What is the Persian stew of herbs, kidney beans, dried limes, and meat called?

The Persian stew of herbs, kidney beans, dried limes, and meat is called ghormeh sabzi.

Ghormeh sabzi typically combines sautéed parsley, cilantro, fenugreek, and green onions or chives with kidney beans, meat, and dried Persian limes. The mixture simmers slowly until the herbs deepen in color and the flavors become savory and sour. It is commonly served with Persian rice.

The dish is one of the best-known foods in Iranian cuisine and is prepared in many homes for ordinary meals and gatherings. Regional and family recipes differ in the precise herb balance, bean choice, meat, and cooking time.

Ghormeh sabzi is sometimes mistaken for fesenjan because both are Persian stews served with rice. Fesenjan is characterized by ground walnuts and pomegranate molasses, while ghormeh sabzi is defined by its cooked herb mixture and dried-lime acidity.