vegetable stew with lamb (ghorme sabzi)

vegetable stew with lamb (ghorme sabzi)

4.3 of 5 (4)
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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 295.2
  • Total Fat: 14.5 g
  • Cholesterol: 32.5 mg
  • Sodium: 1,102.0 mg
  • Total Carbs: 27.3 g
  • Dietary Fiber: 8.5 g
  • Protein: 18.7 g

View full nutritional breakdown of vegetable stew with lamb (ghorme sabzi) calories by ingredient
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this is a famous Iranian stew made by fried vegatables and lamb this is a famous Iranian stew made by fried vegatables and lamb
Number of Servings: 4


    beans, pinto 150 grams
    salt 0.5 tbs
    lemon juice (2 lemon yield)
    onions ( 1 medium)
    parsly raw (250 grams)
    leeks (150 grams)
    spinach (250 grams)
    Dill (100 gram)
    frying oil 3tbsp
    lamb cubed 200 grams
    herbs (optional)


cut all vegetables in very small pieces an fry the mix ( it depends which colour you prefer) and put them aside
cut onions in small pieces and fry in alittle oil and add lamb cubes and beans ,and stirr a bit. add lemon juice and herbs and add 2-3 cups of water and let it be cooked well.
add vegetables and salt . leave it for half an hour and taste it. add some salt or lemon juice if you like.

this recipe is for 4 servings and is served by rice

(this stew is a very popular meal in Iran and if the vegatables are not fried so much is very healthy and full of vitamines. but remember it is a bit heavy food and it is recommended to be served occasionally in parties)

Number of Servings: 4

Recipe submitted by SparkPeople user ELI1162.

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Member Ratings For This Recipe

  • Good - 12/23/19

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  • Love the flavors! - 6/15/18

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  • Very Good
    great - 2/19/18

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  • Good
    Lamb is great - 2/18/18

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  • Incredible!
    I've made a variation of this (one of my favorites at a local restaurant), using a dried Ghorme Sabzi veggie mix from ethnic grocery - contains dried fenugreek, dill, & parsley. I like to add dried cilantro & dried lemon/lime. The guy at restaurant usually uses red kidney beans & serves with rice. - 4/16/17

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