Description

A hidden gem of Afghan home cooking, Qormah-e-Shalgham is a masterclass in the balance of sweet, savory, and spicy flavors. This vibrant stew transforms the humble turnip into a tender, caramelized delicacy through a slow-simmering process in a rich tomato and ginger-garlic base. Infused with the warmth of turmeric and a touch of brown sugar, it is a comforting vegetarian dish that showcases the sophisticated spice palette of Central Asia.

Ingredients

Main Ingredients

• 2 pounds Purple-top Turnips (peeled and cut into 1.5-inch wedges)
• 1 large Yellow Onion (finely diced)
• 1/4 cup Vegetable Oil (or ghee for a richer flavor)
• 4 cloves Garlic (minced)
• 1 tablespoon Fresh Ginger (grated)

Spices and Aromatics

• 2 tablespoons Tomato Paste
• 1 teaspoon Turmeric Powder
• 1 teaspoon Ground Coriander
• 1 piece Cinnamon Stick (about 2 inches long)
• 1/2 teaspoon Red Chili Flakes (adjust for heat preference)
• 1.5 teaspoons Salt (or to taste)
• 1/2 teaspoon Black Pepper (freshly ground)

The Sweetener and Liquid

• 2-3 tablespoons Brown Sugar (depending on the sweetness of the turnips)
• 1.5 cups Boiling Water

For Garnish

• 1/4 cup Fresh Cilantro (roughly chopped)
• 1-2 pieces Green Chili (sliced thinly for extra heat)

Instructions

1. Heat the vegetable oil or ghee in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
2. Add the diced onions and sauté for 8-10 minutes, stirring occasionally, until they are deep golden brown. This 'piaz-e-surkh' (fried onion) base is crucial for the color and depth of the stew.
3. Stir in the minced garlic and grated ginger. Cook for another 1-2 minutes until fragrant, being careful not to burn the garlic.
4. Add the tomato paste, turmeric, ground coriander, and red chili flakes. Stir constantly for 2 minutes to 'fry' the tomato paste, which removes its raw metallic taste and deepens the color.
5. Incorporate the turnip wedges into the pot. Toss them thoroughly to ensure every piece is coated in the aromatic spice paste.
6. Add the cinnamon stick, salt, and black pepper. Stir well.
7. Pour in the boiling water. The liquid should come up about halfway to three-quarters of the way up the turnips, but not completely submerge them.
8. Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot with a tight-fitting lid.
9. Simmer for 25-30 minutes. Check the turnips with a fork; they should be tender but still holding their shape.
10. Sprinkle the brown sugar over the top of the stew. Gently stir to incorporate without breaking the turnips.
11. Continue to simmer, uncovered, for another 10 minutes. This allows the sauce to thicken into a rich glaze and the sugar to caramelize slightly.
12. Once the oil begins to separate from the sauce (a sign of a perfectly cooked Afghan qormah), remove the cinnamon stick.
13. Taste and adjust seasoning, adding more sugar if you prefer it sweeter or more salt to balance the flavors.
14. Garnish generously with fresh cilantro and sliced green chilies before serving.