By eatmundo · August 4, 2026
🇮🇷AI-generated imageSame ingredients, elsewhere in the world
1 matchThis dish doesn't have a strong Mundo Match yet — but here's the closest ingredient overlap we found across the world's cuisines. The percentage is the share of ingredients the two recipes have in common.
Same technique: Stew404 recipes from 26 countries
An iconic herb stew that serves as the national dish of Iran. It features a complex, tangy flavor profile derived from dried limes and a bounty of sautéed fresh herbs.
According to eatmundo's ingredient comparison, the closest dish to Ghormeh Sabzi from another cuisine is Beg Alicha (Ethiopia): the two share 47% of their ingredients.
Ingredients
tick what you already have - the rest goes on your shopping listHow to Make It
- 1
Soak 150 g dried kidney beans in plenty of cold water for at least 8 hours or overnight, then drain. Finely mince 240 g of parsley, 120 g of cilantro and 60 g of chives, making sure they are dry after washing.
- 2
Heat 3 tbsp oil in a large pot over medium heat and sauté the chopped herbs for 15 minutes until they turn dark green and aromatic. Stir in 10 g dried fenugreek leaves for the last 2 minutes, taking care they do not burn.
- 3
In a separate heavy-bottomed pot, heat the remaining 2 tbsp oil and sear the lamb shanks until browned on all sides, about 8 minutes.
- 4
Add the finely diced onions to the meat and cook until translucent and golden, roughly 10 minutes.
- 5
Stir in the turmeric, black pepper, and garlic, cooking for 2 minutes to release the essential oils.
- 6
Add the sautéed herbs, the drained kidney beans and 1200 ml of water. Bring to a boil and boil for 10 minutes, then reduce to a low simmer over medium-low heat.
- 7
Add 3 pierced dried limes and simmer covered for 2 hours 30 minutes, turning the shanks halfway through. Then uncover and simmer for 30 minutes more, until the meat is fork-tender and falling off the bone, the beans are soft and the sauce has thickened.
- 8
Adjust salt to taste and serve hot with fluffy Persian saffron rice, ensuring the sauce is thick and oil has risen to the top.
Frequently Asked Questions
What is Ghormeh Sabzi?
Ghormeh Sabzi is a Persian herb stew originating from Iran. It consists of lamb shank, onions, kidney beans, dried limes and a mix of sautéed herbs with dried fenugreek leaves, and it is typically served as a main course alongside steamed rice.
Why do the herbs need to be sautéed for so long?
Sautéing the herbs until very dark is the secret to the stew's characteristic color and deep, nutty flavor profile.
Can I use fresh lime instead of dried?
Dried limes are essential for the specific smoky, tangy acidity that defines Ghormeh Sabzi; fresh lime juice will not provide the same depth.
How do I know the stew is done?
The stew is finished when the meat is tender enough to shred with a fork and a thin layer of oil rests on the surface.
What is the best cut of meat?
While lamb shanks are classic for their richness, boneless lamb shoulder or beef chuck cut into cubes are also excellent choices.
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