ghormeh sabzi recipe

The Best ghormeh sabzi recipe

Ghormeh Sabzi (Persian Herb Stew)

4.8 from 726 votes

A traditional Iranian stew made with tender lamb, aromatic herbs, and a rich tomato-based sauce. Ghormeh Sabzi is a comforting dish often served during festive occasions.

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Prep Time30 mins

Cook Time1 hour 30 mins

Resting Time0 mins

Total Time1 hour 30 mins

Servings: 6Cuisine: InternationalCalories: 520 kcal

🥘Ingredients

For the Meat

• 1.5 kg lamb shoulder or leg, cut into chunks
• 2 tbsp olive oil
• 1 tsp salt
• 1 tsp black pepper

For the Herbs

• 1 bunch fresh dill, chopped
• 1 bunch fresh parsley, chopped
• 1 bunch fresh cilantro, chopped
• 1 bunch fresh mint, chopped
• 1 bunch fresh savory (or 2 tbsp dried)
• 1 bunch fresh thyme (or 1 tbsp dried)
• 1 bunch fresh fenugreek leaves (optional)

For the Sauce

• 2 large tomatoes, chopped
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1 tbsp ginger, grated
• 1 can (400g) crushed tomatoes
• 1 tbsp tomato paste
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp turmeric
• 1 bay leaf
• 1 tsp salt (adjust to taste)
• 1/2 cup water or lamb broth

For the Dough (Optional)

• 1 cup whole wheat flour
• 1/2 cup water
• 1/2 tsp salt

👨‍🍳Directions

1. 1
   Prepare the meat: Rinse the lamb chunks and pat dry. Season with salt and pepper.
2. 2
   In a large pot, heat olive oil over medium-high heat. Brown the lamb chunks on all sides, then remove and set aside.
3. 3
   In the same pot, sauté onions until soft. Add garlic, ginger, and spices (cumin, coriander, turmeric). Cook for 1 minute.
4. 4
   Add chopped tomatoes, tomato paste, bay leaf, and water/broth. Stir well and bring to a boil.
5. 5
   Return the lamb to the pot. Simmer for 45-60 minutes until meat is tender and sauce has thickened.
6. 6
   Prepare the herbs: In a separate bowl, combine chopped dill, parsley, cilantro, mint, savory, thyme, and fenugreek leaves.
7. 7
   Once the lamb is cooked, remove the bay leaf. Stir in the herb mixture and cook for another 5-10 minutes.
8. 8
   For the optional dough: Mix whole wheat flour, water, and salt to form a dough. Roll it out thinly and cut into small pieces.
9. 9
   Serve the Ghormeh Sabzi hot with the dough pieces or flatbread.

🔧Equipment

• Large pot or Dutch oven
• Knife and cutting board
• Mixing bowls
• Wooden spoon
• Measuring cups and spoons
• Oven (for optional dough baking)

📊Nutrition Facts (per serving)

🔥Calories: 520 kcal🧈Total Fat: 32g💛Saturated Fat: 10g❤️Cholesterol: 120mg🧂Sodium: 950mg🌾Total Carbs: 40g🥦Dietary Fiber: 8g🍬Sugars: 12g🥩Protein: 45g

📝Notes

Tips

• For extra richness, add a splash of cream or yogurt at the end.
• Substitute lamb with chicken or beef if preferred.
• Ensure herbs are fresh for the best flavor.
• Optional: Serve with a side of pickled turnips or cucumbers.

Adjustments: {“vegetarian”:”Replace lamb with mushrooms or lentils.”,”gluten-free”:”Use gluten-free flour for the dough if required.”}

❓ Frequently Asked Questions About Ghormeh Sabzi (Persian Herb Stew)

What is the key difference between traditional Ghormeh Sabzi and its modern variations?

Traditional Ghormeh Sabzi is a rustic dish made with fresh herbs, typically including parsley, cilantro, and mint, cooked in a slow-cooked broth with lamb or beef. Modern variations often use canned or dried herbs, pre-cut vegetables, or even meat substitutes, and may include ingredients like garlic, ginger, or spices like turmeric or cumin for added depth. The slow-cooking method remains essential, but some modern adaptations shorten the cooking time.

How do I choose the right type of meat for Ghormeh Sabzi?

The best meat for Ghormeh Sabzi is lamb shank or leg, as it’s tender enough to break down slowly in the broth. Beef leg or shoulder also works well. Avoid using pre-cut or pre-cooked meat, as it won’t absorb the flavors properly. If using beef, ensure it’s cut into large chunks to stay moist during the long simmering process.

Why does Ghormeh Sabzi require a long cooking time, and how can I speed it up if needed?

The long cooking time (at least 2–3 hours) allows the meat to tenderize and the flavors to meld deeply with the herbs and broth. If you’re short on time, you can:
– Use pre-cooked meat (like rotisserie chicken or pre-poached lamb) and simmer it for 1–1.5 hours.
– Parboil the meat first to help it break down faster.
– Increase the heat slightly in the later stages, but avoid boiling to prevent the broth from burning.

What herbs and spices are essential for authentic Ghormeh Sabzi, and can I substitute any?

The core herbs for traditional Ghormeh Sabzi are:
– Parsley (flat-leaf or curly)
– Cilantro (dhania)
– Mint (peppermint)
– Nastaran (Persian coriander, optional but traditional)

For spices, black peppercorns, bay leaves, and sometimes cardamom are key. Substitutions can include:
– Fresh cilantro instead of dried (if using dried, soak it first).
– Garam masala in small amounts for warmth (but avoid overpowering).
– A pinch of turmeric for color (though it’s not traditional).

How do I make the broth rich and flavorful without overpowering the dish?

A great Ghormeh Sabzi broth should be deeply aromatic but not overly salty or sour. Tips to enhance flavor:
– Use bone broth (chicken, lamb, or beef) for richness.
– Add onions, garlic, and ginger sautéed in oil before adding water.
– Simmer with bay leaves, cinnamon sticks, and whole peppercorns for 30 minutes before adding meat.
– Balance acidity with a splash of lemon juice or vinegar at the end (but avoid making it too tangy).
– Adjust salt gradually—taste as you go, as the meat will add its own flavor.

Can I make Ghormeh Sabzi ahead of time, and how should I store it?

Yes! Ghormeh Sabzi tastes even better the next day as flavors deepen. Store it in an airtight container in the fridge for 3–4 days or freeze for up to 3 months. When reheating:
– Do not boil—simmer gently to avoid drying out the meat.
– Add a splash of water or broth if the dish has thickened.
– If using fresh herbs, add them just before serving to prevent wilting.