Learn Once and For All How To Cook a Well-Stewed Ghormeh Sabzi The Tehran Way / The Most Delicious National Dish of Iran!

One of the most important aspects of preparing Ghormeh Sabzi is preparing the herbs. The herbs must be properly measured, finely chopped, and fried since the entire aroma of Ghormeh Sabzi depends on the combination and proportion of its herbs. Stay with us in this article to learn the correct proportion of each herb in Ghormeh Sabzi and, ultimately, cook a fragrant and flavorful stew.

Preparing the Herbs for Ghormeh Sabzi

The proper balance of herbs plays a crucial role in the fragrance and deliciousness of Ghormeh Sabzi. The main herbs include leek (tareh), parsley, coriander, fenugreek, and spinach, which are commonly found in most versions of this dish. However, in different regions of Iran, local and unique herbs may also be used.

Why is less fenugreek used in Ghormeh Sabzi?

Fenugreek has a strong and pungent aroma, so it is used in small amounts. Using too much fenugreek can make the stew bitter.

Regional Variations in Ghormeh Sabzi Herbs

• Northern Iran: Wild local herbs like "Khallash" and a small amount of "Chochagh" are added for extra flavor.

• Tabriz (Azerbaijan): Tabrizi-style Ghormeh Sabzi is slightly spicier as more leek and spinach are used. Additionally, "Dash Kalmi" (white stone cabbage) leaves are added, and some people also use tarragon along with fenugreek.

• Fars & Khuzestan Provinces: The herb mix is more diverse, including leek, parsley, coriander, dill, spinach or Swiss chard (or both), fenugreek, and green garlic.

  

  Steps for Preparing the Herbs

1. Clean the herbs, removing any yellowed or damaged leaves.

2. Wash the herbs thoroughly multiple times and disinfect them.

3. Drain the washed herbs in a colander to remove excess water.

4. Spread the herbs on a clean surface or a cloth to air dry.

5. Finely chop the herbs—they should be much finer than herbs used for soups and rice dishes.

6. Sauté the herbs over medium heat until they release moisture, then add a little oil and fry them properly. Be careful not to burn them as overly darkened herbs will ruin the flavor.

7. Let the sautéed herbs cool, then portion them into freezer bags and store them. Do not freeze a large amount in a single bag, as defrosting and refreezing will spoil the herbs.

✅ Finely chop the herbs for a richer and oilier stew.
✅ Use fresh herbs for a better color and aroma. If freezing, store them raw and fry before cooking.
✅ Do not over-fry the herbs, as excessive frying destroys nutrients.
✅ Use minimal fenugreek to prevent bitterness.
✅ Adding a little dried celery leaves enhances the aroma.
✅ To avoid darkening the stew, add oil immediately when frying the herbs instead of waiting for them to dry out first.
✅ Instead of fresh fenugreek, use a heaping tablespoon of dried fenugreek for a better taste.

A common mistake is over-frying the herbs, turning them black, thinking this enhances the stew. However, this destroys all the vitamins and proteins. Instead, the fine chopping method is what truly gives the stew a thick, rich texture.

Do not chop all the herbs together—each should be chopped separately. Since coriander and parsley are more delicate than leek, they should be added after the leek and spinach are sautéed.

The herbs should not turn black while frying—just enough frying to bring out the aroma is sufficient. If storing in the freezer, use solid fat (like ghee or shortening) instead of liquid oil for longer shelf life.

2. Dried Limes (Limoo Amani)

To remove bitterness, pierce the dried limes with a fork and boil them for 10–15 minutes before adding them to the stew. You can change the water once or twice to further reduce bitterness.

3. Beans in Ghormeh Sabzi

Traditional Ghormeh Sabzi uses large red kidney beans, though pinto beans or black-eyed peas are used in some regions. To prevent bean skins from peeling, pre-cook them separately and add them in the last 10 minutes of cooking. If cooking them with meat, avoid adding salt, as it toughens the beans.

1️⃣ Heat oil, sauté chopped onions, then add meat, turmeric, and black pepper. Fry for 15 minutes, stirring constantly.
2️⃣ If beans are not pre-cooked, add them now with water and let everything simmer until the meat is nearly tender.
3️⃣ Once the meat is mostly cooked, add fried herbs and a little salt—this helps keep their green color.
4️⃣ Reduce the heat and let it simmer for 1.5 hours to develop the flavor.
5️⃣ Add dried limes, fried onions, tomato paste (optional), and salt. If beans were pre-cooked, add them now.
6️⃣ Final touch: Once off the heat, stir in fresh lemon juice for an extra kick.

Pro Tip: If the stew is not thick enough, drop a few ice cubes in the pot 10 minutes before serving. This helps bring out the oil for a perfectly rich consistency.

🍋 Torshi (Pickles)
🧅 Raw onions
🥛 Local doogh (yogurt drink)
🥗 Shirazi Salad (with lemon juice or verjuice for better iron absorption)

⚠ Avoid eating it with yogurt, as calcium blocks iron absorption from meat!

Enjoy your authentic and flavorful Ghormeh Sabzi! 😋