Ghormeh Sabzi


Everything you need to make ghormeh sabzi – minus the meat.


Just bring some shoulder of lamb (on the bone) to the boil in a pan with a little onion and turmeric. Simmer for an hour and a half, add the contents of your canned GS, and cook through for another half an hour. Presto! Veggie/vegan? Equally delicious just opened and heated through as it is. Serve over plain white rice.


  1. Zelda (verified owner)

    These cans are fabulous for me, and the Taste of Persia service is excellent too. I have a very fussy eater Autistic son who was introduced to Ghormeh Sabzi whilst very young and now asks for it regularly; however living in mid Wales, it’s not too easy to source, hence why I adore Taste of Persia and their delivery service! The food itself is spot on, I sling it in the slow cooker along with some lean Lamb, serve with rice for a delicious filling meal.

  2. Anne

    I was lucky enough to watch my mother in law make Gormeh Sabzi – she is now long gone but her Gormeh Sabzi lives on – thankyou maman June

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