📝 About This Recipe
Named after the Persian word for 'Emerald,' Zamarod Palaw is a stunning Afghan specialty where long-grain basmati rice is infused with the vibrant green essence of fresh spinach and herbs. This aromatic dish features tender morsels of lamb or beef hidden beneath a blanket of verdant rice, creating a beautiful contrast of colors and textures. It is a celebratory centerpiece that captures the soul of Kabul’s sophisticated spice palette and the freshness of spring gardens.
🥗 Ingredients
The Meat Base (Qurma)
- 1.5 pounds Lamb or Beef chuck (cut into 1.5-inch cubes)
- 2 medium Yellow onion (finely diced)
- 1/3 cup Vegetable oil (divided use)
- 4 cloves Garlic (minced)
- 2 teaspoons Salt (to taste)
- 1 teaspoon Black pepper (freshly ground)
The Emerald Spinach Puree
- 1 pound Fresh baby spinach (washed and stems removed)
- 1 bunch Fresh cilantro (roughly chopped)
- 1/2 cup Fresh dill (chopped)
- 1-2 pieces Green chili (serrano or Thai bird's eye, optional for heat)
The Rice and Spices
- 3 cups Sela Basmati rice (soaked for at least 2 hours)
- 1.5 teaspoons Char Masala (Afghan Four Spice) (mix of cinnamon, cloves, cumin, and black cardamom)
- 1/2 teaspoon Ground cardamom (for extra floral aroma)
- 2 cups Water (for the meat braise)
👨🍳 Instructions
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1
Rinse the Basmati rice in cold water several times until the water runs clear. Soak the rice in a large bowl of water with a pinch of salt for at least 2 hours; this is crucial for long, fluffy grains.
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2
In a large heavy-bottomed pot or Dutch oven, heat 3 tablespoons of oil over medium-high heat. Add the diced onions and sauté until they are golden brown and caramelized, about 10-12 minutes.
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3
Add the meat cubes to the pot. Sear the meat until browned on all sides. Stir in the minced garlic, 1 teaspoon of salt, and black pepper. Cook for another 2 minutes until the garlic is fragrant.
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4
Pour in 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 45-50 minutes, or until the meat is tender and the liquid has reduced to a thick gravy.
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5
While the meat simmers, prepare the spinach. Blanch the spinach in boiling water for 1 minute, then immediately shock in ice water to preserve the bright green color. Drain well.
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6
In a blender or food processor, combine the blanched spinach, cilantro, dill, and green chilies. Pulse until you have a smooth, vibrant green puree. Set aside.
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7
Once the meat is tender, stir the green spinach puree into the meat pot. Add the Char Masala and ground cardamom. Simmer uncovered for 5 minutes to meld the flavors. This is your 'emerald' base.
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8
In a separate large pot, bring 8 cups of water with 2 tablespoons of salt to a rolling boil. Drain the soaked rice and add it to the boiling water.
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9
Par-boil the rice for 6-8 minutes. The grains should be soft on the outside but still have a firm 'bite' (al dente) in the center. Drain the rice immediately.
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10
To assemble (the 'Dum' process), spread half of the par-boiled rice into the pot over the meat and spinach mixture. Gently fold some of the green sauce into this layer of rice.
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11
Add the remaining rice on top, mounding it into a slight pyramid shape. Using the handle of a wooden spoon, poke 3-4 holes through the rice to the bottom of the pot to allow steam to escape.
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12
Drizzle the remaining oil over the top of the rice. Wrap the pot lid in a clean kitchen towel (to absorb excess moisture) and seal the pot tightly.
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13
Cook on high heat for 5 minutes until steam begins to form, then reduce the heat to the lowest setting and steam (Dum) for 20-25 minutes.
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14
Once finished, gently fluff the rice with a large fork or a flat Afghan rice skimmer (kafgeer), ensuring the green sauce and meat are distributed beautifully throughout the white grains.
💡 Chef's Tips
Always use Sela Basmati rice if possible; its extra-long grains are sturdy enough for the steaming process without breaking. Shocking the spinach in ice water is the secret to achieving that bright 'emerald' color rather than a dull olive green. Do not skip the Char Masala—if you can't find it, blend equal parts cumin, cinnamon, cloves, and black cardamom at home. When steaming (Dum), make sure the towel-wrapped lid is tight to ensure the rice grains elongate perfectly without becoming mushy.
🍽️ Serving Suggestions
Serve with a side of 'Salata' (a fine dice of cucumbers, tomatoes, and onions with lemon juice). Pair with a cold bowl of 'Maast' (thick Afghan yogurt) mixed with dried mint and grated cucumbers. Include some 'Torshi' (pickled vegetables) to provide a sharp acidic contrast to the rich meat. Enjoy with a hot cup of cardamom-infused green tea after the meal.