📝 About This Recipe
Qormah-e-Sabzi is a crown jewel of Afghan cuisine, a soul-warming stew where tender morsels of lamb are slow-cooked in a vibrant, emerald-green forest of fresh spinach, cilantro, and leeks. Unlike its creamier counterparts, this dish is defined by its deep earthy flavor, the subtle tang of dried limes, and a rich layer of oil that rises to the top when perfectly simmered. It is a labor of love that transforms simple greens into a sophisticated masterpiece of Afghan hospitality.
🥗 Ingredients
The Meat Base
- 2 lbs Lamb shoulder or leg (cut into 1.5-inch cubes, bone-in preferred for flavor)
- 1 large Yellow onion (finely diced)
- 1/2 cup Vegetable oil (traditional qormah requires a generous amount of oil)
- 4 cloves Garlic (minced)
The Green Herb Blend
- 2 lbs Fresh spinach (washed and finely chopped)
- 2 cups Leeks or Scallions (finely chopped, white and light green parts only)
- 1 large bunch Fresh cilantro (finely chopped)
- 1/2 cup Fresh dill (finely chopped)
Spices and Aromatics
- 1 teaspoon Turmeric
- 1 teaspoon Black pepper (freshly ground)
- 2 teaspoons Salt (adjust to taste)
- 2-3 pieces Dried Limes (Lumi) (pierced with a knife)
- 1 can Kidney beans (15 oz, drained and rinsed)
- 2 cups Water (hot)
👨🍳 Instructions
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1
Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
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2
Add the diced onions and sauté for 8-10 minutes until they are a deep golden brown. This color is crucial for the base flavor of the qormah.
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3
Add the lamb cubes to the pot. Sear the meat until it is browned on all sides, approximately 5-7 minutes.
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4
Stir in the minced garlic, turmeric, salt, and black pepper. Cook for another 2 minutes until the garlic is fragrant.
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5
Pour in 2 cups of hot water and add the pierced dried limes. Bring to a boil, then reduce heat to low. Cover and simmer for 45-50 minutes, or until the meat is about 75% tender.
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6
While the meat is simmering, prepare your greens. Ensure the spinach, leeks, cilantro, and dill are very finely chopped. In Afghanistan, this is often done by hand to maintain texture.
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7
In a separate large skillet, add a tablespoon of oil and sauté the chopped leeks and spinach over medium heat for 5-7 minutes until they have wilted and released their moisture.
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8
Once the meat is partially tender, add the sautéed greens, fresh cilantro, and dill into the main pot.
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9
Stir in the drained kidney beans. The beans add a lovely textural contrast to the soft greens and meat.
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10
Cover the pot tightly. Simmer on low heat for another 30-40 minutes. You want the greens to turn a dark, forest-green color and the meat to become fork-tender.
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11
Remove the lid and increase the heat slightly for the last 5-10 minutes. This allows the excess moisture to evaporate until the oil begins to separate and rise to the top (a process called 'rogun kashidan').
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12
Taste and adjust salt if necessary. Remove the dried limes before serving if you prefer a milder tang, or leave them in for aesthetic authenticity.
💡 Chef's Tips
Do not skip the browning of the onions; the deep gold color provides the essential 'umami' base for the stew. Using fresh herbs is non-negotiable for an authentic flavor; dried herbs will not provide the same aromatic depth. If you cannot find dried limes, you can substitute with 2 tablespoons of fresh lemon juice added at the very end of cooking. The 'oil separation' at the end is the sign of a perfectly cooked Afghan qormah; don't be tempted to drain it, as it carries all the flavor. For a vegetarian version, substitute the lamb with large chunks of potato or extra kidney beans and use vegetable broth.
🍽️ Serving Suggestions
Serve hot alongside 'Challow' (Afghan white basmati rice with cumin). Pair with a side of 'Salata' (a fine-diced salad of tomato, cucumber, and onion). A dollop of thick, garlicky Greek yogurt on the side helps cut through the richness. Serve with warm Afghan Naan or flatbread to scoop up the savory sauce. Accompany with 'Torshi' (Afghan pickled vegetables) for a bright, acidic crunch.