Persian Lamb and Chickpea Stew (Qormeh Sabzi)

Total Time
Prep 10 mins
Cook 45 mins

A lovely, healthy, Persian dish, which can easily be made with cuts of beef. Try it in place of your usual stew some evening! :)

Ingredients Nutrition


  1. Heat 1 tbsp oil in a large heavy pan, and saute the lamb until well browned on all sides.
  2. Add the onion, cooking until soft, then add salt, pepper to taste, turmeric, lemon juice, and water, bringing to a boil.
  3. Lower heat and cover, simmering for 15 minutes.
  4. Heat 2 tbsp oil in a skillet and saute the onions, celery leaves, spinach, and parsley for 2 minutes, stirring constantly.
  5. Add these vegetables and the chickpeas to the meat and mix together thoroughly.
  6. Bring to a boil, then lower heat and simmer another 20 minutes, or until meat is tender, adding water as necessary to keep up with consistency.
  7. Serve with steamed basmati rice.
Most Helpful

The key ingredient for this dish is an herb called shambalileh / fenugreek / menthi depending on the language one speaks. As a matter of fact I am cooking the stew right now in my slow cooker. The herbs I use are parsley, geen onions and said shambalileh which gives the stew its distinct flavor. I gave it a 2 star rating because the key ingredient is missing.

texasgal #3 March 18, 2011

Qormeh Sabzi si made it red kidney beans . I would add some fresh dill too.Instead of the beans , fried potato cubes can be added at the end.

littlemafia September 25, 2009

I am new to persian cuisine and have found that this dish is very easy to prepare. The aromas and the flavors blended well. I added in a little garlic as i like a more stronger flavor to my dishes but did not deviate from the recipie. Thank you Sue! It was Great Tastest great! Easy to Make!

Monicahabibollahi March 22, 2009