📝 About This Recipe
This exquisite Afghan stew is a masterclass in the balance of sweet and savory, a hallmark of the royal kitchens of Kabul. Tender chunks of lamb or beef are slow-cooked with tart Granny Smith apples, creating a velvety sauce enriched with caramelized onions and aromatic spices. The addition of split peas adds a delightful texture, while a touch of sugar and lemon juice creates the signature 'shirin-tursh' (sweet and sour) profile that makes this dish truly unforgettable.
🥗 Ingredients
The Meat and Base
- 1.5 pounds Lamb shoulder or Beef chuck (cut into 1.5-inch cubes)
- 2 large Yellow onions (finely diced)
- 1/4 cup Vegetable oil (or ghee for extra richness)
- 4 cloves Garlic (minced)
- 1 tablespoon Ginger (freshly grated)
Spices and Aromatics
- 1 teaspoon Turmeric powder
- 1/2 teaspoon Ground cinnamon
- 1/2 teaspoon Ground black pepper
- 2 tablespoons Tomato paste
- 1.5 teaspoons Salt (adjust to taste)
The Fruit and Pulse
- 3-4 large Granny Smith apples (peeled, cored, and cut into thick wedges)
- 1/4 cup Yellow split peas (soaked for 30 minutes and parboiled until nearly tender)
- 1-2 tablespoons Sugar (depending on the tartness of the apples)
- 1 tablespoon Lemon juice (freshly squeezed)
- 1 pinch Saffron threads (crushed and dissolved in 1 tbsp hot water)
👨🍳 Instructions
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1
Heat the vegetable oil in a heavy-bottomed pot or Dutch oven over medium-high heat. Add the diced onions and sauté for 10-12 minutes, stirring frequently, until they are deep golden brown.
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2
Add the cubed meat to the pot. Sear the meat until it is browned on all sides, which should take about 8 minutes. This develops the foundational flavor of the qormah.
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3
Stir in the minced garlic and grated ginger, cooking for another 2 minutes until fragrant.
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4
Add the turmeric, cinnamon, black pepper, and tomato paste. Stir well for 2 minutes to 'fry' the tomato paste and spices, which removes the raw metallic taste of the paste.
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5
Pour in 2.5 cups of water (or enough to cover the meat by an inch). Bring to a boil, then reduce the heat to low. Cover and simmer for 45-60 minutes, or until the meat is fork-tender.
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6
While the meat simmers, prepare the apples. Peel, core, and slice them into 6 or 8 wedges each. Keep them in a bowl of water with a squeeze of lemon to prevent browning.
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7
Once the meat is tender, add the parboiled yellow split peas to the pot. These should be soft but still holding their shape.
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8
Gently fold in the apple wedges, sugar, lemon juice, and the saffron liquid. Be careful not to break the apples.
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9
Cover the pot again and simmer on low for another 15-20 minutes. You want the apples to be soft and translucent but not falling apart into a mush.
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10
Taste the sauce. It should have a balanced sweet and sour profile. Adjust with a little more sugar or lemon juice if necessary.
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11
Increase the heat for the final 5 minutes if the sauce is too thin; it should be thick enough to coat the back of a spoon.
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12
Remove from heat and let the stew rest for 5 minutes before serving to allow the flavors to settle.
💡 Chef's Tips
Always use tart, firm apples like Granny Smith; sweet apples will break down too quickly and won't provide the necessary acidity. Don't skip browning the onions deeply—this is where the rich color and base flavor of any Afghan qormah comes from. If using beef, you may need to simmer the meat for an extra 20-30 minutes before adding the apples. Parboiling the split peas separately ensures they are perfectly cooked without making the entire stew cloudy with starch. For a vegetarian version, replace the meat with firm tofu or extra split peas and mushrooms.
🍽️ Serving Suggestions
Serve hot alongside Challow (fluffy Afghan white rice with cumin). A side of 'Salata' (finely diced cucumber, tomato, and onion salad) provides a fresh crunch. Warm naan or lavash bread is perfect for scooping up the thick, savory sauce. Pair with a glass of 'Doogh' (savory yogurt drink with mint and cucumber) to balance the spices. A dollop of thick Greek yogurt on top can add a creamy finish to the plate.