What is the Iranian herb stew made with parsley, cilantro, and fenugreek called?

The Iranian herb stew made with parsley, cilantro, and fenugreek is called ghormeh sabzi.

Ghormeh sabzi is a well-known Persian stew prepared with sautéed herbs, kidney beans, dried limes, and usually beef or lamb. Parsley, cilantro, and fenugreek are central ingredients, while chives or green onions may also be used. The herbs are cooked until dark and deeply flavored.

Dried limes, known as limu omani, provide the stew’s characteristic sourness. They are pierced or dried before being added, allowing their citrus flavor to infuse the broth. The dish is commonly served with steamed Persian rice.

Ghormeh sabzi is sometimes rendered as khoresh ghormeh sabzi. It is distinct from fesenjan, which is a walnut-and-pomegranate stew, and from ash reshteh, a thick noodle soup with herbs and legumes.