Khoresh Ghormeh Sabzi Recipe – Persian Herb Stew with Beef and Beans

The excellent taste and aroma of freshly cooked vegetables with meat in korma sabzi stew

All Iranian men say their mother’s cooked khoresh ghormeh sabzi is the best. But I dare say that I make Persian herb stew, which is even tastier than my mother and wife. Everyone says that Qorme Sabzi has a special taste, but believe me, it is much simpler than that.

Two important things must be considered when cooking this authentic Iranian stew. One is to keep the cooking time in mind, and the second is to use fresh ingredients.

The cooking time should be between 4 and 6 hours and can be made without a pressure cooker. The necessary ingredients are vegetables and fresh meat.

One of the best and most popular Iranian old stews is Qormeh sabzi. Its history in Iran dates back 2000 to 5000 years.

This stew has different recipes among different Iranian tribes. But we tell you the main recipe for qorme sabzi. This stew is served with Persian rice.

Persian rice or polo is always served with qormeh sabzi stew. The herbs are the stew’s most important and fragrant component.

This food is next to other green stews, such as aloo esfenaj stew and khoresh karafs. But the most popular green stew is Persian Fresh Herbs.

In addition, green stews always use herbs such as fenugreek, parsley, leek, mint, and coriander.

The seasonings of this stew are usually lemon juice, limoo amani, sour orange juice, and Sour grape juice. The most important point and part of the korma sabzi recipe is the right ratio of the composition of its herbs, which makes it taste better.

Ghormeh sabzi or Khoresht sabzi , also spelled qormeh sabzi, is an Iranian herb stew. It is considered the national dish and is a very popular dish in Iran.[1] Ghormeh sabzi has different variants, which are based on the difference between beans and meat.

Sourced: wikipedia

You can make korma sabzi with fresh or dried herbs but its taste is better with fresh herbs. Today in meals cook we will teach you how to prepare qorme sabzi stew. Stay with us.

Now it’s time to go to the Persian herb stew recipe:

For: 4 people

Preparation: 20 minutes

Cook for: 4 hours

My experience table:

My level of interest is from 1 to 10 10
The ease of cooking Hard
Served for Dinner, Launch
Suggest for Daily meal, party meal
What is served with? Onion, salad shirazi, mast o khiar


ghormeh sabzi ingredients

Red bean  ½ cup
Limoo Amani 5 pcs
Cross rib roast or another marbled beef cut into 2-inch cubes  2 pounds
Turmeric powder 1tsp
Onion(sliced very thin and fried to golden brown or about 4 ½ -5 ounces of fried onions) 1 ½
Ground black pepper ½ tsp
Salt  1 tsp
Oil  4 tbs
Ghormeh sabzi herbs 1 pounds
Water  2-3 cups
Lemon juice optional

Khoresh ghormeh sabzi recipe:

khoresh ghormeh sabzi recipe info

Instruction :

1. Pick up the onion, slice it very thin, and fry it to golden brown in hot oil. Then add salt, turmeric powder, and ground black pepper to it, and then add meat and saute it in oil.

onion for ghormeh sabzi

fried to golden brown in hot oil

2. Now, you can add the herbs and saute them in oil until the color of the herbs gets dark. Be careful not to burn it.

(If you have fried them before, saute them in oil for a few minutes, and then you can add another thing. But if you use fresh herbs, you should fry them in oil for minutes until the herbs’ color gets dark.)

add the herbs and saute them in oil until the color of the herbs get dark

3. If you like the taste of herbs in this food, you don’t need to add sour seasoning (lemon juice), but if you like the taste of something sour, now it’s time to add it.

ghormeh sabz step by step

4. In this level, add red beans and limoo amanis.

add limoo amani to ghormeh sabzi

5. Finally, add water to it and bring it to a boil over medium heat.

add water to it and bring to a boil over medium heat

Any time it comes to a boil, reduce the heat to low, cover the pot, and let it boil for 3 to 4 hours until the stew water and the stew glaze(see a layer of oil on it)

step 5 ghormeh sabzi

6. Your unique ghorme sabzi is now ready, and you can enjoy eating it with saffron rice and tahdig.

khoresh ghormeh sabzi scaled

ghormeh sabzi is ready

Tahdig ghormeh sabzi:

tahdig ghormeh sabzi

tahdig ghormeh sabzi is an important and delicious part of this food. In Iran, many people are fans of tahdig in most foods with pilaf, such as qormeh sabzi, khoresh gheymeh, fesenjoon, etc.

Tahdig can be diffrent.For example, tahdig noon (bread) and tahdig sibzamini (potato tahdig) that in different pilafs and foods; we can have any of these depending on the stews and pilafs.

In stews, we make tahdig noon (bread), and in pilafs, we mostly make tahdig sibzamini (potato tahdig) such as loobia polo,adas polo.

5 Tips for Cooking Delicious Qormeh sabzi:

ghormesabzi stew

  • Don’t use too many red beans in this stew.
  • Too much frying of vegetables causes the loss of vitamins.
  • Adding fenugreek seeds to this stew will double its aroma if you have fenugreek seeds.
  • ‌If you use dried herbs to prepare this stew, it is better to know that a large amount of fenugreek makes the stew bitter. To solve this problem, it is better to use dried fenugreek. In addition to not making the stew bitter, dried fenugreek creates an aroma, and the memorable taste is also in the stew.
  • If you want to use dry fenugreek or fenugreek powder, you should first soak it a little with water and add it to the stew at the end of cooking when the food is almost ready.

How to store ghormeh sabzi in fridge?

  • You should pay attention to some important points to keep this stew.
  • Never leave the hot stew in the refrigerator; allow the stew to reach room temperature, and then store it in a closed container in the refrigerator.
  • To freeze the stew, you can usually store it in a closed plastic container in the freezer for 1-2 months.
  • Usually, I try to freeze the stew for less than a month, because freezing the stew for too long will cause the vegetable nutrients to disappear.
  • Remove the limoo amani from the stew before freezing it because the presence of lemon makes the stew bitter and black.
  • To remove the stew from the freezer, transfer it to the refrigerator the night before, and do not heat it directly. Reheat the stew with a few tablespoons of water on low heat.
  • Avoid defrosting by macro because it will reduce the water of the stew and dry the stew.


how long to cook ghormeh sabzi

1.What to serve with khoresh ghormeh sabzi?

masto khiar and Salad shirzai served white this stew long to cook ghormeh sabzi?

It takes 3 to 4 hours, but I always let it simmer over low heat for even 10 to 12 hours to let the stew glaze better.

3. What are the main ingredients in this stew?

The main ingredients in this stew are a mixture of fresh qormeh sabzi herbs, beans (usually red kidney beans), meat (such as beef or lamb), onions, limoo amani, cooking oil, and spices (such as turmeric, salt, black pepper).

4. How to make this stew with frozen herbs?

There is no difference between the way of cooking this stew with fresh herbs and frozen herbs. The only difference is that You should take the frozen vegetable out of the freezer a few hours before so that the ice melts and you can easily saute and use it.

5. How many dried ghormeh sabzi herbs do I need for a kg of meat?

For 1 kg of meat, you need 165g of dried ghormeh sabzi herbs

6. How do I prepare the fresh herbs for Khoresh Sabzi?

 To prepare the fresh herbs for this Persian stew, wash them thoroughly and finely chop them.

You can use a food processor for easier chopping but do not over-process them into a puree.

The herbs are a key component of the dish and contribute to its distinctive flavor, so it’s important to use fresh herbs for the best results.

7. Can I freeze Khoresh Ghormeh Sabzi?

 Yes, you can freeze this Persian stew for later use. However, it’s best to freeze the stew without adding any rice or bread, as these can become mushy when frozen and reheated.

You can store the stew in an airtight container or freezer-safe bag for up to 2 months.

8. Which kind of bread we should use for tahdig of ghormeh sabzi?

Enough pieces of Lavash (Persian flat bread) to cover the bottom of the pot (or an 8-inch flour tortilla cut into 6 wedges)

Did you like a recipe for this stew?

  • If you have experience eating khoresh e ghormeh sabzi, please say your comment.
  • If you are looking for vegetarian food, I suggest you this stew without lamb.
  • You can ask me questions about Persian Khoresh Ghormeh Sabzi paste in the comments. I will answer your questions as soon as possible.
  • if you make this stew and love the taste of it, please share your pic with us in @meals cook Facebook & mail.


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Chef Haghighi

I am Chef Haghighi with ten years of cooking experience and setting up many restaurants and fast food in Iran and Turkey. I am interested in writing recipes on my website. I have the TCA international culinary qualification.I have the experience of successfully launching more than 20 restaurants and fast food in USA and Turkey. I have opened all kinds of traditional restaurants and fast food in Iranian and Turkish style. You can contact me for advice on equipping restaurants and fast food In the shortest possible time and for free, I will provide you with advice on buying fast food equipment and setting up a fast food restaurant.

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  1. Hi dear mohsen
    I read your recipe for ghormeh sabzi and cooke it with my mother ,but for the recipe of tahdig ghormehsabzi i am confuse
    Please explain more to me about tahdig ghormeh sabzi

    1. hi dear anna
      i am so happy that you like and try ghormeh sabzi recipe , we discuss about tahdig ghorme sabzi in this article
      but if you want more information about tahdig recipe, you can visit tahdig recipe.

  2. Hi mohsen ,i have a question
    Can I use canned beans instead of dried beans in khoresh ghormeh sabzi?
    is it good in your opinion?

    1. Hi dear Hilary ,yes you can use canned beans instead of dried beans in khoresh ghormeh sabzi
      but you should add it in final steps.

    1. Hi dear mandana,Hello, if you are in United stace and you have access to a slow cooker, yes, you can easily make the excellent khoresh ghormeh sabzi

    1. Hi,if you dont have access to lavash bread or any persian bread,you can use potato.
      i suggest you to read an article abouttahdig recipe.

    1. Hi dear luna, Depending on your taste, you can use mutton or veal in Ghormeh sabzi stew

  3. Hi Mahsa i read korma sabzi recipe and for the first time i fell in love with persian food
    and i have another question , what is sabzi ghormeh?

    1. Hi dear Karolin,I’m so glad korma sabzi recipe was helpful to you,sabzi ghormeh is mix of this persian vegtables:Parsley, Coriander, chives, Spinach, Fenugreek

    1. Hi dear Nick, Ghormeh sabzi is usually served with persian rice but you can served it with barbari bread or sangak bread,
      with korma sabzi is served persian doogh.

    1. Hi dear Samanta, I’m glad you were satisfied with my recipe,
      Yes yo can see here kabab koobideh recipe.

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