Ghormeh Sabzi

Zee's Book of Life
2 min readFeb 7, 2016


Ok Zee, here goes a different one.

This one is pretty famous in Zaidi household. When I got married and came to your dad’s house this was an absolute favorite for everyone.

This is basically an Iranian dish. Your grandfather introduced it during his tenure with Iranian Employer.

Ghormeh Sabzi is popular dish in Persian cuisine, Gormeh is “Qorma” in Urdu and by Sabzi they mean green vegetables.

Now, Now, don’t get repelled by “Sabzi Qorma”, which this dish is absolutely NOT.

A very healthy dish no doubt.

Protein bomb actually!

Plus your dad loves and and you have to endure it for the rest of your life so better start liking it.

In the following recipe I have made certain adjustments to our desi taste like adding black pepper and garlic in meat sauce. Most of the ingredients it has are easily available. Limo Amani or dried limes can easily be replaced by lemon juice.

Ingredients for Ghormeh Sabzi — serves 4

Boneless Lamb/Beef (one inch pieces) 500g (please don’t use chicken it will ruin the dish)

Onions (chopped) 1large

Turmeric powder 1 tsp

Garlic (mince) 1 tsp

black pepper (freshly ground) 1–2 tsp (depending on your taste)

salt according to your taste

lemon juice /dried limes (if you can find) 1/4 cup

Spinach 1 ½ cup (frozen) 1 kg if using fresh, chop roughly

spring onions (green part only) chopped 1 cup

chopped Parsley (optional) ½ cup

green coriander leaves 1/4 cup

dried fenugreek leaves 2 tbs

garlic (chopped) 2 tbs

Red Kidney beans (boiled) 1 ½ cups (I used canned)

cooking oil 2 tbs


prepare meat sauce

  1. Golden brown onions.
  2. Add turmeric and fry for two more minutes.
  3. Add meat. Fry on high heat till it starts to change color.
  4. Add salt and pepper along with some water and reduce the heat.
  5. Pinch few holes in dried limes and add in the meat.(omit this step if using lemon juice).
  6. Once the meat is tender take if off from the hob.

prepare greens

  1. In a wok saute garlic.
  2. Add all green vegetables one by one including dried fenugreek till they soften up


  1. Add greens in meat sauce.
  2. Add Kidney beans.
  3. Add lemon juice if not using dried limes.
  4. Simmer on low heat for 10- 15 minutes. Take off from hob

Ideally they are served with boiled rice and Doogh — a mint yoghurt drink prepared by adding dried mint and salt to yogurt, quite similar to our traditional green raita, only that this is drunk in glasses.

So Zee, there you go. This is your first Persian recipe from mommy. Lets see when I get to eat it made by you.



Zee's Book of Life

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