📝 About This Recipe
A cornerstone of Afghan hospitality, Sabzi is a vibrant, slow-cooked spinach dish that balances the earthy sweetness of fresh greens with the pungent kick of leeks and cilantro. Unlike Western sautéed spinach, this version is simmered until tender and deeply infused with aromatic spices, creating a silky texture that is both comforting and sophisticated. It is a celebratory side dish often served at weddings and during Nowruz (New Year) festivities to symbolize rebirth and prosperity.
🥗 Ingredients
The Greens
- 2 pounds Fresh Spinach (washed, stemmed, and roughly chopped)
- 1 bunch Cilantro (finely chopped)
- 1/2 cup Fresh Dill (finely chopped)
- 2 tablespoons Fenugreek leaves (Shanbalila) (dried or fresh finely chopped)
Aromatics and Base
- 1/3 cup Vegetable Oil (or neutral oil like grapeseed)
- 2 large Leeks (white and light green parts only, finely chopped)
- 1 medium Yellow Onion (finely diced)
- 4 cloves Garlic (minced)
- 1-2 pieces Green Chili (Serrano or Thai bird's eye, slit lengthwise)
Spices and Seasoning
- 1 teaspoon Ground Turmeric
- 1 teaspoon Ground Coriander
- 1/2 teaspoon Black Pepper (freshly ground)
- 1 teaspoon Salt (adjust to taste)
- 2 tablespoons Lemon Juice (freshly squeezed)
👨🍳 Instructions
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1
Begin by thoroughly washing your spinach, cilantro, and dill. Ensure all grit is removed, then dry them slightly and chop them into a rough, medium-fine consistency.
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2
In a large heavy-bottomed pot or a deep sauté pan, heat the vegetable oil over medium heat until shimmering.
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3
Add the diced onions and leeks to the pot. Sauté for about 8-10 minutes, stirring frequently, until they are soft and translucent but not browned.
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4
Stir in the minced garlic and the slit green chilies. Cook for another 2 minutes until the garlic is fragrant.
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5
Add the turmeric, ground coriander, and black pepper. Stir the spices into the oil for 30 seconds to bloom their flavors.
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6
Add the chopped spinach in large handfuls. It will look like a massive amount, but it will wilt down significantly. Cover the pot for 3-4 minutes to help the spinach collapse.
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7
Once the spinach has wilted, add the chopped cilantro, dill, and fenugreek leaves. Stir well to combine all the herbs with the onion and spice base.
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8
Season with salt. Lower the heat to medium-low and cover the pot partially. Let the mixture simmer in its own juices for about 20-25 minutes.
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9
Check the pot occasionally. If the greens look too dry, add 2-3 tablespoons of water. If there is too much liquid, remove the lid for the final 10 minutes of cooking.
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10
The Sabzi is ready when the spinach is very tender and the flavors have melded into a deep, dark green savory mixture.
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11
Stir in the fresh lemon juice just before turning off the heat to brighten the earthy flavors.
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12
Taste and adjust salt if necessary. Remove the whole green chilies before serving if you prefer less heat.
💡 Chef's Tips
Use fresh herbs whenever possible; the combination of cilantro and dill is what gives Afghan Sabzi its signature aroma. Don't skimp on the oil; Afghan cuisine uses oil to carry the flavor of the spices and give the greens a silky mouthfeel. If you cannot find fresh fenugreek, use 'Shanbalila' from an Afghan or Iranian grocer, but use it sparingly as it is quite potent. For a more traditional texture, some chefs pulse the cooked mixture slightly in a food processor, but a rough hand-chop is more rustic and common. Slow simmering is key—this isn't a quick Western sauté; the greens should be 'stewed' in their own moisture.
🍽️ Serving Suggestions
Serve alongside 'Challow' (Afghan white basmati rice) for a classic vegetarian meal. Pair with 'Lamb Challow' or 'Kabuli Pulao' as a vibrant green side dish to cut through the richness of the meat. Serve with a dollop of thick garlicky yogurt (Borani style) on top or on the side. Accompany with fresh Afghan Naan or flatbread to scoop up the savory greens. A side of 'Salata' (diced tomato, cucumber, and onion salad) provides a refreshing crunch and contrast.