Ghormeh Sabzi

Cuisine Persian
Servings 3



  • 2 cups rice (Basmati rices fits best)


  • 1 lb leek
  • 1 bunch parsley (finely chopped)
  • 1 bunch cilantro (finely chopped)
  • 1 can Kidney beans (rinsed)


  • 1 cup chives or dill or spinach (optional addition to the herbs)

You might have

  • 1 onion (finely chopped)
  • 3 cloves garlic (grated)
  • 3 tbsp oil
  • salt

Culinary Spice Kit

  • 1 pouch [1] Ghormeh Sabzi Spices Fenugreek leaves (methi)
  • 1 pouch [2] Ghormeh Sabzi Spices Omani limes, turmeric



  • Cook rice according to package instructions.
  • In a medium POT, heat 2 tbsp oil. Fry onion and garlic over low-medium heat until onions are translucent.
  • Careful of splatters, add leek. Over medium heat, fry until leek is almost cooked.
  • Add herbs and Sabzi SpicesĀ [1]. Mix well. Continue to fry until the mixture lost most moisture and starts to turn brown. Pay attention not to burn the herbs.
  • Add beans, 2 cups of water, salt to taste, and Sabzi Spices [2]. Mix well. Cover. Bring to boil. Cook over medium-low heat 20 minutes. Stir occasionally.


  • Optional: Season meat with salt and pepper. In a PAN, heat oil and fry meat quickly over high heat to your desired doneness. Add to the POT. Mix well. Turn off heat.


  • Serve Ghormeh Sabzi with rice. Enjoy!


  • Add lamb or other meat, thinly sliced (see optional step).
  • Substitute leek with spinach leaves. Skip step 3. Add spinach with herbs in step 4.
  • Substitute kidney beans with black beans or cranberry beans.
  • Substitute cilantro with another bunch of parsley.