Recipe for Ghormeh Sabzi

👩‍🍳 Step-by-Step Cooking Instructions

 Preparing the Beans
Soak the beans overnight, changing the water 2–3 times
If you’re in a hurry, boil them for 30 minutes and then drain

Sautéing Onions and Meat
Finely dice the onions and sauté them in oil until golden
Add turmeric and black pepper
Add the meat and sauté well until it changes color

Adding the Beans
Add the drained beans and sauté with the meat for 2–3 minutes

Initial Cooking
Add about 3 cups of boiling water
Lower the heat and let it simmer gently for at least 1.5 hours

Frying the Herbs (Golden Step)
Fry the chopped herbs over medium-low heat for 20–25 minutes
The herbs should be dark, shiny, and dry (but not burnt)

✨ The better the herbs are fried – the more aromatic your Ghormeh Sabzi will be

Final Combination
Add the fried herbs to the pot
Pierce the dried limes with a fork and add them
Let it simmer gently for at least another hour

⭐ Important Tips
✅ Adding salt too early = tougher meat
✅ If dried limes are bitter, soak them in warm water for 10 minutes first
✅ The slower the Ghormeh Sabzi simmers, the tastier it becomes
✅ One spoon of ghee at the end = exceptional aroma

 Suggested Serving

Persian steamed or boiled rice

Shirazi salad

Liteh pickles or garlic pickles