How to Make Tabrizi Herb Stew (Ghormeh Sabzi)

According to Saed News’ culinary section, the residents of Tabriz prepare a distinctive version of this traditional Iranian stew, known as Tabrizi Ghormeh Sabzi. Renowned for their culinary skills, Tabrizi home cooks create a ghormeh sabzi with an extraordinary aroma and flavor.

Azerbaijan: The Birthplace of Ghormeh Sabzi
Some historians argue that the term ghormeh sabzi comes from Turkish and that the dish originated in Azerbaijan. In Turkish, qorma refers to a method of frying without oil. Traditionally, ghormeh referred to meat cooked without oil, a common practice in Azerbaijan. Over time, as cooking meat this way proved labor-intensive, the method evolved into the modern ghormeh sabzi. Tabrizi Ghormeh Sabzi may represent one of the most authentic versions of this classic stew.

How to Prepare Tabrizi Ghormeh Sabzi

Step 1:
Cowpea beans do not require pre-soaking. However, if using red or pinto beans, soak them overnight. Authentic Tabrizi ghormeh sabzi is always made with cowpea beans.

Step 2:
Clean and finely chop the herbs. Wash them thoroughly, drain, and dry. In a skillet, dry-fry the herbs first, then add a small amount of oil and continue frying until the color darkens.

Step 3:
Dice the onions and fry until caramelized. Add the meat and sauté until it changes color. Next, add the beans, discarding their soaking water, and combine with the sautéed herbs.

Step 4:
Wash and pierce the dried limes, then add them to the pot. Pour in 4 cups of water, bring to a boil over high heat, then reduce to low and simmer gently until cooked.

Step 5:
Once the beans and stew are tender, add fenugreek, salt, and saffron. Let the stew thicken and the flavors meld.

Golden Tips for Perfect Ghormeh Sabzi:

1. For a tangier stew, add a bit of sour grape juice (abghooreh) or lemon juice.

2. Some Tabriz cooks enhance the color by adding a tablespoon of tomato paste or slices of fresh tomato in the last 15 minutes of cooking.

3. Soaked dried plums can also be added for extra richness.

4. The more you fry the herbs, the darker and more flavorful the stew becomes—but excessive frying reduces vitamin content. Decide whether flavor or nutrition is your priority.

5. Simultaneously cooking beans and meat is safe; the dried limes prevent them from breaking down.

6. Fresh fenugreek can replace dried, with about 100 g per 500 g of herbs. Some Tabriz cooks also add a bit of spinach.

7. Add salt only at the end to prevent toughening the meat.

Final Thoughts:
Tabrizi Ghormeh Sabzi is among the most flavorful versions of this beloved Iranian stew. For the herb mix, use leek, parsley, and a touch of fenugreek. While other beans can work, cowpea beans are preferred for an authentic taste.