Name: Ghormeh Sabzi – Persian Herb Stew (Authentic Meat-Free) Recipe
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Cuisine: Persian
Ingredients: 2 bunches fresh parsley – 2 cups chopped; 1 bunch cilantro/coriander – 1 cup chopped; 3 cups fresh spinach; 4 green onions / scallions (green part only); 1 large onion – diced into small cubes; 10oz / 300g cremini mushrooms; 2 tablespoons dried fenugreek leaves; 1 teaspoon turmeric powder; Salt and black pepper to taste; Optional good pinch of ground saffron; 2 cups vegetable broth (low sodium preferred); 4 tablespoons extra virgin olive oil; 1 can red kidney beans – drained and rinsed; ½ lemon juiced; 4 dried limes (limoo amani); 2-3 tablespoons boiling water (for saffron infusion, optional)

Ingredients

2 bunches fresh parsley – 2 cups chopped

1 bunch cilantro/coriander – 1 cup chopped

3 cups fresh spinach

4 green onions / scallions (green part only)

2 tablespoons dried fenugreek leaves

1 large onion – diced into small cubes

1 teaspoon turmeric powder

2 cups vegetable broth (low sodium recommended)

4 tablespoons extra virgin olive oil

1 can red kidney beans – drained and rinsed

10 oz / 300 g cremini mushrooms

½ lemon, juiced

4 dried limes (limoo amani; substitute with additional lemon or lime juice if unavailable)

Salt and black pepper to taste

Optional: a good pinch of ground saffron

Instructions

Step 1: Finely chop the parsley leaves, cilantro (including stems), spinach, and the green parts of the green onions.

Step 2: Clean the mushrooms and chop them into halves or quarters, depending on their size.

Step 3: In a saucepan or pot, sauté the mushrooms in 1 tablespoon of olive oil over medium-high heat. Season with salt, pepper, and a light sprinkle of turmeric powder.

Step 4: Once the mushrooms are nicely browned, transfer them to a bowl and set aside.

Step 5: In the same pan, sauté the diced onions in 2 tablespoons of olive oil until translucent. Add 1 teaspoon of turmeric and cook for a few minutes to enhance the spice and color.

Step 6: Add another tablespoon of olive oil and then add all the chopped herbs along with the dried fenugreek leaves. Fry the herbs gently, stirring continuously for 15-20 minutes over medium heat until they have wilted and darkened in color.

Step 7: Meanwhile, carefully poke holes in each dried lime using a fork or knife to release their flavor.

Step 8: Once the herbs are a dark green, add the vegetable broth, 2 cups of water, dried limes, and season with salt and pepper. Cover and let it simmer gently over low heat for 30 minutes.

Step 9: After 30 minutes, add the sautéed mushrooms, kidney beans, lemon juice, and optional saffron water (made by infusing ground saffron in boiling water for a few minutes). Cover and simmer on low for another 30-45 minutes.

Step 10: Check halfway through to adjust seasoning and consistency. Add a bit of water if the stew is too thick, but avoid making it watery. Serve warm with Persian rice and a fresh Shirazi salad.

Tips & Variations

If limoo amani (dried limes) are unavailable, use extra lemon or lime juice to provide the characteristic tangy flavor.

For a richer flavor, prepare saffron water by steeping a pinch of ground saffron in hot water before adding it to the stew.

Use fresh herbs whenever possible to capture the authentic taste of Ghormeh Sabzi.

Adjust the amount of dried fenugreek carefully; its flavor is strong and can easily overpower the dish.

FAQs

Can I make Ghormeh Sabzi without dried limes?

Yes, if you can’t find dried limes, you can substitute with additional lemon or lime juice to achieve a similar tangy flavor, though the taste will be slightly different.