Stew Khoresht Ghormeh Sabzi

General Information:

The history of ghormeh sabzi goes back at least 500 to 1000 years (according to wikipedia). I recall from my childhood, people would name it the king of stews. The traditional recipe forms with stew meat saueetd with onion, red beans (but I prefer kidney or Roman beans), fried herbs (persian leek, parsley, fenugreek and a little bit spinach), dried lime (limo omany), spices (Turmeric, pepper). The dish is then served with polo.


  • 1 lb (450 g) stewing beef, cut into 2-inch pieces
  • Vegetable oil
  • 1 medium onion, finely chopped
  • 1 tsp saffron (optional)
  • 1 tsp turmeric powder
  • 4 dried limes (Limo-omany)
  • salt & pepper to taste
  • 2/3 cup dried red, roman or kidney beans or one can (540) red beans

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