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Meat, Maghreb and Middle East

Ghormeh sabzi with saffron rice

Ghormeh sabzi is a Persian stew of lamb simmered with plenty of fresh herbs, kidney beans and lemon, served with saffron basmati rice. It serves 4, takes 2.5 hours, has a medium difficulty level, and costs about €3.40 per person. The key to success is cooking the herbs long enough that they turn dark brown, which gives the dish its deep flavor and dark color.

Tonight calls for real Persian cooking with ghormeh sabzi, a lamb stew simmered with fresh herbs, kidney beans and lemon.

Ghormeh sabzi with saffron rice
Total time
2 h 30
Difficulty
Medium
Cost per person
€3.40
Calories per person
640 kcalcalculated by Kiloach, your weight coach
Season
Spring, Fall, Winter

Ghormeh sabzi first surprises with its color, an almost black green, before winning you over with its flavor. The long cooked herbs, fenugreek and lemon give the lamb a taste that's herbal, tangy and deep all at once, far from a classic stew. The kidney beans add body, and the meat turns meltingly tender after its long simmer.

This is a weekend dish rather than a weeknight one, best saved for a quiet Sunday. It needs time but little hands on attention, which makes it a great stress free choice for guests. Just let your guests know that the dark green color hides a rich, generous flavor.

The ingredients

4 people

Butcher

  • Lamb shoulder, cut into pieces 600 g

Fruits and vegetables

  • Parsley 2 bunch
  • Fresh cilantro 2 bunch
  • Leeks 2
  • Onion 2
  • Lemon 2

Pantry

  • Dried fenugreek leaves 2 tbsp
  • Canned kidney beansoften in the pantry 400 g
  • Turmericoften in the pantry 1 tsp
  • Oiloften in the pantry 4 tbsp
  • Basmati riceoften in the pantry 300 g
  • Saffron 1 pinch
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

The step by step recipe

  1. Brown the lamb with the sliced onions and turmeric, then cover with water and let it simmer. 45 min

    Skim the surface during the first few minutes to keep the sauce clear.

  2. Finely chop the parsley, cilantro and leeks, then cook them slowly in oil with the fenugreek. 20 min

    Cook them over low heat until they turn very dark green, the dish gains flavor from it.

  3. Mix the herbs into the meat, add the drained kidney beans, salt, pepper and lemon juice.

    Add the lemon gradually, tasting between additions, the dish should be tangy without being sharp.

  4. Let it simmer gently, covered. 1 h

    The stew is ready when the oil rises to the surface.

  5. Cook the basmati rice in salted water with the infused saffron, drain and serve. 12 min

    Steep the saffron in two spoonfuls of hot water for a more intense color.

Our tips to get it right

  • Chop the herbs very finely by hand or in a food processor, the finer they are, the better they melt into the sauce.
  • Make the stew a day ahead if you can, ghormeh sabzi tastes even better reheated the next day.
  • If you can't find dried fenugreek leaves, look for them at a Middle Eastern grocery store, there's no real substitute for their distinct flavor.

The variations

  • Swap the lamb for beef stew meat for a slightly milder but equally tender version.
  • For a vegetarian version, replace the meat with large chunks of button mushrooms and shorten the simmering time a bit.
  • For a faster version, use frozen pre chopped herbs, which saves a good fifteen minutes of prep.

What to serve it with

  • Saffron basmati rice
  • Plain yogurt
  • Flatbread or pita

Storage

Ghormeh sabzi keeps for 3 days in the fridge in a sealed container. It freezes well for up to 2 months, without the rice. Reheat it gently in a pot, adding a splash of water if the sauce has thickened.

Questions about this dish

Can you make ghormeh sabzi ahead of time?

Yes, it's actually recommended. The flavor deepens as it rests, so make the stew a day ahead and reheat it gently before serving.

Can you swap out the fresh cilantro if you don't like it?

You can reduce the cilantro and add a bit more parsley, but cilantro remains key to the dish's signature taste.

Does ghormeh sabzi freeze well?

Yes, freeze the stew without the rice for up to 2 months in an airtight container. Thaw it in the fridge, then reheat it on the stove.

Why do the herbs need to cook for so long?

Slowly cooking the parsley, cilantro and leeks removes their bitterness and develops a deeper flavor along with the dish's signature dark color.

How long does it take to make a ghormeh sabzi with saffron rice?

Count 2 h 30 in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in a ghormeh sabzi with saffron rice?

About 640 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a ghormeh sabzi with saffron rice cost?

About €3.40 per serving, or €13.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains none of the major allergens tracked by Mon Chou. Always check the labels of the products you buy.

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