Ghormeh Sabzi

by on December 7, 2010

The following three videos teach you how to cook Ghormeh Sabzi like a pro. Ghormeh Sabzi is one of the more traditional Persian food. It is one of the more difficult dishes to make and takes longer to cook. But these videos have full instructions and will make it easy for you. Check out the videos and try it for yourself.

Here is how to get started:

Now lets look at the presentation…

And here are some pictures of the finished product

Polo - Tah dig

Ghormeh Sabzi
Ghormeh Sabzi
If you like this post, please click on ‘like’ and leave me a comment. See you soon on the next video. By the way, make sure you leave your name and email address (over on the top right hand side) so that I can send you the exclusive videos that others do not see. Keep it cooking…

There are currently comments.


Zohreh Rogers December 7, 2010 at 10:58 pm

Thank you so much fot this video dear Kshar. I must admit i love this dish and have always cheated by using canned sabzi to add to my meat. This video was usefull, because it looks easy enough to make it from fresh.
Incidently had already invited my son’s friends arounf for ghormeh sabzi tomorrow nigh, so this video is well appriciated.
Kind regards

KShar December 8, 2010 at 2:15 am

I am glad Zohreh jon, enjoy it and I am happy that it was on time. be intouch. keeep it cooking.

fariba sabz December 8, 2010 at 6:54 am

Great vedio, one of your best ones Kshar dear. You made it look so easy, and I know
it take me a long time to prepare the sabzi. I appreciate it.

KShar December 8, 2010 at 11:45 pm

merci , fariba jon, hamishe sabz bashi. thank you and enjoy. please share my videos with your friends if you like them. sharing is caring. keep it cooking.

Niloufar December 8, 2010 at 8:43 am

Thank you for the great presentation. You make it look so easy.

KShar December 8, 2010 at 11:42 pm

thank you, i enjoy doing it, love to come up with new way of presentation.

Roxanne Ashraf December 8, 2010 at 6:34 pm

Thank you so much for this video.
My favorite dish!

KShar December 8, 2010 at 11:41 pm

enjoy, and let me know if you need any thing else for me to show you cook. let your friends know about my site and please tell them to leave their email address for me. thank you and keep it cooking.

Nancy August 1, 2011 at 12:59 pm

Hello Kshar,

Thank you for this video. I have had the ghormeh-sabzi made by Roxanne and it is delicious, made with lamb instead of beef.

I have access to fresh fenugreek in my area. Would you recommend using fresh if available? If so, what would the quantity be?


KShar August 3, 2011 at 1:48 am

Thank you Nancy, you can use fresh fenugreek, but then you need mostly fresh sabzi, remmember too much of it makes the stew bitter. for every four bunch of other herbs, use one bunch of fenugreek. keep it cooking.

Nancy August 3, 2011 at 3:35 am

Than you for the info and tips on the fresh fenugreek. Best regards,

KShar August 6, 2011 at 2:44 am

Thank you nancy . keep it cooking

Zohreh Rogers December 8, 2010 at 9:10 pm

YUM! dinner was a success, and I told friend about your video, and your replacement for Tareh, using spring onion’s greens.
Any chance of a recipe for stuffed green pepper?, i made it yesterday for the first time and it came out well, but love to compare notes!

KShar December 8, 2010 at 11:39 pm

I did stuff bell peppers on my last live show, it was great. I am gald you are enjoying my videos, good to have you on my member list. keep it cooking.

Jamak December 9, 2010 at 5:14 pm

I love Ghormeh Sabzi – Yum

KShar December 10, 2010 at 4:52 am

me too. let me know when you want me to cook some for you. keep it cooking.

Masoud April 8, 2011 at 6:52 pm

I made it the way you cooked, it was absolutely incredible! I was amazed how perfect it was despite the fact that it was my first time cooking Ghorme Sabzi … Thanx for posting, Keep it Cooking! 😀

KShar April 9, 2011 at 2:45 pm

so gald to hear that, keep it cooking Masoud jon

Todd Harris Wolf April 11, 2011 at 1:32 am

KShar Khan ,
I want to impress my Boyfriend who is From Tehran . His family is now living in Cali, and he lives in NYC with me. He misses the home cooking from his Maamaan. He always talks about the Haveeg Polo and Khoresht-E Beh. I hope you can help. I love watching your videos they really relax me and make me want to cook. You have such a wonderful way about you. Thank you

KShar April 11, 2011 at 4:34 am

Salam Todd jon, first of all let me congratulate you for the person that you are. You mean to please and I admire that about you, give him some Maamaan’s cooking and trying to learn farsi, beautiful. I do not have khoreshtE Beh video ready for release, and now beh is not in season yet, so what do you want me to do. You dont know how bad I want to help you, if you can find Beh, in NYC, let me know and I will email you the recipe. Lets surprise him with another favorate of his and I will be happy to help. Good to have you in my kitchen, keep in touch and keep it cooking.

Sahel April 15, 2011 at 9:43 pm

First of all thank you for all those videos. I think ur awesome :)…
I want to cook G S but for 15 person. Can you plz tell how much of ingred. I have to add? I have dried … how many cups do I need then?
Plz answer me when you read my messege. Thank you
Best Regards Sahel

Sahel April 15, 2011 at 11:48 pm

I meant U r awesome *** … message* :) Had some mistakes 😛

KShar April 16, 2011 at 3:05 am

Sahel khanoom, thank you for your nice words. what do you mean by G S, please let me know, if you mean Ghormeh Sabzi, you need to triple all the ingred.( i am abv. like you, hope u dont mind) for dried sabzi, use five cups of dired sabzi, soak them in water for ten min. and then squezzzzze (that mean really hard) (LOL) in your hand to get the water out and then fry the sabzi. please let me know how it turned out. keep it cooking

Lauren June 3, 2011 at 3:49 pm

As usual, SO beautiful. Is there a link to making Persian rice with just a rice tahdig? The next time you make rice on the stove, can you go through the rice process more specifically? Thanks! Looking forward to your baking debut!

KShar June 4, 2011 at 11:47 pm

You got it Lauren, will do, mean while keep it cooking

Elísabet June 12, 2011 at 1:52 am

This is very nice, have tried once before I saw this video and it didnt do well, will try again, for how long do you cook the stew ?

KShar January 10, 2012 at 2:58 am

for 3 hours, beef takes a while to cook.

marielle June 14, 2011 at 8:57 am

Wonderful. Thank you so much. Can you tell me how long you can keep it refrigerated?

KShar January 10, 2012 at 2:59 am

for a week and also can freeze it up to a month.

Maryam June 16, 2011 at 1:48 am

Salam thank you so much for the beautiful dish I want to make it your way but could you plz tell me the sabzi mix ingredient in English I’m abit confused. Much appreciate

KShar January 10, 2012 at 3:06 am

sorry Maryam jon, tareh, or green onion. parsly, fenugreek, and sorry for late reply , i missed your comment. will promise you better service.

Diet recipes for diabetics July 15, 2011 at 6:23 pm

I won’t be able to thank you fully for the articles on your web-site. I know you’d put a lot of time and energy into all of them and hope you know how much I appreciate it. I hope I could do the same for someone else sometime.
Recipes for diabetics

KShar July 16, 2011 at 1:24 am

Thank you for such a beautiful comment, what I do is the least and I hope some day I will be able to do more.

maryam August 26, 2011 at 7:09 pm

Dear KShar,
I am hoping this email reaches you as I don’t subscribe to Facebook (personal choice, for various reasons).
Thank you so much for your easy-to-follow recipe for Ghormeh Sabzi. Did I miss the bit where you explained the cooking time once all the ingredients were in the pan? I am assuming it is approx 1 hour for the meat to cook. For convenience, I usually use tinned Ghormeh Sabzi and add my own ingredients to it, (for eg turmeric, onions, dried lime, lime powder). However, I have seen some versions of this dish where garlic, paprika and even cloves are used. Could I have your opinion on this variation? Thank you so much for making the effort to explain your recipe in easy stages. I am not Iranian and have been searching for this recipe for decades, but thanks to the internet this problem is now solved.

KShar August 27, 2011 at 4:53 am

hello, and thank you, I dont recomand any other spices, ande the cooking time is about two hours, because it take longer than an hours, for meat and sabzi to belent together properly.

maryam August 26, 2011 at 7:11 pm

p.s. to my earlier email re Ghormeh Sabzi. Would it be possible to do a similar recipe for Khoresht e Badanjon? Also barberry chicken and rice is another favourite of mine. Thanks again. Maryam from the UK.

KShar August 27, 2011 at 5:02 am

Maryam khanoom, for some one who is not Iranian know a lot about iranian food. being creative is something I recomand but little variation is ok . if you are learning dont get off the track , stick to the recipe first and as you learn more you can adjust the recipe to your taste. keep it cooking and thank you

Christopher Lee January 22, 2012 at 9:29 am

I made this last night, and? it was delicious!. I shall definitely be making it again.
I’m looking forward to trying some of the other recipes you’ve posted, thank you KShar.

KShar January 22, 2012 at 4:01 pm

Thank you my friend. Thank you for trying and keep up the good work

Sara McKee January 30, 2012 at 11:09 pm

Salam agha Jan, Ghormeh sabzi kheili khube. Man zendegi New Zealand, hich sabzi. Yek rouz shoma Tabrizi kofte? Bebakshid, man Persian yek kame. Sorry, I am not Iranian so do not know good Persian (I am trying). Do you think you could put up some recipes for Fesenjoon, Reza kofte one day? I am also interested to know whether you use saffron in your Fesenjoon. How do you prepare your saffron? Mash it with a sugar cube and add water for one day? I have a really good recipe (which I created) for cake yazdi, that I could send you if you like. It is delicious! Your videos are so great, and I am ready to learn how to cook more Persian foods! I am going to try kotlet tonight. Thank you for all your help. Khudahafez va be salamat :)

KShar February 1, 2012 at 10:00 pm

salam, I do have a recipe for fessanjon, and it is on my site and koffteh , i am putting a DVD out with koffteh and other traditional Persian food. thank you

Raza Azimzadeh February 19, 2012 at 10:54 pm

Salam KShar jon,

Do you have a written list of the exact ingredients for your Ghorme Zabzi including how much Spinach? I’m also not happy with my rice, kheyli bad hast :( you mentioned that you have shown how to cook just your plain rice with tadik, where can I find that video?
The other videos show different styles of rice for different Persian dishes, vali man faghat ino mikham, hamin sefid berenge o tadik. Dastetoon dard nakone, kheyli mamnoon, hope to hear from you soon.


KShar February 20, 2012 at 7:38 pm

Reza jon, go and click on zereshk polo, there i show how to cook plain rice. now ghorme zabsi. this is for 3 to 4 people depending on how much they eat. LOL…..ok…herbs, use dry herb, easier for you..esfenag, one bunch, green onion 2 bunch, parsly one bunch , shanbelila dried 1/4 cup. meat stew one pound. onion one med. go for it and let me know how it turned out. Keep it cooking .

Hadi March 12, 2012 at 4:42 am

In my younger days, I used to prepare quite few decent Persian dishes, whatever I could remember from mom’s cooking. In my college days friends gather at my apartment on weekends and enjoy my cooking. Few years later, I got introduced to Thai food and ended up marrying a Thai! You have to admit that authentic Thai food (not the watered down ones served in the restaurants to the taste of non-Thai customers) is as good as Persian food. Unlike Persian food, the main ingredients for taste in a Thai food can be purchased in the form of a paste in a jar. Just chop up your veggies, cook your meat, add the paste and simmer a bit; dinner is ready. Busy life and this easy process made me cook more Thai food. Long story short, I have slowly lost my touch on Persian cooking and even my kids don’t care for it anymore! As a result, for a while I have been experiencing the “What the heck am I gona prepare for dinner tonight” syndrome. I found a beautifully written book on Persian cooking called New Food of Life by Najmieh Khalili Bathmanglij. Following these written recipes has surely helped but in order to learn, there is nothing like actually watching someone do the preparation and cooking. So, I took my desperate plea to YouTube, and there I found KShar. I have been viewing many of your wonderful recipes and soon will begin to explore them all one by one and let the kids be the judge. Thank you KShar.

KShar March 13, 2012 at 3:43 am

Thank you Hadi jon, thank you for sharing and i appreciate your honesty..I agree my mission is to make Persian food mainstream, and fast is the way to go. Go and watch my videos, go to my site learn how fast you can make Persian food. good to have you on board my friend. keep it cooking.

Lilit June 17, 2012 at 2:36 am

Thank you so much for this KShar! I can’t wait to try it out! Quick question, some other recipes call for cilantro as well as parsley. Do you leave it out because it’s unnecessary or just personal preference? Thank you!!

KShar June 19, 2012 at 1:31 am

I personally don’t like too much if any cilantro in Ghormeh zabzi

Ema July 9, 2012 at 9:48 pm

I was very pleased when I did ur version of ghorme sabzi and every body loved it and I want to thank u for putting these reciepies on ur side for people who r from the new generation to pass it on thank u dear Kshar ….xox

KShar July 12, 2012 at 2:58 am

I am happy to hear that and I thank you for your support. Keep it cooking.

anahid Asiun September 1, 2012 at 8:50 pm

My dear Mr. KShar jan with all respect yr receipe is v good but may I give some alterations if y don’t mind.
First of all y should always use lamb rump steak with some lamb shoulder or leg of lamb which it will taste very very delicious which my late mother and her mother and her great grandmother used to use for centuries. Secondly if y use instead of red kidney beans replace it to black eyed beans the rest which y have used are fine. As y said it is matter of choice and I remember it very well the exact receipe, over the years of course people hve initiated and changed the receipe. tks for yr hard work I enjoy all yr cooking instruction.

KShar September 4, 2012 at 2:36 am

As you also pointed out , It is all a matter of taste and choice, that is why i always invite every one to create their choice. I have seen some use black eye peas, I personally like the color of red and green together. Love lamb but that is also a choice . I appreciate your comment and would love to have every one to talk about their choice. Please keep in touch and keep it cooking.

Jack Tahbaz December 9, 2012 at 6:38 am

We have been watching your videos and my wife will be trying some of your recipes very soon. I am very impressed by the quality of your videos and thank you for sharing!

KShar December 12, 2012 at 3:42 am

Thank you and you are most welcome.

Irma Solorio December 29, 2012 at 12:25 am

I have been Married to a Persian man for 16 years, and although I have been cooking Persian food for a while now and my mother in law says I cook like a Persian. I have certainly learned a lot from watching your videos. I think I have cooked every kind of Persian food there is and all of my husbands family love it. So thank you so much. You are my Hero.

KShar December 31, 2012 at 11:53 pm

Thank you so much, this is one of the reason i open my kichen, for people like you. keep it cooking

Nelly Javanshir March 24, 2013 at 3:16 am

Wow you are great, after 27 years of being married with a persian man, I finally learned how to make Ghormeh Sabzi, I do cook other dishes but Colombian style, but since I found you, I love the way you cook, be blessed Kshar Dooset-daram hamishe… Big hug!

KShar March 25, 2013 at 5:46 am

Thank you so much Nelly jon. keep trying persian style and i am sure you and your husband both would love it. Keep it cooking and stay in my kitchen it is full of love and good taste.

Kayvon June 5, 2014 at 2:09 am

Hi Kshar!

First I would like to say that your videos have inspired me to learn and master many of my persian family dishes. Thank you so much

I’ve been wondering as far as preparing the herbs. I know you cut off the majority of the stems in the beginning but what role, if any, do the smaller stems play in the stew? Would it be better to take some extra time to remove as many stems as you can after the first big cut?

Also I was wondering what your thoughts are on adding cilantro in the mix as well? Have you tried it before? How does the taste change? I haven’t tried it yet but will experiment next time :)

Thanks again!

Comments on this entry are closed.

Previous post:

Next post: