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Sunny’s Ghormeh Sabzi ingredients for 4–6 people

Explore the ingredients in Sunny’s Persian herb stew, how her fresh and dried herb version fits together, and what to check before cooking.

Fresh and dried herbs together

Sunny’s version combines fresh and dried herbs with tinned red kidney beans, garlic and dried Persian limes. The video description suggests serving with Persian rice.

Stewing meat (beef or lamb)

Stewing meat (beef or lamb): 600–800 g

Freshly chopped Ghormeh Sabzi herbs

Freshly chopped Ghormeh Sabzi herbs: 300 g

Dried Ghormeh Sabzi herbs

Dried Ghormeh Sabzi herbs: 4–5 tablespoons

Tinned red kidney beans

Tinned red kidney beans: ½ tin

Frozen chopped onions

Frozen chopped onions: ½ pack

Garlic

Garlic: 2 cloves

Dried Persian limes (limoo amani)

Dried Persian limes (limoo amani): 3–4

Oil

Oil: as needed

Turmeric

Turmeric: 1 teaspoon

Garlic powder and onion powder

Garlic powder and onion powder: 1 teaspoon combined

Red chilli powder

Red chilli powder: to taste

Black pepper

Black pepper: ½ teaspoon

Salt

Salt: to taste

Boiling water

Boiling water: as needed

Watch the video for the method

The description does not specify the size of the bean tin or onion pack. Video chapters are now published. The timestamps below mark sections of the video, not cooking durations; watch the original video for the complete method.

Plan your ingredients before cooking

This version serves 4 to 6 people. It uses 600 to 800 g of stewing meat, 300 g of fresh herbs and 4 to 5 tablespoons of dried herbs. Sunny also uses half a tin of kidney beans and half a pack of frozen chopped onion. Pack sizes are not specified, so keep these measures as published rather than converting them to an assumed weight.

Follow Sunny’s method in the video

Published chapters: 00:00 introduction; 00:30 ingredients and onion preparation; 01:40 spices and browning the meat; 03:56 frying dried herbs in the centre of the pot; 05:30 boiling water and initial cooking; 06:50 frying fresh and dried herbs together; 11:23 adding garlic; 14:40 preparing and adding dried Persian limes; 15:58 adding herbs and beans and letting the stew develop; 18:55 final check and tasting. These chapter labels help you navigate the video and are not a complete written method.

Source: Taste Life Together ↗

Ghormeh Sabzi herbs: Sunny’s fresh and dried combinationDried Persian limes in Sunny’s Ghormeh Sabzi

Try it with Sunny

Sunny’s Ghormeh Sabzi with fresh and dried herbsWatch
Cooking with Sunny·With Sunny

Sunny’s Ghormeh Sabzi with fresh and dried herbs

Sunny’s Ghormeh Sabzi for 4 to 6 people, with stewing meat, fresh and dried herbs, tinned red kidney beans and dried Persian limes. Read the ingredient list and follow the cooking method in the video.