Ghormeh Sabzi (Persian Herb Stew) Image

Ghormeh Sabzi (Persian Herb Stew)

Cooking With Pride - "Parisa Parnian’s Ghormeh Sabzi"


  • 2 LB stewing beef (washed and cubed into 1” chunks)
  • 1 can red kidney beans
  • 1 package frozen black-eyed peas
  • 1 large yellow onion, finely chopped
  • 2 large bunches flat-leafed parsley (washed & finely chopped)
  • 3 large bunches cilantro (washed & finely chopped)
  • 1 large leek (thinly sliced)
  • I pkg frozen chopped spinach
  • 1 can of Sadaf Ghormeh Sabzi herbs (available on Amazon)
  • 4 dried limes (Limoo Amani) (available on Amazon)
  • 3 tablespoons freshly squeezed lemon juice
  • 1 teaspoon turmeric
  • 1 teaspoon garlic powder
  • Salt and pepper to taste
  • Ghee
  • Water


  1. Soak the dried herb mix in a medium bowl with enough water to cover the herbs completely. After 10 minutes, drain herbs with a fine meshed sieve. Set aside.
  2. Heat 1/3 cup of ghee in a large skillet over medium heat and sauté the chopped fresh herbs & leek and 1TSP of salt for about 10 minutes, stir frequently. Add the rehydrated dried herbs and keeping sautéing for 5 more minutes. Set aside.
  3. In same skillet, sauté chopped onions in 2 tablespoons of ghee on medium heat until they become golden brown.
  4. Add the meat, turmeric, garlic powder, 1 TSP salt, 1/2 TSP pepper and fry on medium-high heat until all sides are brown.
  5. Place the meat/onion mixture into crockpot (including any oil/juices in the pan).
  6. Add the sautéed herb mixture to crockpot.
  7. Drain & rinse the two cans of beans and add to crockpot.
  8. Add the frozen chopped spinach to crockpot.
  9. Carefully pierce a hole in each dried lime with the sharp point of a small knife and then add to crockpot.
  10. Add the lemon juice and 1/2 tsp salt (to taste) to crockpot.
  11. Pour in enough water in crockpot to cover the mixture by about 2 inches. Use a ladle and gently mix all the ingredients together.
  12. Place lid on crockpot and set to the timing that works with your schedule (high/4 hours if in hurry; low/12 hours to cook overnight or during day while you’re at work).