Qormah e Sabzi

This stew from greens is the Afghan equivalent of a Persian herb stew (or Ghormeh Sabzi). It is a well-known dish in Iran, Iraq, Azerbaijan, and Afghanistan. “Qormah” or “Ghormeh” means stewed and Sabzi means greens. The main ingredients are a mixture of sauteed greens/herbs, consisting mainly of leek or green onions, spinach, cilantro, parsley, and seasoned with the key spice of “shambalileh” (dried fenugreek) leaves. The greens/herb mixture has many variations; any dark green on hand can be used with success (kale, spinach, mustard greens, turnip greens).

Qorma-e-sabzi can be combined with meat (beef, veal, or lamb) or can be prepared a vegetarian dish as recipe below.



  • 3 tablespoons olive oil
  • 3 ounces green onions, white and green parts, chopped (1-2 bunches)
  • 1 box frozen, chopped spinach, not defrosted (or other greens like: KALE, MUSTARD GREENS, TURNIP GREENS,…)
  • 1 tablespoon dried dill
  • 1 tsp dried FENUGREEK leaf (could also use 1 tsp fenugreek seed)
  • 2 teaspoons ground coriander
  • 1/2 cup chopped cilantro
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon salt
  • 2 tablespoons lemon juice


  1. In a large deep pan, heat the oil over medium-high and saute the onions until tender, about 7 minutes.
  2. Add the frozen spinach and cook on medium heat, stirring regularly, until it defrosts and the liquid comes to a boil, about 15 minutes. If the defrosted spinach doesn’t produce any liquid, add a few tablespoons of water to pan.
  3. Once the liquid boils, add the remaining ingredients, stir thoroughly, and drop the heat a bit so the liquid bubbles gently.
  4. Cook for another 10 to 15 more minutes until the liquid is largely absorbed and the spinach very tender. Adjust seasoning.
  5. Serve with challow.
Please follow and like us:

Post Author: dvd

Leave a Reply

Your email address will not be published. Required fields are marked *