📝 About This Recipe
Transport your kitchen to the heart of Kabul with this vibrant, aromatic spinach stew. Qormah-e-Palak is a beloved staple of Afghan cuisine, celebrated for its deep emerald color and the complex harmony of fresh herbs like cilantro and dill. This meatless version focuses on the natural sweetness of slow-cooked onions and the subtle warmth of turmeric, resulting in a velvety, nutrient-dense dish that is both comforting and sophisticated.
🥗 Ingredients
The Greens
- 2 pounds Fresh Spinach (thoroughly washed and finely chopped)
- 1 bunch Fresh Cilantro (finely chopped, including tender stems)
- 1/2 cup Fresh Dill (finely chopped)
- 4-5 stalks Green Onions (thinly sliced)
The Aromatic Base
- 2 medium Yellow Onion (finely diced)
- 4 cloves Garlic (minced or pressed)
- 1 inch Ginger (peeled and finely grated)
- 1/3 cup Vegetable Oil (authentic Afghan stews use a generous amount of oil for texture)
Spices and Seasoning
- 1 teaspoon Turmeric Powder (for earthy warmth and color)
- 1 teaspoon Ground Coriander
- 1/2 teaspoon Red Chili Flakes (adjust to taste for mild heat)
- 1.5 teaspoons Salt (or to taste)
- 1/2 teaspoon Black Pepper (freshly ground)
- 1-2 tablespoons Lemon Juice (freshly squeezed to brighten the greens)
👨🍳 Instructions
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1
Begin by washing the spinach, cilantro, and dill in cold water. Spin them dry and chop them very finely. In Afghan cooking, the finer the chop, the silkier the final stew.
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2
Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
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3
Add the diced yellow onions to the hot oil. Sauté for about 8-10 minutes, stirring frequently, until they turn a deep golden brown. Do not burn them, as the golden color provides the base flavor for the qormah.
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4
Stir in the minced garlic and grated ginger. Cook for another 1-2 minutes until fragrant.
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5
Add the turmeric, ground coriander, red chili flakes, and black pepper. Stir constantly for 30 seconds to 'bloom' the spices in the oil without scorching them.
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6
Add the chopped green onions and sauté for 2 minutes until softened.
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7
Add the chopped spinach in batches. It will look like a mountain at first, but it will wilt down quickly. Stir each batch until it collapses before adding the next.
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8
Once all the spinach is in, add the chopped cilantro and dill. These fresh herbs are the secret to an authentic flavor profile.
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9
Season with salt. Lower the heat to medium-low, cover the pot with a tight-fitting lid, and let the greens simmer in their own juices for 15-20 minutes.
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10
Remove the lid. If there is still a lot of liquid, increase the heat slightly and cook uncovered for 5-10 minutes, stirring occasionally. The goal is for the water to evaporate, leaving the greens tender and coated in a flavorful oil (this is called 'coming to the oil').
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11
Stir in the fresh lemon juice. This acidity balances the richness of the oil and the earthiness of the turmeric.
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12
Taste and adjust seasoning with more salt or lemon juice if needed. The spinach should be dark green, soft, and incredibly savory.
💡 Chef's Tips
Always use fresh spinach rather than frozen for the correct texture; frozen spinach can become too mushy. Don't be afraid of the oil quantity; it is essential for the 'qormah' technique to prevent the spinach from tasting boiled. If you prefer a bit of texture, you can add a 15oz can of drained kidney beans (Sabzi Lubia) during the simmering stage. For a truly authentic touch, use a food processor to pulse the herbs and spinach into a very fine consistency before cooking. If the stew looks dry before the spinach is tender, add only 2-3 tablespoons of water at a time to avoid making it soupy.
🍽️ Serving Suggestions
Serve alongside 'Challow', the classic Afghan white basmati rice with cumin. Pair with a side of thick Greek yogurt or 'Maast' (Afghan yogurt) seasoned with dried mint. Enjoy with warm Naan or Lavash bread to scoop up the savory greens. Serve with a fresh Afghan Salata (diced cucumbers, tomatoes, and onions) to provide a crisp contrast. A glass of 'Doogh' (a savory yogurt drink with mint and cucumber) is the perfect traditional accompaniment.