How to cook Ghormeh Sabzi stew

Preparation time
120 mins
Cooking time
240 mins
Posted by
Posted on
250 gram
500 gram
300 gram
20 gram
80 gram
80 gram
How to cook Ghormeh Sabzi stew

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.


  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,
  2. Fry all vegetables together by oil and 1 teaspoon tumeric until they fry completely and their color is dark green.
  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.
  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.
  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.

One comment

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