📝 About This Recipe
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
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1
Heat the vegetable oil or ghee 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, 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.
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3
Stir in the minced garlic and grated ginger. Cook for another 1-2 minutes until fragrant, being careful not to burn the garlic.
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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.
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5
Incorporate the turnip wedges into the pot. Toss them thoroughly to ensure every piece is coated in the aromatic spice paste.
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6
Add the cinnamon stick, salt, and black pepper. Stir well.
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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.
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8
Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot with a tight-fitting lid.
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9
Simmer for 25-30 minutes. Check the turnips with a fork; they should be tender but still holding their shape.
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10
Sprinkle the brown sugar over the top of the stew. Gently stir to incorporate without breaking the turnips.
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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.
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12
Once the oil begins to separate from the sauce (a sign of a perfectly cooked Afghan qormah), remove the cinnamon stick.
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13
Taste and adjust seasoning, adding more sugar if you prefer it sweeter or more salt to balance the flavors.
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14
Garnish generously with fresh cilantro and sliced green chilies before serving.
💡 Chef's Tips
Choose smaller to medium-sized turnips as they are sweeter and less fibrous than very large ones. Don't rush the onion browning; that deep mahogany color provides the foundational flavor for the entire stew. If the turnips are releasing a lot of water, simmer uncovered for the last 15 minutes to ensure the sauce thickens properly. For a non-vegetarian version, you can brown 1 lb of lamb shoulder cubes with the onions before adding the turnips. If you find turnips too bitter, you can blanch the wedges in boiling water for 3 minutes before adding them to the pot.
🍽️ Serving Suggestions
Serve hot alongside 'Challow', the traditional Afghan white basmati rice with cumin. Pair with fresh Afghan naan or any flatbread to scoop up the delicious caramelized sauce. A side of 'Salata' (a fine dice of tomato, cucumber, onion, and lemon juice) provides a refreshing crunch. Serve with a dollop of thick Greek yogurt or 'Chaka' to balance the spicy and sweet notes. Enjoy with a cup of hot green tea infused with cardamom after the meal.