Khoresteh Gormeh Sabzi on a white serving platter
Print Recipe Add to Collection
5 from 5 votes

Persian Herb Stew (Khoresteh Gormeh Sabzi)

Listen as food blogger and cookbook author, Laura Bashar, shares memories Khoresteh Gormeh Sabzi, a Persian stew, with deep roots in her family’s heritage.
Course: Main
Cuisine: Persian
Keyword: gormeh sabzi
Servings: 10 people
Calories: 398kcal
Author: Laura Bashar | Family Spice


  • 3 pounds stew meat cut into 1-inch cubes
  • 3 teaspoons turmeric divided
  • 3/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 2 tablespoons all purpose flour optional
  • 9 tablespoons extra virgin olive oil divided
  • 3 cups diced onions
  • 2 cups beef broth
  • 6 small dried Persian limes with slits cut into sides
  • 26 ounces fresh parsley approximately 6 big bunches
  • 10 ounces fresh cilantro approximately 4 bunches
  • 9 ounces fresh kale 7 oz kale without stems
  • 1/2 cup dried fenugreek divided
  • 8 ounces fresh green onions diced both green and white parts (approximately 2 bunches)
  • 4 cups water
  • 1/4 cup lemon juice
  • 1 (20-ounccan red kidney beans drained, rinsed and soaked in a bowl of water for 2 hours


  • In a large bowl combine meat, 2 teaspoons turmeric, 1/2 teaspoon salt, pepper, and flour until meat is coated evenly. Set aside.
  • Heat a large Dutch oven over medium-high heat. Add olive oil and onions. Cook until the onions start to soften. Reduce the heat to medium-low and continue to cook until the onions are translucent. Do not caramelize.
  • Stir remaining turmeric and 1/4 teaspoon salt into the onions. Increase the heat to high. Add the seasoned stew meat, brownings on all sides, about 15 minutes.
  • Add broth, scraping the bits from the bottom of the pot. Bring to a boil and reduce the heat to low.
  • Add dried limes to the pot, cover and cook on low heat for 1 hour. Once limes have softened, you can press them flat with your wooden spoon to remove the air inside.
  • While meat is cooking, remove stems, especially the thick woody ones, from parsley, cilantro and kale.
  • Wash, drain and spin green vegetables dry. A salad spinner works great with this step.
  • Once dried, chop vegetables in batches using a food processor with a metal blade.
  • In a large non-stick frying pan, over medium-high heat 2 tablespoons olive oil. Add half of the greens and 1/4 cup fenugreek.
  • Reduce the heat to medium and continue cooking until vegetables are dark green, 15 - 20 minutes. Transfer to the pot with the stew meat.
  • Add another 2 tablespoons olive oil to the pan and cook the remaining fresh herbs and dried fenugreek until they are dark green, 15 - 20 minutes. Transfer to the pot with the stew meat.
  • Add the remaining olive oil to the hot frying pan and sauté the green onions until lightly browned and greens are dark. Transfer to the pot with the stew meat.
  • Stir in the water and lemon juice. Cover the pot and cook for at least another hour or two. The longer the stew cooks, the more fragrant and flavorful your stew will be. Ideally, you can serve the stew the next day.
  • Drain beans, stir into the stew and cook for one more hour.
  • Serve with white basmati rice.


Calories: 398kcal | Carbohydrates: 20g | Protein: 36g | Fat: 21g | Saturated Fat: 4g | Cholesterol: 84mg | Sodium: 505mg | Potassium: 1366mg | Fiber: 6g | Sugar: 4g | Vitamin A: 10915IU | Vitamin C: 158.3mg | Calcium: 232mg | Iron: 9.4mg