Ghormeh Sabzi

A vegetable stew commonly named as the quintessential food to know in the Iranian cuisine.


Serving: 6 persons





  1. coursely chop onions.
  2. Puree baby spinach with 1 cup of water.
  3. Drain and wash canned red kidney beans.


  1. On medium heat, heat 2 Tbsp vegetable oil in pot and add turmeric and crushed tomatoes until homogenous color.
  2. Add chopped onions and let cook until soft.
  3. Add meat to the mix and let cook until meat is somewhat brown.
  4. Add canned fried vegetables and pureed baby spinach.
  5. Add dried black limes, salt, pepper, and lemon juice.
  6. Let cook until meat is well done.
  7. Add canned red kidney beans.
  8. Pull out the black limes from the mix, crush, and put back in. This accentuates the flavour.
  9. Let simmer for 2-3 hours.


Serve with rice.


  1. There are canned fried vegetables specific for Ghormeh Sabzi which you can buy at local ethnic middle-eastern food stores. I have opted to used canned vegetables here.↩︎

  2. Once again I've opted to make this recipe more accessible by using canned products. Raw red kidney beans must be seeped in water for 3-4 hours and cooked to desired texture.↩︎