This Instant Pot Ghormeh Sabzi brings all the wonderful herb-packed flavor of the classic Persian stew in a fraction of the time. Prepared with herbs, dried limes, and all the classic ingredients that make this Persian stew so loved.

Ghormeh Sabzi is one of my favorite Persian stews. My family and I literally fight over the last bit of leftover stew and who is going to get it. So needless to say, I make ghormeh sabzi quite often.
Although it is not a complicated recipe to make, it isn’t for the faint of heart. If you do not have a food processor, you have to chop all the herbs by hand. And the stew has to simmer all day until it is ready. But by using the instant pot, you can make this delicious stew in a fraction of the time.
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Recipe highlights
- Fast: If you make ghormeh sabzi, then you know it is a little labor intensive. So I am always looking for ways to make this dish easier to make. You can easily make 8 big servings in a 6-quart pot. But most importantly, the stew was ready to eat 90 minutes after I started.
- Simple: I break down the steps so that even if you are new to Persian cooking, you will end up with a beautiful and delicious stew.
- Texture: Because I use fresh herbs instead of only dried like some people do, this stew has a wonderful smooth texture with a bit of chew to it. Dried herbs give it soup feel and that is NOT what this is.
- Flavor: The herbs offer a variety of flavors, but none of them are offensive. The fenugreek gives this stew its classic oh-your-making-ghormeh-sabzi fragrance. The dried limes give you the tang and sourness the stew has, which you can control depending on your own personal taste. And the stew is served on some fragrant basmati rice.
If there is one dish that is quintessential Persian, it is Khoreshteh Ghormeh Sabzi, an herb stew made with parsley, cilantro, green onions and fenugreek. You can make this stew with either beef or lamb.
As much as I love eating ghormeh sabzi, I won’t lie. This stew is a bit of work since there are so many herbs to wash and trim and chop. And of course, the longer it sits, the better it tastes.
So when I do make it, I make a massive amount of stew so we can enjoy it over and over again. What I love about this particular recipe, is that the instant pot saves me so much time and helps me get dinner on the table faster. What a win!
Reader’s Reviews
“This was delicious and the beef was soooo tender!!! I used 7 dried limes because we like sour in our family 🙂 and I added spinach, and used 4 bunches of curley parsley and 4 bunches of cilantro…This is a fantastic recipe! And so easy!” — Amaya
Ingredients you need
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- Fresh herbs: This magic concoction is different for different cooks. I use fresh parsley, cilantro and green onions
- Onion: Use a brown or white onion.
- Beef stew meat: You can use chunks of chuck roast, London broil or butcher cut stew meat.
- Seasonings: Salt, pepper and turmeric.
- Pantry staples: Olive oil, beef broth, canned red kidney beans and all purpose flour.
- Dried fenugreek: I normally cannot find fresh fenugreek so I always use dried fenugreek.
- Persian dried limes: Dried Persian limes offer tremendous flavor to this dish. Although you can use lemon juice instead, this stew is known for its use of limoo omani.
- Lemon juice (optional): I use a combination of dried Persian limes and lemon juice because my family likes this dish on the sour side. Adding the extra lemon juice is optional.
- Special equipment: I use my 6-quart Instant Pot for this recipe.
Step-by-step directions
- Prep the meat. If using a chuck roast or London broil, cut into 1-inch cubes. Season the meat with salt, pepper and turmeric. Dust with flour until coated evenly. Set aside.
- Chop the onions. Peel and chop the onions and clean the green onions and slice both the green and white parts.
- Prep the herbs. Remove stems, especially the thick woody ones, from parsley and cilantro. Wash, drain and use a salad spinner to dry the herbs. Once dried, chop the herbs in batches using a food processor with a metal blade and set aside.
- Brown the meat. Press the “Sauté” function key on your 6 or 8-quart Instant Pot. Select “More” temperature with the “Adjust” key. When Instant Pot displays “Hot” add olive oil. When oil is hot, add reserved stew meat and brown meat all over. When meat is browned, remove meat and reserve.
- Sauté the onions. Add more oil to hot Instant Pot. Stir in chopped onions and sauté until onions start to soften. Add turmeric and cook until translucent and golden.
- Add the herbs. Stir in the chopped green onions, parsley and cilantro and continue cooking until herbs wilt and start to darken. Stir in the dried fenugreek and continue to cook until incorporated.
- Return the beef. Add beef back into the pot and mix it in with the herbs.
- Add the dried limes. Carefully pierce dried limes with a sharp knife. If you like your stew more on the sour lemony side, add 6 dried limes. If you don’t know how you like it, start with two. You can add lemon juice later to adjust the flavor to your preference. Add dried limes, broth and lemon juice (optional) to stew.
- Cook the stew. Place the lid on your instant pot, turn the vent to seal and set on meat/stew for 35 minutes. Once the timer goes off and the stew is cooked, let the pressure release naturally for 10 minutes and then release the remaining pressure manually. You can also let all the pressure release naturally if you have time.
- Add the beans. Drain and rinse beans. Stir in kidney beans with the stew. Place the lid on your instant pot, turn the vent to seal and set on warm for 15-30 minutes.
- Serve. The stew is now ready and you can serve with Persian rice. You can also let the stew cool and refrigerate it overnight. The stew tastes even better the next day .
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Recipe tips and FAQs
Now true fans of this stew will argue that that ghormeh sabzi should not be served the day it was made. That it tastes infinitely better after a day or two. I do agree with this fact: ghormeh sabzi tastes even better the next day.
But once my kids walk in the door from school and smell that distinct smell of ghormeh sabzi, well, they won’t wait the next day. I can’t deny how easy it was to make this stew in the Instant Pot.
Now there’s the question of color of my ghormeh sabzi.
Just like in other cultures, there is much debate on the right way to sauté the herbs for this dish. Some like to cook the herbs in a lot of oil for a long period of time, until the color of the herbs turns into a very dark green, sometimes near black.
Others swear by using DRIED herbs for this dish, which I personally think is a travesty. I’m sorry, but fresh is best.
For this recipe, I brown the meat, onions and vegetables using the Instant Pot. Even on high heat, I found that I got better results with my stove and pan. The deep Instant Pot honestly steams your food in sauté mode, especially with these ingredients and amounts.
You can totally do all of this over the stove top to get a hotter pan, but quite honestly, this defeats the purpose of using just one pot to do it all. I loved that I only had one pot to clean afterwards.
If you like this recipe for instant pot ghormeh sabzi, then you have to try my instant pot ash reshteh recipe for Persian noodle soup with beans and herbs.
I created another classic Persian stew in the instant pot, my Khoresh Gheymeh (Persian Split Pea Stew) recipe.
So there you, my analysis of the Instant Pot and my recipe for Instant Pot Ghormeh Sabzi. For those of you looking to create this iconic dish faster, the Instant Pot is definitely for you. I have another recipe for Khoreshteh Ghormeh Sabzi on my blog, where I add kale to the mix. You can also try my traditional ghormeh sabzi, made on the stove top, too.
Storing/Freezing Instructions
TO STORE: Store any leftover kabob in an airtight container and refrigerate for up to 4 days.
TO FREEZE: You can also freeze leftovers. Transfer to a resealable bag or freezer safe container and freeze for up to 4 months.
Because of all the fresh herbs, ghormeh sabzi has a unique flavor. It is aromatic and quite delicious. It has a bit of tang from the dried limes, but isn’t overly sour or spicy. Mixed with the beef stew meat (or lamb), it is a very unique dish with lots of flavor.
Instant Pot Gormeh Sabzi (Persian Herb Stew with Beef)
Ingredients
- 18 oz fresh parsley about 5 bundles
- 8 oz fresh cilantro about 5 bundles
- 2 bundles of green onions
- 1 brown onion
- 2 lb stew meat 1-inch cubes
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 1 ½ teaspoon ground turmeric
- 1 tablespoon all purpose flour
- 2 tablespoon extra virgin olive oil
- 3 tablespoon dried fenugreek
- 3-6 dried Persian limes
- 4 cups beef broth
- ¼ cup lemon juice optional
- 20 ounces canned red kidney beans
Instructions
- Remove stems, especially the thick woody ones, from parsley and cilantro. Wash, drain and spin green vegetables dry. A salad spinner works great with this step. Once dried, chop vegetables in batches using a food processor with a metal blade and set aside.
- Peel and finely chop the onions and green onions.
- In a large bowl mix together meat, salt, pepper, 1 teaspoon turmeric and flour until meat is coated evenly. Set aside.
- Press the “Sauté” function key on your 6 or 8-quart Instant Pot. Select "More" temperature with the “Adjust” key. When Instant Pot displays “Hot” add 1 tablespoon extra virgin olive oil.
- When oil is hot, add reserved stew meat and brown meat all over. When meat is browned, remove meat and reserve.
- Add to hot Instant Pot 1 tablespoon extra virgin olive oil. Stir in chopped onions and sauté until onions start to soften.
- Stir in reserved white parts of the green onions and cook for another 2 minutes. Add ½ teaspoon turmeric and continue cooking until soften and translucent.
- Stir in chopped green onions, parsley and cilantro until well mixed.
- Stir in fenugreek and add beef back to the pot, mixing everything together.
- Carefully pierce dried limes with a sharp knife. If you like your stew more on the sour lemony side, add 6 dried limes. If you don't know how you like it, start with two. You can add lemon juice later to adjust the flavor to your preference.
- Add dried limes, broth and lemon juice (optional) to stew.
- Place the lid on your instant pot, turn the vent to seal and set on meat/stew for 35 minutes.
- Once the timer goes off and the stew is cooked, let the pressure release naturally for 10 minutes and then release the remaining pressure manually. You can also let all the pressure release naturally if you have time.
- Drain and rinse beans. Stir in kidney beans with the stew.
- Place the lid on your instant pot, turn the vent to seal and set on warm for 15-30 minutes.
- Open Instant Pot and serve with Persian basmati rice.
Video
Notes
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
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Written by Laura Bashar
Hi, I’m Laura, a certified professional cook and cookbook author living in San Diego. I have been sharing my family’s favorite recipes inspired from all over the world since 2008. Let’s cook up something fun!
Hi Laura,
I absolutely love gourmet sabzi but am not a fan of cilantro. Should I replace it with an equal amount of spinach or parsley or just leave it out?
thank you
Hi Bob,
You don’t really taste the cilantro by itself because of the other herbs. But if you must omit it, add more parsley instead.
Laura
Just curious – is the 8 oz cilantro a typo? Or should it be 18 like the parsley? Wondering since it also says they should both be 5 bunches.
Hi Elisabeth-
Cilantro actually weighs less than parsley. I’ve been going by weight more than ‘bunches’ since there is so no set weight for how much herbs are bundled in a bunch. Cilantro tends to more expensive than parsley which is why a lot of times it seems to me that there is less in a bunch of cilantro than parsley.
Hope that helps!
Laura
Thanks so much, that definitely helps!
This was delicious and the beef was soooo tender!!!
I used 7 dried limes because we like sour in our family 🙂 and I added spinach, and used 4 bunches of curley parsley and 4 bunches of cilantro.
I also added some cayenne pepper to the beef to add a bit of spice and I used 4 TBS of dried fenugreek to add more frangrance.
This is a fantastic recipe! And so easy!
If I wanted to add spinach, would I omit any of the other greens? And how much do I add?
Hi Amaya-
The other greens offer aroma and flavor, so whenever I add spinach or chard to my gormeh sabzi, I keep the proportions of the base herbs the same. If your instant pot can fit it, add 6-8 oz of chopped spinach to the mix. If not, then you can take off 8oz of parsley and cilantro. It’s not baking, but more flavor and personal preference.
Laura
This recipe is a home run –if made with beef– and I make it all the time. Hands down my favorite food on the planet. But I tried it last week without the meat for my vegetarian housemate, and it was AWFUL 😮 Just not the same without the umami from the beef fat I guess.
Ha ha ha! When you are a beef eater, you love the flavor it brings to any dish. What did your vegetarian housemate think of it?
Laura
He was truly perplexed, asking “is this REALLY your most favorite food in the world?” He ate one polite serving and no more. I am eager to make it again soon…with the beef!
Ha ha! Hey, I offer the vegetarian option. But I’m with you, it needs the beef!
Hi! Will this recipe fit in a 6qt instapot?
Hi Val-
It might fit into a 6-quart instapot. My 8-quart wasn’t filled all the way to the top.
Laura
Hi Laura, please can you tell me if you use dried fenugreek leaves or seeds? Thank you
I use dried fenugreek leaves, not the seeds.
Laura
Will this recipe work cut in half in a 6qt instant pot with the same cooking time?
I’m pretty sure it will work just fine to cut it in half and cook in your 6qt. You’re just going to have to make a second batch when people go looking for leftovers!
When do you add the beef back?
You add the beef back after the vegetables are cooked before you add the liquids and cook in the pressure cooker. The video shows more details and I added the missing copy to the written directions.
Agreed, the hard part is washing and pulling the stems off the greens. But this recipe is a total game-changer. It’s so much easier and comes out perfect every time. Glad I have the 8 quart instant pot because the greens fill it to the top.
By the way, I saw at the Persian market you can now get powdered dried lime in a jar. I use three pierced dried limes and a tablespoon of the powdered, and I just love the tangy tart flavor.
I haven’t made ghormeh sabzi in ages, but a friend wants it for her Christmas potluck. I’ve traditionally used an electric skillet to sauté the herbs and sautéed the meat in the stew pot along with the onions and spices. I’m excited to try the instant pot version. Since it’s a daytime party, I’ll make it the day before so the flavors will blend. Reading over the recipe, I could smell and taste it in my head. I’m not Persian but many in my community are, so I’ve tasted the best and know what to aim for. Now my only… Read more »
I am so used to eating Gormeh Sabzi with beef that I forget that I can make it with lamb! I swear the hardest part of this dish is washing and cleaning all the herbs! I hope you enjoy the recipe!
Laura
do you use fenugreek leaves or powder?
I use dried fenugreek leaves.
I made this recipe last night and it was astonishingly delicious (and so easy). All in one pot and so easy to clean up. At first I questioned why not chop the herbs while the meat was cooking, but I did it your way and it makes sense now. Have everything ready to go and it wraps up really quickly. Making ghormeh sabzi always used to be such a chore, but your way is so easy and tastes just like mamani used to make. I am six months into a kitchen remodel, and was glad I could make this comfort… Read more »
This is awesome to hear, thank you! I tell ya, the convenience of the instant pot is pretty impressive. If I have time, I prefer the traditional way of making it. But sometimes I like to make it in the instant pot, but serve it the next day. Best of luck with the remodel and your new kitchen!
–Laura
Do you think this would work in a crock pot?
Hi Robyn-
ABSOLUTELY! Gormeh Sabzi tastes so much better when it has been simmering all day! You do need to brown the meat and fry up the veggies first. Then throw it all in the slow cooker for 6-8 hours.
Laura
Is there a way to make this with dry beans all at once?
Beans require a lot of water to cook, even in the instant pot. For every 1-pound (approximately 2 cups) of dry beans you need 5-6 cups of water. If you cook the dry beans in the stew, you don’t want to water down the stew so you could add beef broth instead of water. Then there’s the question of presoaking your beans or not. I do not cook with dry beans often because my family has trouble digesting beans. I prefer to drain the canned beans of their liquid, rinse the beans and then soak them in water for a… Read more »
Hi,
Thanks for the recipe.
Have you tried using uncooked beens vs canned? If yes, how how do you incorporate it into the recipe?
Kaayoun
Hi Katayoun-
No I have not. You would definitely need to add more water to accommodate the dry beans.
Laura
Hi Laura! I have never heard of this stew before and now I want to try it! Where do you find/buy dried persian limes?
Sorry for not writing sooner, Sara. I was sick in bed all last week. You can find dried limes at middle eastern markets or order on Amazon (more expensive than stores) here: https://www.amazon.com/Sadaf-Dried-Whole-Lemou-Omani-Family/dp/B01DVLCO3A/ref=sr_1_1_a_it?rps=1&ie=UTF8&qid=1528137630&sr=8-1&keywords=sadaf+dried+lime&refinements=p_85%3A2470955011