Entree: Afghanistan – Northern Afghanistan – سبزی چلو ➤ Sabzi Chalaw (Hearty Afghan stewed leafy greens with lamb served alongside fragrant pilaf rice)

Serving Size: 4

Approximate Time

Prep 40 min

Cook 1 hr 10 min

Total 1 hr 50 min

Ingredients

- 1 lb (454 g) boneless lamb shoulder, cut into 1-inch (2.5 cm) pieces
- 2 tbsp (30 ml) vegetable oil
- 1 medium onion, finely chopped, about 1 cup (150 g)
- 3 cloves garlic, minced (approx. 9 g)
- 1 tbsp tomato paste (15 ml) or 1 medium tomato, chopped, about 1/2 cup (120 g)
- 1 tsp ground coriander (about 2 g)
- 1 tsp ground turmeric (about 2 g)
- 1/2 tsp ground black pepper
- 1 1/2 tsp salt, divided (or to taste)
- 1 lb (450 g) fresh spinach, washed and roughly chopped
- 1 cup (30 g) fresh cilantro leaves, chopped
- 3/4 cup (75 g) green onions (scallions), sliced (white and green parts)
- 1/4 cup (15 g) fresh dill, chopped (optional)
- 1 tbsp dried fenugreek leaves (optional) (approx. 3 g)
- 2 tbsp (30 ml) lemon juice
- 3 tbsp (45 ml) vegetable oil or clarified butter (for rice)
- 2 cups (370 g) long-grain basmati rice, rinsed until water runs clear
- 3 cups (720 ml) water (for parboiling/steaming rice)
- 2 tbsp (30 g) butter (optional, for finishing rice)
- 1 medium onion, thinly sliced and fried until golden for garnish (about 1 cup / 150 g)

Instructions

1. Prepare the rice: rinse basmati until water is clear. In a pot, bring 3 cups (720 ml) water to a boil, add 1 tsp salt and 1 tbsp (15 ml) oil. Add rice, boil 5–6 minutes until the grains are nearly cooked but still slightly firm; drain rice and set aside.
2. Par-cook rice finishing (challow): return pot to medium-low heat, add 2 tbsp (30 ml) oil or clarified butter, scatter drained rice evenly, press gently, cover tightly and steam on lowest heat for 15–20 minutes until fluffy. Stir in 2 tbsp (30 g) butter if using and keep warm.
3. Brown the lamb: heat 2 tbsp (30 ml) vegetable oil in a large heavy skillet or pot over medium-high heat. Add the lamb pieces and brown on all sides, about 6–8 minutes. Remove and set aside.
4. Sauté aromatics: in the same pot add the chopped onion and sauté until translucent, 5–7 minutes. Add garlic and stir 30 seconds until fragrant. Add tomato paste or chopped tomato and cook 2–3 minutes.
5. Spice and simmer: return browned lamb to the pot, add ground coriander, turmeric, black pepper and 1 tsp salt, stirring to coat. Add 1/2 cup (120 ml) water, bring to a simmer, cover and cook on low heat 25–30 minutes until lamb is tender.
6. Add greens and herbs: add the chopped spinach, cilantro, green onions, dill (if using) and dried fenugreek (if using) to the lamb. Stir, cover and cook 10–12 minutes until greens are wilted and flavors meld. Adjust seasoning with remaining salt and 2 tbsp (30 ml) lemon juice.
7. Finish and assemble: fluff the challow rice and mound on a serving platter or individual plates. Spoon the sabzi and lamb over or alongside the rice. Top with fried golden onions for texture and extra flavor.
8. Serve hot with plain yogurt, pickled vegetables, or Afghan chutney if desired.