Ghormeh Sabzi

Posted in Mediterranean Recipes, Soups and Stews
Ghormeh Sabzi
Dive into the heart of Persian cuisine with this Ghormeh Sabzi recipe, featuring succulent chicken thighs amidst a lush green sea of herbs. Revered as Iran's national dish, this stew is celebrated for its depth of flavor, achieved through slow cooking and a symphony of herbs, pinto beans, and the sourness of dried limes. Whether it's your first time trying Persian food or you're a seasoned enthusiast, this version of Ghormeh Sabzi promises a comforting and memorable meal.

Ingredients

For the Herb Mixture:

  • 3 cups sliced scallions
  • 3 cups cut parsley
  • 2 cups cut cilantro
  • 2 tbsp vegetable oil

For the Stew:

  • 2 lbs chicken thighs
  • ½ large yellow onion, in one piece
  • 1½ large yellow onions, thinly sliced
  • 1 tsp turmeric powder
  • ½ tsp ground black pepper
  • 3 cups cold water
  • 3 tbsp vegetable oil
  • 2 tbsp tomato paste
  • 1 cup cooked pinto beans
  • 1½ cups water
  • 1 tsp kosher salt
  • 4 crushed limoo amani
  • 4 whole limoo amani
  • 2 roma tomatoes

Instructions

  1. Prepare the Herbs: Clean and slice the herbs and sauté them with vegetable oil until they darken slightly, set aside.

  2. Cook the Chicken: Combine chicken thighs, turmeric, pepper, half an onion, and water in a pot. Cook until chicken is tender, about 25-35 minutes.

  3. Fry the Onions: While the chicken is cooking, in a separate pan, fry the sliced onions in the vegetable oil until they are crispy.

  4. Combine and Simmer: Mix the cooked chicken with fried onions, herb mixture, tomato paste, salt, whole and crushed dried limes, and pinto beans. Simmer until flavors meld and the sauce thickens.

  5. Add Tomatoes: Incorporate quartered Roma tomatoes, if using, and continue to simmer gently, preserving their shape.

  6. Serve: Garnish with additional fried onions and serve over steamed Persian rice for an authentic dining experience.

Deep Green Persian Stew

Ghormeh Sabzi is one of those stews where the flavor comes from patience: herbs cooked until dark and fragrant, tender chicken, beans, turmeric, onions, and dried lime. The limoo amani gives it that sour, savory edge that makes the whole dish feel alive.

Serve it over Persian rice with Mast-o Khiar on the side. The cool yogurt and cucumber are especially good next to the herb-heavy stew.

Tips and Variations

  • Cook the herbs long enough that they darken and smell concentrated, but do not let them burn.
  • Pierce the whole dried limes so they season the stew without staying closed up in the pot.
  • Chicken thighs keep this version tender, but lamb or beef also work if you want a deeper stew.
  • The stew tastes even better after a day in the refrigerator.

Nutrition Facts

  • Serving Size: 1 serving
  • Servings Per Recipe: 6
  • Calories: 430

% Daily Value

  • Total Fat: 25g (32% DV)
  • Saturated Fat: 6g (30% DV)
  • Cholesterol: 145mg (48% DV)
  • Sodium: 520mg (23% DV)
  • Total Carbohydrates: 18g (7% DV)
  • Dietary Fiber: 6g (21% DV)
  • Total Sugars: 4g
  • Protein: 34g
  • Vitamin A: 420mcg (47% DV)
  • Vitamin C: 45mg (50% DV)
  • Calcium: 140mg (11% DV)
  • iron: 5mg (28% DV)

Note: The “% Daily Value” (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Nutrition information is an estimate and will vary based on ingredients and preparation.