Useful Stuff to Know » article » Gormeh Sabzi Recipe - Persian Herb Stew with Beef or Chicken » Nov 23, 11:09 PM

Gormeh Sabzi Recipe - Persian Herb Stew with Beef or Chicken

Here’s a really healthy dish, considered a favorite by many Persians. It has an exotic flavor, is packed with green leafy veggies, and leaves me feeling great instead of heavy or tired. It’s a green colored thick stew eaten with rice. I’ve made several batches, refining the recipe each time. Here is my best:


2 lbs of meat (beef stew cubes, or chicken, or both)
1 chopped onion
1 can of broth, or 1 rounded teaspoon “Better Than Bouillon” paste
4 dried Persian limes (or half a lime unpeeled thrown into the stew)
1-2 cans of kidney beans
2-4 bunches of fresh curly parsley — important, can’t skip this, and the more the better.
3 TBSP oil


1) Soak meat in salty water for 15 minutes. Then drain but don’t rinse.

2) Meanwhile, coarsley chop the greens and puree them with broth/water in a blender or food processor (or chop them fine). Use enough water/broth to puree to the consistency of creamed spinach.

3) On medium-high heat, get a pot nice and hot. Add the oil and half the onions and brown them well. Should only take 2 minutes to brown, or else heat wasn’t high enough.

4) Add meat, vegetable puree, kidney beans, and limes. Bring to a boil and then turn to a simmer. Simmer for an hour.

5) Add the rest of the onions and simmer for another 30-60 minutes. Lid on if stew is thick, lid off if too liquidy in order to boil off some of the water.

6) Add salt to taste. Eat with steamed rice.

Tip: Can be simmered up to 4 hours. Can be cooked in a crockpot instead. Do not use dried parsley, only frozen or fresh. The limes are essential, partly for the slight tang, but mostly for the flavor of the citrus oils found in dried Persian limes.

Tip: This dish is amazing ladled atop some crusty bread and with melted cheese atop, a neutral cheese such as muenster or provolone. Sort of a Persian-Etruscan Acquacotta.