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Ghormeh Sabzi (Persian Herb Stew), Kateh

Ghormeh Sabzi (Persian Herb Stew)

Ghorme sabzi is a combination of herbs and meat. To cook ghorme sabzi you have to chop and fry the herbs and then cook them along with meat and some other ingredients such as dried limes. Cook a dish of Persian style rice (polo or chelo) to serve with ghorme sabzi.
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Course: khooresht ( Stew ), Main Course
Cuisine: Persian
Keyword: Ghormeh Sabzi, Persian Herb Stew
Prep Time: 1 hour
Cook Time: 4 hours
Servings: 4 people
Calories: 151kcal
Cost: $20


  • 4 cluster parsley (Jafari, جعفری)
  • 1 bunch cilantro (Geshniz, گشنیز )
  • 4 green stems scallions (Piazche, پیازچه)
  • 1 cluster fenugreek (Shanbalile, شنبلیله)
  • 1 cup red kidney beans (loobia ghermez, لوبیاقرمز), soaked for 12 hrs
  • 2 lb cubed lamb or calf 1Kg
  • 1 diced onion
  • 4 dried limes (Limoo Amani, لیموعمانی), soaked for 1 hrs
  • 1 TS turmeric
  • Salt & pepper to your favor


  • Clean and wash the herbs, chop them finely after they are dried.
  • Cook the meat to a medium rate along with fried diced onions on a slow heat
  • Pour the oil into a pan and fry the herbs
  • Add the fried herbs to the half-cooked meat
  • Add 1 ts of turmeric
  • Add kidney beans and cover the composition with water
  • Wait until the beans and meat cook
  • After beans and meat are cooked, pierce the dried limes with a fork and add them to the composition.
  • Add salt and pepper
  • Your meal is ready after 2-2.5 hours. Enjoy your ghorme sabzi’s alluring smell & taste.



Uniqop’s advice:

  • if you add salt and limes earlier, it can obstacle the process of meat cooking.
  • Soak the beans for 24 hours and rinse and resoak them two or three times for a better result.
  • Separate the limes’ seeds to prevent any bitter flavor may be caused by limes.
  • If you do not have access to the stew meat, you can use fried meatballs made out of ground meat(koofte ghelgheli, کوفته قلقلی).


Calories: 151kcal