“Khoresh” is a generic term used for stew dishes in Iranian cooking. Ghormeh Sabzi is my favorite Persian khoresh. When my husband and I got married 14 years ago, my mom cooked the food for our entire wedding of 175 people! I remember she was in the kitchen cooking at the venue until about 1 hour before the wedding ceremony started! She was not worried about perfect hair or makeup. She wanted to make sure the food was perfect. That’s my amazing mom. And of course the food was perfect, and everyone complimented her amazing cooking, including her Ghormeh Sabzi.
Traditional Ghormeh Sabzi includes meat, usually beef. Our recipe replaces the meat with mushroom and artichoke, providing added flavor and texture to the dish.
Full disclosure, my children love Ghormeh Sabzi too but do not like the artichoke. My husband and I love the artichoke so we still include it in the recipe, and the kids eat around it. Feel free to not include the artichoke if you have picky little eaters.
- 1 bunch parsley
- 1 bunch cilantro
- 2 bunches green onion
- 1 bunch of spinach (or about 5 oz if bought in a bag)
- 1 cup dry Ghormeh Sabzi mix (This can be bought at an Afghan, Persian or Indian store. I have even bought on Amazon.)
- 1 Tbsp. dried fenugreek leaves (This can be bought at an Afghan, Persian or Indian store. I have even bought on Amazon.)
- 1 small onion chopped
- 4 garlic cloves minced
- 1/2 tsp. turmeric
- 1/2 tsp. black pepper
- 8 oz Cremini mushrooms (washed, stem removed, and roughly chopped)
- 1 tsp. salt
- 3 whole dried limes (each pierced with a knife to make a hole) (This can be bought at an Afghan, Persian or Indian store. I have even bought on Amazon.)
- 1 Tbsp. dried lime powder (This can be bought at an Afghan, Persian or Indian store. I have even bought on Amazon.)
- 15 oz can red kidney beans (drained and washed)
- 15 oz can whole artichoke hearts (optional)
- If using, we recommend Trader Joe’s brand.
- Cooking oil
- Sauté the Herbs
- Wash the Sabzi, and dry in a salad spinner. Trim down the stems from the parsley, and trim the ends from the green onions. Chop all the Sabzi together finely. You can also use a food processor.
- Add 2 Tbsp. cooking oil to a large non-stick sauté pan on medium heat.
- Add the fresh chopped Sabzi, the dry Ghormeh Sabzi mix, and the dried fenugreek leaves and sauté until the herbs are cooked and the aroma of the fenugreek rises (about 15 minutes). Set aside.
- Add 1 Tbsp. oil to a medium stockpot on medium heat. Add the onion, and sauté onion until golden (about 5 minutes).
- Add the garlic, and sauté 1 minute.
- Add the turmeric and black pepper, and sauté 1 minute.
- Add the mushroom followed by salt, and sauté until the mushrooms are caramelized (about 10 minutes).
- Add the sautéed herbs, 2 cups water, the whole dry lemons and the lemon powder to the pot and cover. Reduce heat to medium/low and cook for 1 hour, stirring occasionally. Add water as needed if consistency is too thick.*
- Add the kidney beans to the pot and cook another 30 minutes.
- Sauté and add the Artichoke (if including)
- Drain the can of whole artichoke.
- Add 1 tsp. oil in a small sauté pan on medium heat. Add the artichoke and a dash of salt, pepper, and turmeric, and sauté until golden (about 5 minutes).
- Add the sautéed artichoke to the pot of Ghormeh Sabzi and cook another 20 minutes.
- Noosh-e-Jan! Enjoy over Persian rice!
*This can vary, but I generally add 1/2 cup to 1 cup water.
SERVES 4-5 people