Qorma-e-Sabzi (Afghan Slow-Simmered Spinach, Cilantro, Fenugreek & Kidney Bean Stew) – Authentic Afghanistan Recipe
Deep emerald Afghan herb stew simmered with aromatic fenugreek and served beside fragrant rice.
- Country of Origin
- 🇦🇫 Afghanistan (South Asia, Asia)
- Dietary Profile
- vegan
- Prep Time
- 15 min
- Cook Time
- 30 min
- Difficulty
- Easy
- Signature Staples
- Bunches of finely chopped spinach, Cilantro, And scallions, Dried fenugreek leaves (methi), Black cardamom
Ingredients for Qorma-e-Sabzi (Afghan Slow-Simmered Spinach, Cilantro, Fenugreek & Kidney Bean Stew) (4 Servings)
- 1.25 lbs (or 2.5 cups) bunches of finely chopped spinach, prepped into bite-sized pieces
- 1.5 cups cilantro, washed and trimmed
- 1 cup and scallions
- 1 medium onion and 3 cloves garlic, finely minced with dried fenugreek leaves (methi)
- 1.5 tbsp traditional Afghanistan seasoning (black cardamom, garlic, ginger)
- 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil
Step-by-Step Cooking Instructions
- Heat oil in a heavy Dutch oven or deep skillet over medium-high heat; brown bunches of finely chopped spinach for 5 minutes.
- Add minced onion, garlic, dried fenugreek leaves (methi), and black cardamom, garlic, ginger, stirring for 2 minutes until deeply aromatic.
- Add cilantro and pour in the braising liquid; bring to a lively simmer.
- Cover and braise over medium-low heat for 20–22 minutes until meltingly tender and the sauce is rich and glossy.
- Stir in and scallions right before serving warm.