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Chicken, herbs and kidney beans simmer in the pot

Wisconsin-grown Ghormeh Sabzi

Laila Borokhim, Madison
Ghormeh Sabzi (also Qormeh Sabzi) is a Persian herb stew and the default national dish of Iran. Laila Borokhim provides her personal recipe, one she shares with her Sephardic Jewish family. Laila is also the owner of the restaurant Noosh in Madison where she provides twists on her family’s traditional dishes.
Prep Time 20 mins
Cook Time 3 hrs
Total Time 3 hrs 20 mins


  • 1/4 cup canola oil, divided
  • 1 large yellow onion, finely chopped
  • 1 tsp ground turmeric
  • 1 1/2 pounds leg of lamb, cut into 1 1/2-inch cubes
  • 1 1/2 cups finely chopped spinach
  • 1 cup finely chopped green onions (green part only)
  • 1/2 cup finely chopped Italian flat-leaf parsley
  • 1/4 cup finely chopped cilantro
  • 1/4 cup finely chopped chives
  • 1/4 cup finely chopped fenugreek leaves
  • 1 1/2 cups water, or more as needed salt and ground black pepper to taste
  • salt and ground black pepper to taste
  • 1 lemon, juiced
  • 4 dried Persian limes
  • 1 15 oz can red kidney beans, drained and rinsed


  • Heat 2 tablespoons oil in a large pot over medium-high heat. Add onion; cook and stir until deep golden brown, 10 to 15 minutes. Stir in turmeric for 1 to 2 minutes. Add lamb cubes; cook until coated in turmeric and browned on all sides, 8 to 10 minutes.
  • Heat remaining 2 tablespoons oil in a separate pot over medium heat. Add spinach, green onions, parsley, cilantro, chives, and fenugreek leaves; cook and stir until deep dark green in color, 5 to 10 minutes.
  • Stir spinach mixture into the onion and lamb mixture. Pour in enough water to create a slurry consistency. Season with salt and pepper. Pour in lemon juice. Reduce heat, cover, and simmer stew until greens soften, about 1 hour.
  • Pierce dried limes with a fork and add to the stew. Continue simmering until chuck is tender, 30 minutes to 1 hour. Stir in red kidney beans. Cook until flavors combine, about 30 minutes. Discard dried limes before serving.