How to cook Ghormeh Sabzi stew

  • Prep Time : 20m
  • Cook Time : 4:0 h
  • Ready In : 4:0 h

Of course everyone in Iran and the other countries love Ghormeh Sabzi! Gheymeh and Ghormeh sabzi are the most popular stews between iranian people. This is the main persian stew recipe of Ghormeh Sabzi. The best meat for Ghormeh sabzi is lamb shoulder. Try use less of fenugreek, it help you to avoid be bitter.


  • 3 onions
  • 500 gr meat
  • Ghormeh vegetables (250 gr leek, 300 gr parsley, 20 gr fenugreek, 80 gr spinach, 80 gr coriander)
  • 2 to 4 lamb shank
  • salt, pepper and tumeric
  • Red beans 100 gr
  • Black lime for each one 1 lime
  • Some oil


Step 1

Soak red beans overnight. Boil lamb shanks with a half onion and 1 teaspoon tumeric and add some water until top of the lamb shanks for 2 hours. Then,

Step 2

Fry Ghormeh vegetables by oil and 1 teaspoon tumeric until they fry completely and their color is dark green.

Step 3

Fry 2 onions and meats. Chopped meats like big cube. After changing color of meats, add lamb shanks and their boiled water to it. Let them to boil for 10 minutes.

Step 4

Add red beans to stew and let them boil until meat and beans are cooked. Then add fried Ghormeh vegetables to it. Let them cook for 1 hour.

Step 5

Take the kernels of black limes and add them to the stew with salt. The amount of salt is optional. Let them cook until the stew cook completely.

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