Fresh Herb Khoresh

Khoresh-e Ghormeh Sabzi


Preparation info

  • Serves:


    • Difficulty


    • Ready in

      1 hr 30

Appears in

Joon: Persian Cooking Made Simple


By Najmieh Batmanglij

Published 2015

  • About

This is probably one of every Iranian’s favorite khoreshes. My mother would spend all day preparing the dish, chopping all the herbs, and cooking it. Here, however, I’ve made it meatless, and given a few shortcuts, so it can be cooked in an hour, while tasting just as delicious.


  • cups (300 g) dried red kidney beans, soaked overnight with ½ teaspoon baking soda


  1. Place the leek, onion, and garlic in a food processor and pulse until finely chopped. Remove and set aside.
  2. Place the spinach, parsley, and cilantro in the food processor and pulse until the herbs are finely chopped (but not puréed). Set aside.
  3. In a medium-sized, heavy-bottomed pot, heat the oil over medium heat. Add the leek, onion, and garlic mixtur