This Vegan Ghormeh Sabzi recipe replaces meat with mushrooms and artichokes and is full of flavor and texture.
This page may use affiliate links. As an Amazon Associate, I earn a small commission from qualifying purchases.
Why You’ll Love Vegan Ghormeh Sabzi
- “Khoresh” is a generic term used for stew dishes in Iranian cooking. Ghormeh Sabzi is my favorite Persian khoresh.
- Traditional Ghormeh Sabzi includes meat, usually beef. Our recipe replaces the meat with mushroom and artichoke, providing added flavor and texture to the dish.
- When my husband and I got married, 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.
Ingredients/Equipment Notes
To make this delicious vegan Ghormeh Sabzi, you will need the following ingredients (full measurements are in the recipe card below):
- “Sabzi”
- 1 bunch parsley
- 1 bunch cilantro
- 2 bunches green onion
- 1 bunch of spinach (or about 5 oz if bought in a bag
- 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 Tbsp. dried lime powder (This can be bought at an Afghan, Persian or Indian store. I have even bought on Amazon.)
- In lieu of dried lime powder, you can use 4-5 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.)
- 15 oz can red kidney beans (drained and washed)
- 15 oz can whole artichoke hearts (sliced in half)
- If using, we recommend Trader Joe’s brand.
- Cooking oil
You will also need the following equipment:
- A food processor (optional to speed up the chopping)
How to Make the Best Vegan Ghormeh Sabzi
- Sauté the Herbs
- Wash the Sabzi, and dry in a salad spinner. Trim down the stems from the cilantro and 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 and the dried fenugreek leaves and sauté until the herbs are cooked and the aroma of the fenugreek rises (about 10-15 minutes). Set aside.
- Prepare Mushroom
- To the same large non-stick pan, add 1 Tbsp. oil on medium heat. Add the onion, and sauté onion until golden (about 5 minutes).
- Add the garlic, and sauté 1 minute.
- Add the turmeric, salt and black pepper, and sauté 1 minute.
- Add the mushroom, and sauté until the mushrooms are caramelized (about 10 minutes). Set aside.
- Prepare Artichoke
- Drain the can of whole artichoke. Cut in half lengthwise.
- Add 1 tsp. oil in the same large non-stick pan on medium heat. Add the artichoke and sauté until golden (about 5 minutes). Set aside.
- Combine Khoresh
- To a medium or large pot on medium heat, add the sautéed herbs, the mushrooms, the kidney beans, 2 cups water, and the dried limes (whole or powder) to the pot and cover. Reduce heat to medium/low and cook for about 45 minutes, stirring occasionally.
- Add water as needed to maintain the right consistency.
- You should see oil rise to the top, add the sautéed artichoke to the pot of Ghormeh Sabzi and cook another 20 minutes.
- Serve with Persian rice!
- Noosh-e-Jan!
How to Serve Ghormeh Sabzi
Persian Khoresh is traditionally served with Persian rice and tahdig. See our recipe for Persian rice and tahdig below as well as other Persian Khoresh recipes:
- Vegan Persian Rice and Tahdig
- Vegan Khoresh Karafs with Tofu
- Vegan Khoresh Bamieh
- Vegan Khoresh Fesenjoon
- Vegan Khoresh Gheymeh Bademjan
Did you make this recipe? Take a picture and tag us on Instagram @plant_basedpersian or share it on Pinterest!
Vegan Ghormeh Sabzi
- Total Time: 1 hour 55 minutes
- Yield: 5 People 1x
- Diet: Vegan
Description
A vegan Persian herb stew with mushroom and artichoke
Ingredients
Units
Scale
“Sabzi”
- 1 bunch parsley
- 1 bunch cilantro
- 2 bunches green onion
- 1 bunch of spinach (or about 5 oz if bought in a bag
Other Ingredients
- 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 (cleaned, stem removed, and roughly chopped)
- 1 tsp. salt
- 3 Tbsp. dried lime powder (This can be bought at an Afghan, Persian or Indian store. I have even bought on Amazon.)
- In lieu of dried lime powder, you can use 4–5 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.)
- 15 oz can red kidney beans (drained and washed)
- 15 oz can whole artichoke hearts
- If using, we recommend Trader Joe’s brand.
- Cooking oil
Instructions
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 and the dried fenugreek leaves and sauté until the herbs are cooked and the aroma of the fenugreek rises (about 15 minutes). Set aside.
Prepare Mushroom
- To the same large non-stick pan, add 1 Tbsp. oil on medium heat. Add the onion, and sauté onion until golden (about 5 minutes).
- Add the garlic, and sauté 1 minute.
- Add the turmeric, salt and black pepper, and sauté 1 minute.
- Add the mushroom, and sauté until the mushrooms are caramelized (about 10 minutes). Set aside.
Prepare Artichoke
- Dain the can of whole artichoke. Cut in half lengthwise.
- Add 1 tsp. oil in the same large non-stick pan on medium heat. Add the artichoke and sauté until golden (about 5 minutes). Set aside.
Combine Khoresh
- To a medium or large pot on medium heat, add the sautéed herbs, the mushrooms, the kidney beans, 2 cups water, and the dried limes (whole or powder) to the pot and cover. Reduce heat to medium/low and cook for 45 minutes, stirring occasionally.
- Add water as needed to maintain the right consistency.
- Add the sautéed artichoke to the pot of Ghormeh Sabzi and cook another 20 minutes.
Noosh-e-Jan! Enjoy over Persian rice!
- Prep Time: 30 minutes
- Cook Time: 85 minutes
- Category: Main Course
- Cuisine: Iranian/Persian