Qormeh Sabzi Recipe

Name: Qormeh Sabzi
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Home-made qormeh sabzi mix (or 1 cup store-bought soaked in 1/2 cup hot water); 1 cup fenugreek leaves, finely chopped; 1 cup leek, finely chopped; 1/2 cup spring onion, finely chopped; 1 1/2 cups spinach, finely chopped; Additional Ingredients; 4 cups parsley, finely chopped; 2 cups cilantro, finely chopped; 3 tablespoons oil; 1/2 onion, finally chopped; 1 teaspoon turmeric; 1 1 lb chicken or 1 lb stewing beef, bite sized portions; 1/2 cup kidney bean, cooked; 2 -3 persian dried limes or 2 -3 fresh lime juice

Servings: persons

Home-made qormeh sabzi mix (or 1 cup store-bought soaked in 1/2 cup hot water)
1 cup fenugreek leaves, finely chopped
1 cup leek, finely chopped
1/2 cup spring onion, finely chopped
1 1/2 cups spinach, finely chopped
Additional Ingredients
4 cups parsley, finely chopped
2 cups cilantro, finely chopped
3 tablespoons oil
1/2 onion, finally chopped
1 teaspoon turmeric
1 1 lb chicken or 1 lb stewing beef, bite sized portions
1/2 cup kidney bean, cooked
2 -3 persian dried limes or 2 -3 fresh lime juice

1
Using a food processor process the herbs until very fine. In two of the tbsp of oil cook the Qormeh Sabzi mix, Parsley and Cilantro at high heat. You will see the herbs darken and dry out. The more you cook them the more flavorful they will be. Stir constantly to avoid burning. Once the herbs are darkened and release a flavorful smell, turn off and set aside.
2
Cook the onion at medium heat in the oil until golden. Add the chopped meat, browning on all sides. Drain fat if needed. Do not cook all the way, otherwise it will become tough.
3
Add the cooked herbs, kidney beans, s/p to taste and 1 cup of water.
4
Set the dish to low heat and simmer covered for an hour.
5
Punch a hole into each of the Persian Limes. Add the Persian Limes. Simmer for another hour. Watch so the mixture does not dry out. If this happens add another cup of water.
6
Serve over Basmati rice.
7
Can also make this dish vegan/vegetarian by discarding the meat.

293

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: Home-made qormeh sabzi mix (or 1 cup store-bought soaked in 1/2 cup hot water), 1 cup fenugreek leaves, finely chopped, 1 cup leek, finely chopped, 1/2 cup spring onion, finely chopped, and more.

Yes, Qormeh Sabzi falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Qormeh Sabzi

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions