Not-Quite-Persian Ghormeh Sabzi (Green Stew) for the Slow Cooker

Not-Quite-Persian Ghormeh Sabzi (Green Stew) for the Slow Cooker

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Jedigeek 0

"This is Persian green stew. I titled this 'Not Quite Ghormeh Sabzi' because I'm not quite Persian, but I grew up with a Persian step-father who would cook the most awesome Ghormeh Sabzi. My understanding is that Ghormeh Sabzi literally means 'green stew' in Farsi but since many of my Persian friends have taken delight in teaching me to say the wrong thing, don't take my word for it. Every Persian I know makes this slightly differently, so the version here is a mix of several recipes, based largely on what I could get at any major grocery store. It's not traditional, but it's so good. Serve over white rice."
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4 h 35 m servings 298 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 298 kcal
  • 15%
  • Fat:
  • 11.9 g
  • 18%
  • Carbs:
  • 21.6g
  • 7%
  • Protein:
  • 27 g
  • 54%
  • Cholesterol:
  • 63 mg
  • 21%
  • Sodium:
  • 1248 mg
  • 50%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

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  • Ready In

  1. Mix diced potatoes and kidney beans in a slow cooker.
  2. Heat 1 tablespoon olive oil in a large skillet over medium heat. Cook beef and onion in hot oil until both are beginning to brown, about 7 minutes; season with turmeric, 1 teaspoon salt, and black pepper. Transfer beef mixture to the slow cooker.
  3. Heat remaining olive oil in the skillet over medium-high heat. Saute spinach, parsley, cilantro, and chives in the skillet until slightly wilted, 5 to 6 minutes; add to the slow cooker.
  4. Stir chicken broth, lime juice, and garlic into the mixture in the slow cooker.
  5. Cook on High for 4 hours. Adjust salt as needed.


  • Cook's Note:
  • This is also great made with lamb instead of beef.


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I'm Persian and respect your recipe but as you have said it is not completely ghormeh sabzi. The main difference is that there are no potatoes in ghormeh sabzi and also the major herb is Fenugre...


I have never made this "Not-Quite-Persian Ghormeh Sabzi (Green Stew) for the Slow Cooker" recipe, although I have had "Ghormeh Sabzi" many times. I just wanted to comment that this stew is immen...

This may not be true ghormeh sabzi but I really like it! I did make a couple tweaks though. I added in 1 more potato to the recipe, used 2 lbs of meat and tripled the amount of spinach - I found...

I made it per recipe but I have to say, I did not care for it.

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