah! Thank you! I hope you enjoy the recipe!
Debbie
Do you know if it's possible to find fresh fenugreek in the U.S.? I'll continue to use the dried, if not. Also, have you ever substituted the lime flakes for the actual dried limes? I want to make a really large batch so I can freeze it in portions for my husband's lunches and the flakes are less expensive than the whole limes.
Shadi HasanzadeNemati
Hi Debbie! I have not seen fresh fenugreek everywhere in the US but have seen them in some Indian shops, so you may want to check there. And yes! Actually I love using lime flakes! You can just add 1 tsp of lime flakes for every dried lime 🙂 I hope you enjoy the recipe!
Lissa O
I made this and could not be more pleased with how it turned out! The flavor is unique and refreshing; I am going to try the leftovers as a cold soup since it is summer-I think it will be just as amazing! I used black-eyed peas and left the meat out. Thank you for making Persian food more accessible! 💕😁
Shadi HasanzadeNemati
Hi Lissa! So glad to know you enjoyed this dish! I love having cold leftover ghormeh sabzi in summer, it's so refreshing. And black-eyed peas just make it so tasty!
Carly Nichols
Hi, If I am using the dried herbs in a can, do I still add the oil and continue to sautee? I notice the time to fry the herbs is different if you have dried vs. fresh. I want to make sure I do this correctly! 🙂 Thank you,
Shadi HasanzadeNemati
H Carly! Yes, you still need to saute the herbs, but make sure you soak them in water first as mentioned in the post 🙂 Enjoy!
Terri
Shadi Jion, you are so kind to share this wonderful Persian dish (and other dishes) with my fellow Americans. They cannot imagine how delishious this food is until they try it! Then there's NO turning back. I've been cooking Persian food for many years thanks to my Persian husband. My American family LOVE to eat with us and they have learned to make many dishes. You give great directions for cooking Just want to thank you and great job! Sar Offerin! Terri
Shadi HasanzadeNemati
Hi Terri! Thank you so much for your kind comment. I love sharing Persian food and recipes with the world and you are so right, they won't know it until they try it <3 it makes my heart so happy to see you like and cook Persian food!
Terri
Hello again ShadI Joon! I need your help. My sweet Persian Mother in law is staying with us for a month. She is really an awesome cook. We had a conversation tonight. In a nutshell, she basically told me that " Kufteh " is really hard to make, its hard for even Persian women to make it. She is sure I cannot do it. WOW what a statement....I NEED to surprise her! Can you help me???? LOL Thanks, Terri
Shadi HasanzadeNemati
Hi Terri! I just sent you a email 🙂
Ida
Hi!
Thank you so much for sharing Persian recipes with us - I love making Persian food and today I tested your Kashke badamjan recipe and it was sooo good!!
I have a little question regarding use of dry herbs in this recipe. Is it OK to use "Ghormeh Sabzi" herb mix bough from store or do you mix all dried herb yourselv?
Best regards from Norway 🙂
Shadi HasanzadeNemati
Hi Ida! Thank you for your comment! I'm glad you loved kashke bademjan 🙂 You can easily use the Ghormeh Sabzi Herb Mix is that's available. It's easier too! It will taste just as good because the herbs are already mixed together with the right ratios 🙂 Enjoy!
Melati
Hi Shadi,
Can i use fresh lime instead of dried lime ? Since in my country we usually use fresh lime or lime juice.
Thanks
Shadi HasanzadeNemati
Hi Melati,
Yes. Simply squeeze one lime right before serving 🙂 Hope you enjoy ghormeh sabzi!
samin
thanks alot for sharing Iranian food recipe ...
glad that you guys enjoy our traditional meal
Shadi HasanzadeNemati
Glad you like it!
Suzane Soozy
Salam, khobi
Just wanna ask, can i use fenugreek seed instead of leave? But if i use fenugreek seed how could i blend it to make it like powder? Is that anyway to replace the fenugreek leave?
Shadi HasanzadeNemati
Hi Suzane, unfortunately no, fenugreek seeds tend to become very bitter when cooked therefore I don't advise using them in ghormeh sabzi. However, if you have access to Iranian/Persian shops or Amazon, you can easily find dried fenugreek leaves or even dried ghormeh sabzi mix which is even easier because it has all the herbs you need for this recipe in one can. Let me know if you need a link 🙂
Bahman
Hello glad to have run into ur site/material. I bought some pre-chopped premade (while traveling in Iran) herbs for this dish but feel the shop isn't using a fragrant combination of herb, meaning short-changing on the combo. If you were to add more herb flavor which of the ones you mentioned can be added?
Shadi HasanzadeNemati
Hi Bahman, Thank you for your comment. So, the herb combination is not aromatic enough? If the cooked stew is not aromatic enough it could be because you didn't use enough herbs. However, if the dried combination isn't aromatic enough, I would add 1-2 teaspoon dried fenugreek leaves to it. Hope this helps!
Amenah
I’m half Persian and my family makes cooking Persian food seem so complicated that I’ve never learned. I just followed this recipe and have it simmering gently. I’m really excited to try it. Thank you for writing this recipe in such a way that it feels do-able.
Shadi HasanzadeNemati
Hi Amenah, Glad you like this recipe, it's important to me that everyone knows cooking Persian food is simple and easy!
Susie
Hi. When using the parsely, cilantro, etc, do you only use the leafy portions, or the stems as well?
Excited to try this.
Susie
Shadi HasanzadeNemati
Hi Susie, I usually use the leaves and the thin stems, so if the stems are too thick, I cut them but if they are delicate I just add them since tehy have so much flavor!
Shanon M.
I used your recipe to make ghormei Sabzi and it came out so perfect!
I will be saving this recipe as it seems easier than the other recipes that I have used in the past to make this lovely dish.
Thank you!
Shadi HasanzadeNemati
Hi Shanon! Super happy yo hear you enjoyed ghormeh sabzi! It's our absolute favorite and I'm glad that you liked making it! Enjoy!
Jo Davis
Jo
Marta
In the recipe you have quantities in bunches but bunches can differ greatly by store. Do you have a rough weight measurements or size - like handful... thx
Shadi HasanzadeNemati
Hi Marta, thank you for your comment. You're right, bunches can differ by store. Each bunch is about 3 handfuls. I suggest that you use ghormeh sabzi dried herb mix since the ratios are good and they're ready to use 🙂
Alyssa
Shadi, , this looks really good! I think I need to make these for myself and the kids. Love this idea!
Shadi HasanzadeNemati
Hope you enjoy it!
Olga
Shadi, it looks perfect and tasty! Can’t wait to have this anytime of the day, love it!
Shadi HasanzadeNemati
Thank you Olga! Hope you enjoy it!
Poppy Elson
This is going to sound silly, but how much is a bunch? ^^
Shadi HasanzadeNemati
Oh not silly at all Poppy! I would say about 3 handfuls, you can also use ghormeh sabzi dried herb mix which you can find online or in Iranian and middle eastern shops, it's easy and tasty!
KBL
Thank you for posting the recipe! I just got some dried limes and am looking forward to making this. Can you clarify which type of parsley you use, flat or curly (and does it matter)? Thanks so much!
Shadi HasanzadeNemati
Hi! I use flat leaf parsley for this recipe. Hope you enjoy it 🙂
angeline
I have made this several times. Wonderful
Jusy
Yay!!! I just found your recipe on Pinterest. I had a Persian friend show me how to make this 25 years ago but I didn’t write the recipe down. I’ve been searching ever since, having lost touch with my friend and not knowing the name of this. It’s my favorite dish EVER! I’m so excited to make it. Thank you!
Shadi HasanzadeNemati
Hi Jusy! Hope you enjoy ghormeh sabzi!
Jade Najjar
Thank you so much for sharing this recipe! My Lebanese husband introduced me to Persian + Mediterranean cuisines and Ghormeh Sabzi is definitely one of my favorite recipes for cooler weather, but I've never made it myself. I will be trying to make this on Saturday and can't wait! Will be so delish with the crispy rice my habibi is so good at making. Looking forward to exploring your site more!
Shadi HasanzadeNemati
Hi Jade! Thank you for your comment. I hope you've made and enjoyed ghormeh sabzi today and have a great day!
Jade Najjar
Hi Shadi,
The ghormeh sabzi was delicious! Your recipe made it much simpler than I thought it would be. I used beef this time but I think I will try lamb next time!
I did notice (after I had already purchased fresh herbs for the recipe) that my local international grocer has the ghormeh sabzi dried herb mix. If I use that mix, how much should I use for this recipe? -- I saw where you mention soaking the dried herbs, but not the amount..
Jade
Justine
Hi Shadi,
My husband and I live in Shanghai. I'm American and he is Persian. Last summer his family came and visited us for a month after we were married and his sister cooked so many different delicious meals for us. I fell in love with the food. She left so many of the herbs and dried herb mixes behind when they went back to Iran. But since she doesn't speak English so well, I had to do my own research on how to use them. Your website has helped me sooooo much. I can now make Ghormeh Sabzi every Friday for my husband and I. It fills our home with the most loving smell, and I am so thankful for your recipes. Sadly, We just finished the last of our Ghormeh Sabzi dried herb mix. Since we are in China, its not possible to buy the mix online. I was wondering if I could purchase the dried ingredients online here and make my own mix. And if so, should I adjust the dried mix portions, or can I replicate the "fresh" herb mix recipe you provide with dried spices? Thanks again so much!
Shadi HasanzadeNemati
How sweet Justine! I'm glad to know you enjoy Persian food. I suggest you try to find the ghormeh sabzi mix at a Persian, Middle Eastern or Mediterranean shop if possible. Sadaf is a popular brand that you can probably find there as well, but honestly, any brand of ghormeh sabzi dried herb mix would work. If you cannot find the mix, then yes, you can make your own mix but make sure not to use too much fenugreek as it might make the stew bitter. Enjoy!
Sarah
Salam Shadi! How does canned sabzi compare? Have you ever tried them? If so, is there one that you would recommend?
Thank you!
sandra
hi I am very excited to try this-just wondering- you give measurements for the fresh herbs (unless I missed something?)- how much of each herb would i use if i use it dry please? thanks
Shadi HasanzadeNemati
Hi Sandra, thank you for your comment. I suggest that you purchase ghormeh sabzi herb mix instead of making your own mix since it could be a little tricky to make it with the right ratios. You can purchase the mix online: http://amzn.to/2DShpmA also, some Iranian or middle eastern shops have it as well. Hope you give it a try and enjoy!
Alli
I’m always excited to find new recipes that use lamb! I’m usually intimidated by cooking foreign dishes but you’re directions are great and I’d totally give this a try!
Shadi HasanzadeNemati
Thank you! Hope you like this recipe!
Liz
I'd never heard of ghormeh sabzi but this is such a great recipe! Thank you for sharing! I need to try more Persian recipes 🙂
Shadi HasanzadeNemati
Hope you enjoy this recipe!
Dariana
That looks so yummy! I’ll definitely try my best to cook it! Thanks for recipe! Actually I have one question about cooking process. What is the approximate weight of each bunch of green vegetables? I have noticed that a weights of bunches range in shops from 30 grams to 100🤔.. I’m puzzled
Shadi HasanzadeNemati
Hi Dariana, please opt for herb bunches that weigh between 50 and 100 grams. This dish is very forgiving so a little bit over and under will be totally fine 🙂
tori
I made this exactly according to the recipe (with dried herbs) but was not satisfied. The flavor was not very deep.... I don't know if the particular herb mixture (Pamir brand) I used was the problem....maybe the recipe needs tomato paste or something? Or maybe the salt and pepper should be added earlier to get into the beans and the meat? It ended up being a lighter color than all the ghormeh sabzi I've eaten, and there wasn't any dark oil floating on the top. I usually really enjoy ghormeh sabzi, but this was meh
Shadi HasanzadeNemati
Hi Tori, Persian food is usually very mild and the flavors are usually not bold. It could also be the herb mix, I haven't heard of the brand you mentioned. As for the color, it's most probably because you didn't saute the herbs enough to give them the dark color. Adding more oil will also give you the floating oil on top.
Erica Schwarz
This was DELICIOUS! So packed with flavor we loved it!