Persian · main

Ghormeh Sabzi (Herb and Bean Stew)

Ghormeh Sabzi (Herb and Bean Stew) reads umami 6.0, richness 5.8 and citrus 5.0 on Palate's 0–10 flavor X-ray — a Persian main, about 1 hr 47 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 6.3 / 10
• Sweet & Fruity — 1.8 / 10
• Sour & Bright — 6.4 / 10
• Bitter & Earthy — 2.5 / 10
• Rich & Fat — 6.1 / 10
• Aromatic & Spice — 3.8 / 10

The measured notes (of 18)

Umami 6.0 · Richness 5.8 · Citrus 5.0 · Sourness 4.9 · Herbaceous 3.3 · Allium 2.9 · Salinity 2.6 · Earthy 2.3 · Sweetness 1.7 · Bitterness 1.5 · Warm Spice 1.4 · Floral 1.4 · Nutty 0.9 · Heat 0.8 · Fruity 0.5

What's in it (12)

• 1.5 lbs lamb
• 2 tbsp dried fenugreek
• 1 cup flat-leaf parsley
• 1 cup coriander
• 1/2 cup chives
• 1 can (15 oz) kidney beans
• 4 dried limes (limu omani)
• 1 tsp turmeric
• 1 onion
• 3 tbsp oil
• salt to taste
• 1/2 tsp black pepper

Time & effort: about 1 hr 47 min (32 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 151.4 kcal, 7.6 g protein, 4.2 g fat, 23.7 g carbs

Dietary: Contains meat — engine-derived; double-check anything allergy-critical.

How it's cooked (3 steps)

1. Fry very finely chopped herbs in oil until dark and fragrant, the key step for authentic depth.
2. Brown meat and onion separately, then combine with the herbs, kidney beans, dried limes, and enough water to cover.
3. Simmer for at least two hours until the stew is dark, thick, and the limes have infused the broth with a sour tang.

Dishes with a similar flavor shape

• Greek Meatball Soup with Egg-Lemon Broth — Greek
• Moroccan Pork Casserole — Moroccan
• Lemon-Rosemary Greek Roast Chicken — Greek
• Harira — Moroccan
• Gheymeh — Persian

Keep reading: what umami, richness, citrus mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.