🇮🇷 Iran · Food
Ghormeh Sabzi
By eatmundo · August 4, 2026
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.
Ingredients
check them off as you prepareHow to Make It
- 1
Finely mince 4 cups of parsley, 2 cups of cilantro, and 1 cup of chives, ensuring 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.
- 3
In a separate heavy-bottomed pot, sear the lamb shanks in oil 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
Incorporate the sautéed herbs and 3 cups of water; bring to a low simmer over medium-low heat.
- 7
Add 3 pierced dried limes and simmer covered for 2 hours until the meat is fork-tender and falling off the bone.
- 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
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.
