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Ghormeh sabzi
Heat half the oil in a wide frying pan over medium. Add all the chopped herbs and the fenugreek. Fry, stirring, for 20 to 25 minutes until the mass shrinks, darkens to deep green and smells toasty rather than grassy.
Watch: Underfried herbs give a raw, grassy stew. Burnt ones turn it bitter. Medium heat and patience.
Questions about this dish
Answers taken from this dish's times, amounts, swaps and tips.
How long does Ghormeh sabzi take?
3 hr 10 min all in — 40 min prep, 2 hr 30 min cook. Cook and rest follow the method. Leftover storage and optional extra waits are not included.
How many does it serve?
The recipe is written for 6 plates. Scale the ingredient list on the page if you are cooking for a different number.
How hard is it?
Medium.
How spicy is it?
No chilli.
Does it fit a diet?
The published recipe is labelled Gluten-free, Dairy-free, Nut-free.
What does it cost to cook?
A bit special — about $16–28 USD, as a grocery budget for this recipe, not a restaurant price.
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What equipment do I need?
Dutch oven, Frying pan, Chef's knife.
How much salt do I put in?
The recipe lists Salt at 2 tsp.
What can I use instead?
Lamb → Beef chuck. Common in Iran now. Same cooking time. Dried limes → Juice of 2 lemons added at the end. You lose the bitter, fermented depth, but the stew still works.
What should I watch for?
Underfried herbs give a raw, grassy stew. Burnt ones turn it bitter. Medium heat and patience.
Any tips from this recipe?
Frozen chopped sabzi ghormeh from an Iranian grocer is perfectly acceptable and saves an hour. Thaw and squeeze dry before frying. This is better the next day. Make it ahead and reheat slowly. Dried limes vary in bitterness. Start with three and add the fourth after tasting at the end.
Can I prepare this ahead?
This is better the next day. Make it ahead and reheat slowly.
Can I use an air fryer?
This method is not written for an air fryer. The core technique on the page still applies.