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Ghormeh Sabzi

This is special entry inspired by my favourite Persian friend Bahareh is called Ghormeh Sabzi.   She was telling me one day about some dish I had no idea how to pronounce (What can I say I’m white! ) and how amazing it is.  I’m like okay how do you make it?   There was this verrrry long uncomfortable pause when she finally mumbled something along the lines that she didn’t know how and would have to ask her mom.  WAIT!?   A Persian women that doesn’t cook?  This is an atrocity!


Ghormeh Sabzi (Persian: قورمه‌سبزی‎)
Ghormeh means “stewed” pronounced Qor – meh
Sabzi means “herbs”            pronounced Sab – zee

Now it’s left up to the guy who’s whiter than sour cream to not only figure out how to pronounce it, but to figure out how to make this century old dish that has stood the test of time.  The self-challenge is on!

I made this once with Ox tail instead of Lamb….WoW!

Note:  If you think you can handle it….try cooking this and let it sit in the fridge overnight.  Reheat next day.   Flavours meld even further.  It’s worth the wait!


This is going to take some time.  So for those who know me there really is only two ingredients you need to make any dish work…music and wine.    So here is what I’m up to.

  • Wine – Gallons of cold Pinot Grigio!
  • Music List– (Simon and Garfunkel)  Hey, it’s my blog I can play what I want!  ?
    • Sounds of Silence
    • Mrs. Robinson
    • The Boxer
    • America
    • Sentimental Lady (Bob Welch)
    • (After that you’re on your own!)


Serve with Tahdig (bottom-of-the-pot, the crisp, caramelized layer of the twice-cooked rice).  You got to start this process the day before. You MUST have rice with Ghormeh Sabzi it’s quite strong without it.   You’ll be sorry if you eat this by itself. lol

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Ghormeh Sabzi

Course: Side Dish
Cuisine: Comfort Food, Persian


  • 2 lbs Lamb bone-in Oxtail is a great substitute!
  • 1 White Onion Chopped
  • 2 Garlic Cloved Minced
  • 1 tbsp Tomato Purée
  • 1 tsp Turmeric
  • 4 tbsp Vegetable Oil
  • 1/2 cup Kidney Beans Soaked overnight
  • 3 cups Chopped Parsley
  • 1 cup Chopped Cilantro
  • 2 cups Chopped Spinach
  • 1 cup Chopped Green Onions Leeks as a substitute
  • 1/4 cup Limes Juice or x3 ‘limu-omani’ (Persian sun dried limes soak in water for 30 min.)
  • 2 tsp Sea Salt
  • 2 tsp Crushed Pepper
  • 2 tbsp Balsamic Vinegar Optional
  • 2 tbsp Dried Fenugreek (Shambalileh) Leaves Key Ingredient
  • 0.10 gram Saffron Soaked in hot water


  • Soak the beans overnight.
  • Start the Tahdig recipe the day before.
  • In a non-stick pan add 3 tbsp of vegetable oil and fry greens till water is evaporated. Set aside when done.
  • In a heavy pot do a quick sear of the meat with a bit of oil and a knob of butter and salt and pepper. 2 min each side max. Set meat aside.
  • Over medium-high in same pan add chopped onions and sauté till dark golden with 3 tbsp of vegetable oil. Do not undercook and do don't sauté with the meat, you'll boil the onions.
  • Add Tomato Purée, Turmeric, Salt/Pepper and dry beans to pot. Then add the meat back in.
  • Add Fenugreek and all the cooked greens into pot.
  • Add (optional) Balsamic Vinegar.
  • Add Saffron
  • Add 2 cups of water and put on lid. Reduce to a simmer and cook covered for about 1-1/2 hours.
  • Pierce limes and add to pot for the last hour.
  • Taste and adjust with more lime juice or salt.


Tip:  Don't fine chop your greens.  Your stew will turn to mush.
Tip:   When frying the greens watch them carefully as they will go bitter if burned.   You want to take them down to a dark colour and go as far as you can without burning.
Tip:  I find if you add the limu-omani (Dried Limes) at the start of cooking it can get quite bitter.   Save it for the last hour of cooking.  That way you can adjust.

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