Ghormeh Sabzi.

This is a fairly close adaptation of a classic and very delicious Iranian herbed stew made usually but not necessarily with diced lamb and kidney beans. The name comes from Qormeh, meaning diced meat, and Sabzi, green. It is also a term for a mixture of dried herb greens – usually parsley, chives, fenugreek and coriander – which can be added to a spiced lamb and bean stew to produce a form of this dish. The stew prepared to the point of adding the greens freezes readily, making this an ideal subject for bulk preparation. 


1/3 cup olive oil.

3 medium onions, chopped.

2 teaspoon turmeric.

2 teaspoon ground fenugreek.

½ teaspoon white pepper.

Salt to taste.

1g lean stewing hogget[1], diced.

4 tablespoons flour.

2 cups water.

1 cup kidney beans[2].

Juice of 1 lime.

¼ cup oil.

2 spring onions, chopped.

2 cups chopped chard.

1 cup chopped parsley.

½ cup chopped coriander greens[3]


Heat the oil over a medium flame and fry the onion until it starts to brown. Add the turmeric, fenugreek, salt and pepper. Cook, stirring well, for one or two minutes then increase the heat and add the meat.

Stir fry until sealed all over and covered with the onion mix. Stir the flour through then add the water and the beans, bring to the boil then reduce to a simmer. Cover and cook gently for 1 ½ – 2 hours until the meat is tender. Stir from time to time and add a little water if the mixture becomes too sticky.

Place in a bowl, cover and leave in a cool place for 3-4 hours. If making a bulk amount, this is the stage at which it can be stored in the freezer.

Heat the ¼ cup oil in a pan and stir fry the green vegetables for a minute or two until the chard is wilted. Heat the meat mixture through in the microwave and stir the lime juice through it until fully incorporated. Stir the meat and vegetables together until piping hot. Serve with white rice. 

Serves: 6 [at least].

[1] Or diced beef.

[2] Or chick peas.

[3] No coriander greens? Try chopped celery leaves.

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