Green Iranian Stew- Jafari Ghormeh (Paleo, AIP, GAPS)

As a child of immigrants, I grew up eating “weird” food. I wanted pizza, pasta, and sandwiches… not weird looking stews and rice. Of course, as I grew up I realized how lucky I was to grow up eating amazing Iranian food, but child-me wasn’t so appreciative. Now that I am older and wiser I love, love, love Iranian food and love sharing it with people that have never tried it before.

When I first started healing my leaky gut and went grain free I thought that all Iranian food was out of the window. Iranian meals include delicious basmati rice and I hadn’t yet discovered any grain-free rice alternatives, so I said goodbye to Iranian food. That is, until I realized that cauliflower rice was a pretty great substitute, and, that a lot of the stews I grew up eating could be adapted to be more of a soup and be eaten on their own.

Once I had this realization I asked my dad for the recipe for my favorite Iranian dish, jafari ghormeh. I decided to substitute the water in the recipe for bone broth to up the nutritional/healing value of the dish, but kept the rest of the recipe as is. It is AIP and GAPS compliant, and is even suitable for the GAPS intro diet. It’s also very easy to make, and only takes 35-45 minutes from start to finish. I hope you enjoy as much as I do!

Green Iranian Stew- Jafari Ghormeh (Paleo, AIP, GAPS)

Total Time: 45 minutes

Yield: 4 generous servings


  • 1 tablespoon coconut oil
  • 2 bunches of cilantro
  • 2 bunches of parsley
  • 2 small onions
  • 2-3 cups bone broth (can substitute water. Use 2 cups for a stew and 3 cups for more of a soup)
  • 2 pounds ground beef
  • 2-4 limes
  • 2 teaspoons sea salt, separated
  • 1/2 teaspoon black pepper (omit for AIP), separated
  • 2 teaspoon turmeric, separated
  • 1 teaspoon cinnamon


  1. Wash, de-stem (doesn't have to be perfect), and chop the cilantro and parley. Chop 1 of the onions and mix with the cilantro and parsley.
  2. Heat the coconut oil in a large pot over medium heat, add in the herb and onion mixture, and sauté over medium heat for approx. 10 minutes, stirring occasionally.
  3. Add desired amount of bone broth, 1 teaspoon sea salt, 1/4 teaspoon black pepper, and 1 teaspoon turmeric, stir, cover, and allow to simmer/gently boil while you make the meatballs.
  4. Grate the remaining onion in a large bowl. Add in the ground beef and the remaining spices and mix very well. Form little meatballs and set aside.
  5. Add lime juice from 2 limes to the pot and taste. If happy with the amount of lime, leave as is. If not, squeeze in more lime, 1/2 lime at a time until desired flavor is reached. Adjust salt and pepper as needed.
  6. Add meatballs to the pot, cover, and allow to cook until meatballs are done. This will take between 10 and 15 minutes, depending on the size of the meatballs you made. If all of your meatballs don't fit under the liquid, stir the pot about 5 minutes after placing meatballs in to move them around.
  7. Serve on its own as a soup or as a stew with some cauliflower rice (pictured above).


This recipe was shared on Paleo AIP Recipe Roundtable #107


  1. I look forward to trying this too. I have Iranian friends: I wonder if it’s possible to get a good tadik (is that what that yummy rice-crust is called?) with cauliflower rice…hmmmm.

    1. Shannon, that is such a great idea! You’ve got the name correct as well- tadik/tadig are the english spellings I have seen. It is probably my most-missed food since going grain-free. I will give it a try this week and report back!

    1. Hi Eileen, thanks very much! If you get to make it I hope you enjoy it! I look forward to joining again in the roundtable. It’s a great resource you have created.

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