Persian Lamb and Chickpea Stew (Qormeh Sabzi)

READY IN: 55mins
Recipe by PalatablePastime

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

Top Review by texasgal 3

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.

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.

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