SAEDNEWS: Tehrani Ghormeh Sabzi brings together a harmony of fresh herbs and tender beef to create Iran’s beloved herb stew, showcasing the unique Tehrani balance of flavors that delights both seasoned cooks and curious food lovers.
Ghormeh Sabzi is an authentic Iranian stew celebrated for its extraordinary aroma and flavor. Few can resist its rich, herby depth. Interestingly, every region of Iran has its own twist on this classic dish. Today, we’ll teach you how to make the Tehrani version of Ghormeh Sabzi. The first major difference between regional styles lies in the herb mix: in Tehran, equal parts leek and parsley are combined with a smaller amount of fenugreek. In contrast, southern provinces like Fars and Khuzestan use equal parts parsley and leek, alongside equal measures of cilantro and spinach, plus dill, fenugreek, and fresh garlic. In Azerbaijan, the ratio favors leek above all, followed by parsley, cilantro, spinach, and a touch of tarragon. Generally, the preferred blend is leek, half as much parsley, half as much cilantro, and modest quantities of fenugreek and spinach. Beyond proportions, finely chopping the herbs is crucial for color and the stew’s perfect texture—aim for very small pieces. Another key distinction in Tehran’s version is the bean choice: while some regions use black-eyed peas or pinto beans, Tehrani Ghormeh Sabzi typically calls for red kidney beans (though sometimes pinto beans are used).
Read on to learn the full method for Tehrani Ghormeh Sabzi and create this incredibly delicious dish at home. Although the basic process is similar to other Ghormeh Sabzi recipes, we’ll share insider tips to help you cook like a pro. Don’t skip the final key tips—they’ll ensure your stew turns out just right. Tehrani Ghormeh Sabzi makes an authentic Persian centerpiece for gatherings and festive meals.
500 g leek
500 g parsley
100 g dried fenugreek leaves
600 g beef, cut into 2–3-cm pieces
1 large onion
5 dried limes (limoo omani)
Salt, pepper, turmeric and lime juice, to taste
Soak the beans: Rinse and cover the beans with water the night before. Change the water at least twice to reduce any gas-producing compounds.
Sauté the onion: Warm a little oil in a pot over medium heat. Dice the onion and fry until golden.
Brown the meat: Add the beef pieces to the onions and sauté briefly. Lower the heat, sprinkle in the turmeric, and continue to stir for a minute.
Simmer beans and meat: When the beef changes color, add the drained beans and enough hot water to cover. Simmer for about 2 hours, until both meat and beans are tender.
Fry the herbs: In a separate pan, heat a little oil and sauté the chopped leek, parsley, and fenugreek until they darken slightly.
Combine herbs: Once the meat and beans are half-cooked (after about 1 hour), stir in the fried herbs.
Add the dried limes: Pierce each lime with a fork and drop into the pot. Season with salt, pepper, and lime juice.
Final simmer: Stir the stew and continue to cook for another hour, until the flavors meld and the liquid reduces.
Check doneness: Ensure the beans and meat are fully soft; if not, cook a bit longer. A well-cooked Ghormeh Sabzi becomes thicker and more intensely flavored.
Serve: Your Tehrani Ghormeh Sabzi is ready. Dish it up with saffron rice and your favorite tahdig (crispy rice crust).
You can substitute lime juice with unripe grape juice (ab-ghooreh).
Never add cold water to the meat—it toughens the fibers.
Lamb may be used instead of beef for a richer stew.
For extra depth, stir in some bone broth during cooking.
A meat extract paste can enhance taste and help the stew thicken.
To avoid overly bitter dried limes, prick them and soak in warm water before adding.
Properly frying the herbs is crucial: under-frying leaves them raw, over-frying turns them black.
Fresh herbs yield the best aroma—avoid freezer bundles if possible.
Adjust the number of limes to your taste preference.
A pro tip: 30 minutes before serving, pour in some hot mint oil (na’na dagh) and let it simmer 30 more minutes for an intoxicating fragrance.
Serve Ghormeh Sabzi alongside yogurt-and-cucumber salad or fresh greens.
Some cooks add a bit of flour to help the stew bind.
For a show-stopping tahdig, use lavash bread or potatoes pressed into the pot, then unmold for a perfect crust.
Ingredient | Quantity |
|---|---|
Leek | 500 g |
Parsley | 500 g |
Dried fenugreek leaves | 100 g |
Beef | 600 g |
Onion | 1 large |
Dried limes | 5 pcs |
Salt, pepper, turmeric, lime juice | To taste |
