Ghormeh Sabzi – Persian Herb Stew (Authentic Meat-Free) Recipe
Ghormeh Sabzi is a traditional Persian herb stew made with a vibrant mix of fresh herbs, kidney beans, and mushrooms, simmered slowly to develop deep, aromatic flavors. This authentic meat-free version highlights the rich, tangy notes of dried limes and saffron, creating a comforting dish perfect for a hearty lunch or dinner, served alongside fluffy Persian rice.
- Prep Time: 30 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 2 hours
- Yield: 5 servings 1x
- Category: Stew
- Method: Stovetop
- Cuisine: Persian
- Diet: Vegetarian
Ingredients
Scale
Herbs and Vegetables
- 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
Spices and Seasonings
- 2 tablespoons dried fenugreek leaves
- 1 teaspoon turmeric powder
- Salt and black pepper to taste
- Optional good pinch of ground saffron
Liquids and Others
- 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)
Instructions
- Prepare Herbs: Finely chop the parsley leaves, cilantro (including stems), spinach, and the green parts of the green onions to ensure they cook evenly and release their full flavor.
- Clean and Chop Mushrooms: Clean the cremini mushrooms thoroughly and chop into halves or quarters depending on size for consistent cooking.
- Sauté Mushrooms: Heat 1 tablespoon of olive oil in a saucepan over medium-high heat. Add the mushrooms, season with salt, pepper, and a light sprinkle of turmeric powder. Cook until nicely browned. Remove and set aside.
- Sauté Onions: In the same pan, add 2 tablespoons of olive oil and sauté the diced onions until translucent. Stir in 1 teaspoon of turmeric and cook for a few more minutes to enhance color and flavor.
- Cook Herbs: Add another tablespoon of olive oil to the pan along with all the chopped herbs and dried fenugreek leaves. Stir continuously and fry them down over medium heat for 15-20 minutes until wilted and a dark green color, being careful not to burn them.
- Prepare Dried Limes: Carefully poke a few holes into each dried lime using a fork or sharp knife to release their flavor during simmering.
- Infuse Saffron (Optional): In a small glass, add a pinch of ground saffron and pour 2-3 tablespoons of boiling water. Allow it to infuse while you continue cooking.
- Simmer Stew Base: Pour in the vegetable broth, 2 cups of water, add the dried limes, and season with salt and pepper. Cover with the lid and let the mixture simmer gently over low heat for 30 minutes.
- Add Remaining Ingredients: Stir in the sautéed mushrooms, kidney beans, fresh lemon juice, and saffron water if using. Cover again and simmer slowly on low heat for another 30-45 minutes to blend flavors.
- Final Adjustments: Check the stew halfway through the final simmer. Taste and adjust seasoning as needed. If the stew is too thick, add a splash of water to achieve a balanced consistency—it should be neither too dry nor too watery.
- Serve: Serve your Ghormeh Sabzi hot alongside Persian rice and a fresh Shirazi salad for an authentic dining experience.
Notes
- Dried limes (limoo amani) are essential for the authentic tangy flavor; if unavailable, increase the amount of lemon or lime juice.
- Cooking the herbs slowly and thoroughly is key to developing the stew’s deep color and flavor.
- Saffron infusion is optional but adds a beautiful aroma and subtle complexity.
- Keep the heat low during simmering to avoid burning the herbs and to allow flavors to harmonize.
- Adjust seasoning and water levels according to personal preference and desired stew thickness.
Keywords: Ghormeh Sabzi, Persian herb stew, vegetarian Persian stew, mushroom kidney bean stew, authentic Persian recipe, limoo amani, dried lime stew
