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Ghormeh Sabzi (Persian Herb Stew)

Rated as 4.91 out of 5 Stars

"Ghormeh sabzi is deliciously savory and loaded with the flavors of several different green herbs. It's traditionally served atop white rice (polow). You can also serve it with lavash bread."
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3 h 9 m servings 342
Original recipe yields 6 servings


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  1. Heat 2 tablespoons oil in a large pot over medium-high heat. Add onion; cook and stir until deep golden brown, 10 to 15 minutes. Stir in turmeric for 1 to 2 minutes. Add chuck cubes; cook until coated in turmeric and browned on all sides, 8 to 10 minutes.
  2. Heat remaining 2 tablespoons oil in a separate pot over medium heat. Add spinach, green onions, parsley, cilantro, chives, and fenugreek leaves; cook and stir until deep dark green in color, 5 to 10 minutes.
  3. Stir spinach mixture into the onion and chuck mixture. Pour in enough water to create a slurry consistency. Season with salt and pepper. Pour in lemon juice. Reduce heat, cover, and simmer stew until greens soften, about 1 hour.
  4. Pierce dried limes with a fork and add to the stew. Continue simmering until chuck is tender, 30 minutes to 1 hour. Stir in red kidney beans. Cook until flavors combine, about 30 minutes. Discard dried limes before serving.


  • Cook's Note
  • Substitute lamb stew meat for the chuck roast if preferred.

Nutrition Facts

Per Serving: 342 calories; 22.5 18.1 18.3 51 225 Full nutrition

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Read all reviews 5
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its so delicious.

I Absolutely Love this recipe. My father is Persian and cooks this all the time and it is one of my all time favorites soups. Thankyou so much for this recipe. Now , I can continue to make it...

Very good different type of stew, I will make it again

I had to make it from scratch because I didn’t have any dry ingredients in the house. So much flavor and so easy to make.