Ghormeh Sabzi (Also spelled Qormeh Sabzi) is an Iranian herb stew. It is a very popular dish in Iran and neighboring Azerbaijan Republic. It is often said to be the Iranian national dish. The history of Ghormeh sabzi dates back at least 500 to 2,000 years.

The main ingredients are a mixture of sauteed herbs, consisting mainly of parsley, leeks or green onions, coriander, seasoned with the key spice of dried fenugreek leaves. The herb mixture has many variations; any dark bitter green can be used (kale, mustard greens, turnip greens, etc., all work, although none are part of the original recipe).

This mixture is cooked with kidney beans or yellow split-peas, yellow or red onions, black lime (pierced dried limu-Omani Persian lime), and turmeric-seasoned lamb or beef. The dish is then served with chelow (Persian parboiled and steamed rice) or over tahdig.