Entree: Afghanistan – Central Culinary Region – سبزی چلو ➤ Sabzi Chelow (Spinach and herb stew with tender lamb served alongside steamed fragrant rice)

Serving Size: 4

Approximate Time

Prep 45 min

Cook 1 hr 30 min

Additional 20 min

Total 2 hrs 20 min

Ingredients

- 1 1/2 lb (680 g) lamb shoulder, trimmed and cut into 1-inch pieces
- 3 tbsp (45 ml) vegetable oil
- 2 tbsp (30 g) unsalted butter
- 1 large onion, finely chopped, about 8 oz (225 g)
- 6 cloves garlic, minced (about 18 g)
- 1 tsp (2 g) ground turmeric
- 1 tsp (2 g) ground coriander
- 1/2 tsp (1 g) ground black pepper
- 1 tsp (6 g) dried fenugreek leaves (kasuri methi), crushed
- 1 tbsp (15 g) tomato paste
- 1 cup (240 ml) water or light broth
- 1 lb (450 g) fresh spinach, washed and roughly chopped
- 1 cup (30 g) cilantro leaves, packed and chopped
- 3/4 cup (90 g) green onions, thinly sliced (white and green parts)
- 2 tbsp (30 ml) lemon juice
- 1 1/8 tsp (6 g) kosher salt, divided, more to taste
- 1/4 tsp (1 g) saffron threads (optional), steeped in 2 tbsp (30 ml) warm water
- 2 cups (370 g) long-grain basmati rice, rinsed and drained
- 4 cups (960 ml) water for rice boiling
- 2 tbsp (30 g) unsalted butter for rice

Instructions

1. Rinse the basmati rice under cold water until the water runs clear, then soak for 20 minutes and drain. Bring 4 cups (960 ml) water to a rolling boil in a large pot, add 1/2 tsp (3 g) salt and the drained rice, and cook uncovered until the grains are just al dente, about 6–8 minutes. Drain rice in a fine sieve, return to the pot, dot with 2 tbsp (30 g) butter and the saffron water if using, cover tightly and steam off the heat for 15–20 minutes while you finish the stew.
2. Heat 3 tbsp (45 ml) vegetable oil in a heavy-bottomed pot over medium-high heat. Add the lamb pieces and brown in batches, about 4–5 minutes per batch, then remove and set aside.
3. Reduce heat to medium, add 2 tbsp (30 g) butter to the pot. Add the chopped onion and a pinch of salt, cook until soft and translucent, about 6–8 minutes. Add the minced garlic and cook 1 minute until fragrant.
4. Stir in the turmeric, ground coriander, black pepper, and crushed dried fenugreek; cook 30 seconds. Add the tomato paste and cook 1–2 minutes to deepen its flavor.
5. Return the browned lamb to the pot, add 1 cup (240 ml) water or light broth and 1 tsp (6 g) salt, bring to a gentle simmer. Cover and cook over low heat until the lamb is tender, about 45–60 minutes.
6. When lamb is nearly tender, stir in the chopped spinach, cilantro, and green onions. Cover and simmer until the greens are completely wilted and flavors have married, about 10–15 minutes more. Adjust seasoning with additional salt as needed.
7. Finish the stew with 2 tbsp (30 ml) lemon juice, taste and adjust acidity and salt. If the stew is too thin, uncover and simmer a few minutes to concentrate; if too thick, add a few tablespoons of water.
8. Fluff the steamed rice with a fork and mound on a serving platter. Spoon the sabzi over or alongside the rice and serve hot.