Ghormeh Sabzi (slow cooker)

4.7 of 5 (3)
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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 391.5
  • Total Fat: 10.8 g
  • Cholesterol: 102.1 mg
  • Sodium: 1,095.7 mg
  • Total Carbs: 29.8 g
  • Dietary Fiber: 11.8 g
  • Protein: 45.6 g

View full nutritional breakdown of Ghormeh Sabzi (slow cooker) calories by ingredient
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Persian vegetable stew with beef & beans.
Makes 4-6 servings depending how hungry you are. Serve over steamed basmati rice.
Persian vegetable stew with beef & beans.
Makes 4-6 servings depending how hungry you are. Serve over steamed basmati rice.

Number of Servings: 4


    Dried Sabzi (green herbs, rehydrated) 4cups
    or 4 cups fresh herbs (parsley, fenugreek, leeks, chives, coriander)
    Onions, raw, 1 cup, chopped
    Lime Juice, 1 fl oz
    3 dried limes (if available)
    Beef chuck, arm pot roast, 1.5 lb
    Beans, red kidney, 1.5 cup
    Turmeric, ground, .5 tsp
    Salt, 1 tsp
    Pepper, black, .5 tsp
    Canola oil, 4 tbsp
    Water, tap, 4 cup (8 fl oz)


Take 2 cups dried kidney beans and soak for a hour in warm water. Boil the beans in the same water (you may need to add a bit more) about 30 minutes or until they start to become tender. Drain and place in slow cooker.

In the meantime, if you're using dried herbs, soak them in warm water for about 20 minutes then strain.

In a large skillet, fry onions and beef in a bit of canola just until they start to brown. Add turmeric, salt, pepper and stir. I add 3 dried limes that I poke holes in with a knife. If you are able to get the dried herb mixture you should also be able to get the dried limes. If not just use the juice (but don't add it yet).

Place meat and onions into the slow cooker with beans.

Place the skillet back on medium high heat and add a bit more oil. If using rehydrated herbs, squeeze out some of the water. Fry in the oil until you start to get a herby frying smell. About 10 minutes. Then add to the slow cooker.

Top with 4 cups of water and lime juice. Stir until combined. Cook about 5 hours on high heat.

Number of Servings: 4

Recipe submitted by SparkPeople user CIOUID.

TAGS:  Beef/Pork |

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Member Ratings For This Recipe

  • What happened to the lamb - 9/3/12

    Reply from CIOUID (9/3/12)
    You could use lamb if you want. Lamb makes me gag so I use beef.

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  • Very Good
    Good recipe but better (and more traditional) with lamb instead of beef. - 1/23/12

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  • Incredible!
    I love this---veggies and beans. I improvised---I was cleaning out the freezr and I used a pkg of chopped collard greens and other herbs ---tarragon, dill, parsely It was good. - 11/6/10

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  • Incredible!
    I love this - have been eating it/making it my whole life - only I've never made it in the slow cooker before. Usually just make it in a pot on the stove and let it simmer for about 45 minutes. Yum yum yum.
    I also buy a can of kidney beans instead of soaking, and use lemon not lime. YUM!
    - 3/1/10

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