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
- In a large deep pan, heat the oil over medium-high and saute the onions until tender, about 7 minutes.
- 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.
- Once the liquid boils, add the remaining ingredients, stir thoroughly, and drop the heat a bit so the liquid bubbles gently.
- Cook for another 10 to 15 more minutes until the liquid is largely absorbed and the spinach very tender. Adjust seasoning.
- Serve with challow.