Ghormeh Sabzi is a vegetarian Persian stew that consists of different herbs, and kidney beans, flavored with spices like fenugreek, turmeric, and dried lime. This herb stew is cooked in a slow process, in which the flavor is merged, creating a savory and aromatic meal.
I find Persian or Iranian cuisine to be one of the healthiest and most delicious in the world. I've always loved Iranian food since it is similar to Arabian cuisine. They are both rich in herbs, spices, and vegetables that lend a wonderful depth of flavor to their dishes.
Traditionally, Ghormeh Sabzi includes protein like lamb or beef, adding to the stew's robust flavor. However, in this recipe, I opted for a vegetarian version, which is easier and more affordable to prepare. I made it for my family, and it turned out to be absolutely delicious.
Here are the ingredients you need to serve this vegan ghormeh sabzi.
Fresh Herbs: I use coriander leaves, parsley leaves, spinach leaves, and spring onion leaves which I chopped before sauteing and simmering in the stew. These are the main ingredients for this recipe since that is what gives a rich herb stew.
Dried Herbs: I am using dried limes which give a tangy flavor, and dried fenugreek to enhance the flavor of my stew.
Kidney Beans: The red kidney beans will serve as my protein for this recipe, which will complement the herbs and add texture to the stew.
Onion & Garlic: These aromatics form the flavor base of many dishes, providing sweetness and depth.
Other Ingredients: For the rest you will need olive oil to sauté the fresh herbs & onion/garlic; turmeric to add a vibrant yellow color; water for making a stew; and salt & black pepper for seasoning.
Canned vs Dried Kidney Beans?
I prefer using dried kidney beans instead of canned beans because I dislike them becoming too soft. Since Ghormeh Sabzi requires slow cooking, canned kidney beans might turn mushy when simmered for a long time.
Before simmering the kidney beans in the stew, you will need to soaked it cold water overnight to reduce the cooking time. This will guarantee you to simmer for up to 1 hour only.
Step 1 & 2: In this step, I chopped the coriander, parsley, spinach and spring onion leaves. Make sure you separate the stalks from the leaves.
Step 3 & 4: Next, I placed all the chopped leaves into the bowl. Mix it gently and set aside.
Step 5: Next, I added the olive oil in a separate pan in low heat.
Step 6 & 7: Once its hot, I added the chopped leaves. Sauté and stir it gently until it loses it moisture and softened.
Step 8: Next, I added olive oil to a separate cooking pot. Once hot, I sautéed the onion and garlic.
Step 9: Add the turmeric spice and then gently stir to mix.
Step 10 & 11: After that, I added the herbs that I sautéed from a previous pan which I gave a quick stir before pouring water.
Step 12 & 13: Once it started to boil, I added the dried kidney bean that was soaked overnight and the dried lime. Let it simmer for 1 hour, allowing the herbs to infuse and thicken the stew. Add salt and black pepper for taste.
Final Step: Serve it with rice, preferably basmati rice or flatbread. Enjoy!
Tips and Hints
- Pierce the dried lime a few times before adding it to the stew to intensify the flavor.
- When chopping the herbs (coriander, parsley, spring onion, and spinach), remove any tough stems to avoid a stringy texture in the stew.
- If the stew gets too thick, add more water if needed to achieve the desired consistency.
- In order for the flavors to develop fully and the herbs to meld with the other ingredients, this recipe needs to be cooked in low heat.
- This vegan ghormeh sabzi is best served with basmati rice or flatbread.
- Add less dried lime if you prefer a less tangy taste.
Here are other Middle Eastern recipes that are vegetarian-friendly:
📋 Recipe Card
Vegetarian Ghormeh Sabzi
- 1 cup of chopped coriander leaves
- 1 cup green onion leaves
- 1 cup of chopped parsley leaves
- 2 cup of chopped spinach leaves
- 3 whole dried limes
- 1.5 tablespoon of dried fenugreek
- 1 cup of dried kidney beans soak overnight if using dried
- 1 large onion finely chopped
- 4 cloves of minced garlic
- 4 tablespoons of olive oil
- 1 teaspoon of turmeric
- 3 to 4 cups of water adjust for desired consistency
- Salt and black pepper to taste
- Chop the coriander, parsley, spinach, and spring onion leaves, ensuring you separate the stalks from the leaves. Combine these chopped leaves in a bowl, gently mixing them together and setting them aside.
- Heat olive oil in a pan over low heat. Once the oil is hot, add the chopped leaves. Sauté and stir until they soften and lose moisture.
- In a separate cooking pot, heat more olive oil. Sauté the onion and garlic till it turns translucent. Add turmeric spice, gently stirring it in.
- Then, add the sautéed herbs from the pan, briefly stirring before pouring the water. Add the fenugreek leaves and stir to combine.
- As the mixture begins to boil, add the dried kidney beans soaked overnight and the dried lime. Let the stew simmer for an hour, allowing the herbs to infuse and thicken the stew. Season with salt and black pepper to taste.
- Serve the stew with rice, preferably basmati, or flatbread. Enjoy your meal
- Soak the dried kidney beans overnight to reduce the cooking time.
- Add more water if needed to achieve the desired consistency.
- This recipe needs to be cooked in slow process in low heat to fully develop the flavor.