Sabzi Chalau — Print Recipe — The Culinary Codex

A vibrant green spinach stew enriched with lamb and aromatic spices, served alongside perfectly steamed white basmati rice. This everyday Afghan classic transforms simple greens into a deeply satisfying meal.

Ingredients

500g fresh spinach, washed and chopped
300g lamb, cubed
1 large onion, diced
3 cloves garlic, minced
2 tbsp vegetable oil
1 tsp ground coriander
1/2 tsp turmeric
Salt and pepper
2 cups basmati rice
3 cups water for rice
1 tbsp butter

Instructions

1 Heat oil in a large pot. Brown lamb cubes on all sides over medium-high heat, about 8 minutes. Remove and set aside.
2 In the same pot, saute diced onion until softened, about 5 minutes. Add garlic, coriander, and turmeric. Cook one minute.
3 Return lamb to the pot, add just enough water to cover the meat. Simmer covered for 30 minutes until lamb is tender.
4 Add chopped spinach to the pot. Stir to wilt the greens into the stew. Cook for 10 more minutes until spinach is fully incorporated.
5 Meanwhile, rinse basmati rice thoroughly. Cook in 3 cups of salted water with butter, covered, on low heat for 18 minutes until fluffy.
6 Serve the green spinach stew ladled alongside a mound of white rice on each plate.

Did You Know?

Afghan mothers test their daughters' cooking skills by how well they prepare sabzi — a dish that looks simple but reveals technique in every bite.