Ghormeh sabzi is a Persian herb stew. It is a popular dish in current day Iran, Iraq, and Azerbaijan; traditional and very popular, served when family members return home after being away.

Ghormeh means stewed and sabzi literally means greens, which is herbs in English. The main ingredients are a variety of sauteed herbs, mainly spinach, parsley, spring onions, fresh coriander; seasoned with the key herb, dried fenugreek leaves (called shambalileh in Persian), which gives it the peculiar flavour.

They are cooked with beans (red kidney beans, rose cocoa beans, haricot beans, etc) onions and most importantly pierced dried ‘limu-omani’ (Persian sundried limes).