Persian Herbs Stew (Ghormeh Sabzi)

Persian Herbs Stew (Ghormeh Sabzi)

ingredients are available at Tehran Station.



  • 2 onions, finely chopped
  • 4 cloves garlic, crushed 
  • 1 tsp turmeric
  • 250g stew meat (preferably lamp) 
  • 1 pack of frozen herbs 
  • 6 dried Persian limes 
  • salt and ground black pepper & Tehran Station Saffron to taste
  • 1/2 lemon, juiced
  • 1 Can red kidney beans, drained and rinsed


  • Chop onion and garlic in a pan and fry with oil and once the colour is turned yellow then add 1tsp turmeric. 
  • Cut meat in cubes and fry them in the pot with the onion and garlic. Add seasoning (salt, pepper and TS* saffron). Heat on low, let them cook for 20 minutes.
  • meanwhile, unpack the frozen herb and fry it in a separate pan. once its changed colour and fried, add it to the other pan and mix them all. 
  • Make a couple of small holes in each of the dried limes. Add to the meat along with the beans. Add 4 cups of water, cover, and cook on medium for 1 hour. Add half a lemon before serving.  
  • When stew has cooked 1 hour. Partially cover; cook, stirring occasionally, until meat and beans are tender and stew is thickened, 2–2½ hours. If stew thickens before meat and beans are tender, thin with ½ cup water and continue cooking.
  • Serve over white Persian steamed rice (to know how to cook Persian steamed rice please check our blog). 


*Tehran Station

Back to blog