Ghormeh Sabzi Pizza with Herb, Bean, and Lime

Ghormeh sabzi pizza brings the flavors of Iran’s beloved herb-and-bean stew to a crisp, easy-to-share flatbread. A savory herb topping, tender kidney beans, and tart dried lime meet melted cheese for a satisfying mash-up; versions can vary, and this one keeps the stew’s signature tang without making a wet, heavy crust.

Ingredients

1 pound (450 g) refrigerated pizza dough, brought to room temperature for 30 minutes
1 tablespoon (15 ml) olive oil, plus 1 teaspoon (5 ml) for the pan
1 small yellow onion, finely diced, about 1 cup (150 g)
2 garlic cloves, minced, about 2 teaspoons (6 g)
1 teaspoon (2 g) ground turmeric
1 teaspoon (2 g) ground cumin
1 cup (30 g) chopped fresh parsley
1 cup (30 g) chopped fresh cilantro
1 cup (30 g) chopped fresh chives or scallion greens
½ cup (15 g) chopped fresh fenugreek leaves, or 2 tablespoons (4 g) dried fenugreek leaves
½ teaspoon (1 g) dried fenugreek leaves, if using fresh fenugreek, for a more pronounced stew-like aroma
1 can kidney beans, 15 ounces (425 g), drained and rinsed
1 dried Persian lime, pierced in several places, or 1 tablespoon (15 ml) fresh lime juice
¼ cup (60 ml) water
½ teaspoon fine salt (about 3 g), plus more to taste
¼ teaspoon black pepper (about 0.5 g)
1½ cups (170 g) shredded low-moisture mozzarella
½ cup (50 g) crumbled feta
1 tablespoon (15 ml) fresh lime juice, for finishing, if desired

Instructions

Set a rack in the lower-middle of the oven and preheat it to 475°F (245°C) for at least 20 minutes. Lightly oil a large rimmed baking sheet with 1 teaspoon (5 ml) olive oil. If using a pizza stone, heat it according to its instructions and prepare a sheet of parchment for transferring the pizza.
Make the herb-and-bean topping. Warm 1 tablespoon (15 ml) olive oil in a wide skillet over medium heat. Add the onion and cook for 5–7 minutes, stirring occasionally, until soft and translucent. Stir in the garlic, turmeric, and cumin; cook for 30 seconds, just until fragrant.
Add the parsley, cilantro, chives or scallion greens, fenugreek, kidney beans, pierced dried lime, water, salt, and pepper. Cook uncovered for 8–10 minutes, stirring and gently mashing about one-third of the beans. The herbs should darken and soften, and the mixture should be moist but not soupy. If liquid remains, cook for another minute or two. Remove the dried lime and discard it; taste the topping and adjust salt. If using fresh lime instead, stir in 1 tablespoon (15 ml) juice after removing the pan from the heat. Set aside to cool for about 5 minutes.
Stretch the room-temperature dough into a 12-by-14-inch (30-by-35-cm) oval or rectangle. Place it on the oiled baking sheet, or on parchment if using a stone. Leave a slightly thicker edge around the perimeter. If the dough keeps shrinking, cover it and let it rest for 5 minutes, then stretch again.
Spread the herb-and-bean mixture over the dough in a thin, even layer, leaving the edge clear. Scatter the mozzarella over the top, followed by the feta. Avoid piling the topping too thickly; a lighter layer helps the center bake through and the crust stay crisp.
Bake for 12–16 minutes, rotating the pan once, until the crust is browned underneath and at the edges and the cheese is melted with golden spots. Ovens and dough thickness vary, so begin checking at 12 minutes. Transfer the pizza to a board and rest for 3 minutes before slicing. Finish with a little fresh lime juice if you like.

Tips

Fenugreek matters: Fresh fenugreek leaves give the closest herbal character, but they can be hard to find. Dried fenugreek leaves, often sold as kasuri methi, are a practical substitute; use less because their flavor is concentrated. If unavailable, omit them rather than adding fenugreek seeds, which taste more bitter and less leafy.
Keep the crust crisp: Cook the topping until excess moisture evaporates and let it cool briefly before spreading. Wet topping or a thick layer can leave the middle of the dough underbaked.
Adjust the tartness: Persian dried lime has a deep, slightly smoky sourness. Fresh lime gives a brighter, sharper result, so add it gradually and taste; bottled lime juice is less aromatic.
Use a thermometer for leftovers: This recipe contains no meat, poultry, seafood, or egg requiring a cooking-temperature check. Reheat leftover slices to 165°F (74°C), checked with a food thermometer.

Serving Suggestions

Serve the pizza hot, cut into wedges, with a simple cucumber, tomato, and red onion salad dressed with lemon and olive oil. Plain yogurt or a lightly salted yogurt dip balances the herbs and lime; keep it on the side so the crust does not soften. For a fuller meal, add a bowl of lentil soup or a platter of crisp vegetables. The pizza is rich enough to work as a main dish for four, or as a shared appetizer for six.

Variations

For a more stew-like flavor, use the dried Persian lime and add an extra pinch of dried fenugreek; for a gentler, fresher topping, use lime juice and skip the extra dried herb. Swap half the mozzarella for provolone or mild gouda, but retain some mozzarella for its stretchy melt. For a dairy-free version, use a plant-based melting cheese and omit the feta, or replace it with a small amount of chopped brined olives after baking. To add meat, use ½ cup (75 g) cooked, crumbled ground beef, browned separately to the USDA FSIS safe minimum internal temperature of 160°F (71°C), then drained and scattered over the pizza before baking.

Storage and Reheating

Refrigerate leftover pizza within 2 hours of baking, in a covered container or wrapped tightly; it keeps for 3–4 days. For longer storage, freeze slices in a sealed freezer-safe container for up to 2 months for best quality, separating layers with parchment. Reheat refrigerated or frozen leftovers until they reach 165°F (74°C), checked with a food thermometer. A 375°F (190°C) oven or toaster oven usually takes 8–12 minutes for refrigerated slices; allow longer from frozen and check the center. A skillet over medium-low heat can crisp the base, but cover it briefly so the cheese warms through. Avoid leaving pizza at room temperature for more than 2 hours.

Frequently Asked Questions

What is ghormeh sabzi?
Ghormeh sabzi is a Persian herb stew commonly made with a generous mixture of herbs, beans, dried lime, and often meat. Ingredients and proportions vary by household and region. This pizza borrows its characteristic herb-and-lime flavors rather than reproducing the stew exactly.

Can I make the topping ahead?
Yes. Cook the topping up to 2 days ahead, cool it promptly, and refrigerate it in a covered container. Bring it to room temperature or warm it gently before assembling, and make sure it is not watery. Assemble and bake the pizza just before serving for the crispest crust.

Can I use dried herbs instead of fresh?
Fresh herbs give the topping its lively, leafy character. Dried fenugreek works well as a substitute for fresh fenugreek, but replacing all the parsley, cilantro, and chives with dried herbs will produce a denser, more concentrated flavor and a less fresh texture. If necessary, use about one-third as much dried herb by volume and add water only as needed.

Do I have to use a dried Persian lime?
No. It adds the distinctive sour, earthy note found in ghormeh sabzi, but fresh lime juice is a convenient alternative. Stir juice in after cooking so its aroma stays bright, and start with less than the listed amount if you prefer a milder tang.

How do I stop the pizza from becoming soggy?
Cook the herb mixture until it is thick rather than brothy, cool it briefly, and spread it in a thin layer. Use low-moisture mozzarella, preheat the oven thoroughly, and bake on a hot sheet or stone. If the underside needs more color, move the pizza to a lower rack for the final few minutes.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).