Sabzi (Spinach and Lamb Stew)

Name: Sabzi (Spinach and Lamb Stew)
Total time: 2 h 30 min
Yield: 6 servings
Ingredients: 1 cup sunflower or grapeseed oil; 1 large yellow onion, finely chopped; 2 large garlic cloves, finely chopped; 1 fresh, long red chile (such as Holland), thinly sliced; 2 1/4 pounds boneless lamb stew meat (preferably shoulder or leg), cut into 2-inch chunks; Salt; 1 large bunch cilantro, leaves and tender stems finely chopped (1 1/2 cups); 1 bunch garlic chives or scallions, green parts only, finely chopped (1/2 cup); 2 1/4 pounds spinach (about 4 bunches), stems removed, finely chopped (see Tip); Challaw, for serving

Recipe from Farida Ayubi and Durkhanai Ayubi

Adapted by Naz Deravian

Published March 16, 2022

Sabzi (Spinach and Lamb Stew) — Johnny Miller for The New York Times. Food Stylist: Rebecca Jurkevich.

Total Time: 2½ hours
Rating: 4(633)
Comments: Read comments

Sabzi is one of the traditional dishes served during Afghan Nowruz, the celebration of the new year and vernal equinox, and Durkhanai Ayubi included this recipe from her mother, Farida Ayubi, in their cookbook “Parwana: Recipes and Stories From an Afghan Kitchen.” The rich green hue of this dish symbolizes the arrival of spring and new life. In the book, Ms. Ayubi uses a pressure cooker for the lamb — you can as well — but the stovetop version below doesn’t take very long. Either way, the lamb becomes tender in an intensely flavorful broth of onion, garlic and chile. It then simmers in cooked spinach, fragrant with fried cilantro and garlic chives. This soul-affirming sabzi, along with its traditional accompaniment of challaw, a spiced Afghan rice dish, is a welcome way to celebrate the reawakening of nature. —Naz Deravian

Featured in: For Afghans Abroad, Nowruz Is a Chance to Reflect

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Ingredients

Yield:6 servings

1cup sunflower or grapeseed oil
1large yellow onion, finely chopped
2large garlic cloves, finely chopped
1fresh, long red chile (such as Holland), thinly sliced
2¼pounds boneless lamb stew meat (preferably shoulder or leg), cut into 2-inch chunks
Salt
1large bunch cilantro, leaves and tender stems finely chopped (1½ cups)
1bunch garlic chives or scallions, green parts only, finely chopped (½ cup)
2¼pounds spinach (about 4 bunches), stems removed, finely chopped (see Tip)
Challaw, for serving

Ingredient Substitution Guide

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Preparation

Step 1
In a large Dutch oven or similar pot, heat ½ cup oil over medium-high. Add the onion, garlic and chile, and cook, stirring frequently, until golden brown, 8 to 10 minutes. Push the vegetables to one side and add the lamb to the other. Cook until lightly browned on all sides, 3 to 8 minutes total. Add 2 tablespoons kosher salt (or 1 tablespoon coarse kosher salt or fine salt) and 4 cups water, then stir and bring to a gentle boil, skimming any scum that rises to the surface. Cover, reduce heat to low and cook until the lamb is tender, 1 hour and 5 minutes to 2 hours.
Step 2
Meanwhile, in a kettle or a small saucepan, bring ½ cup water to a boil, and keep at a simmer.
Step 3
In a very large skillet with a lid, heat the remaining ½ cup oil over medium. Add the cilantro and garlic chives, and fry, stirring occasionally, to bring out all the flavors, about 5 minutes. Transfer the mixture to a small bowl.
Step 4
Place the same skillet over medium-high heat (no need to wash), add the chopped spinach and the just-boiled water, and cover partially. Cook, stirring occasionally, until all the liquid is gone, about 20 minutes.
Step 5
Add the lamb, 1 cup of its cooking liquid (any remaining broth can be refrigerated or frozen for another use) and the cilantro mixture to the spinach. Stir to combine well, then reduce the heat to low and simmer, uncovered, until all the flavors mingle, about 15 minutes. Taste, season with salt if desired and serve with challaw.

Tip

You can pulse the spinach in a food processor in batches to quickly chop it.

Ratings

4 out of 5

633 user ratings

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Comments

layla3 years ago

FYI, this is an afghan dish. To the person who commented that the name is misleading, in Afghanistan, sabzi means spinach, not vegetable. To the person who said it traditionally has lime & fenugreek - that’s true for the Iranian version of this recipe, but not for us in Afghanistan.

Michelle3 years ago

Ghormeh sabsi needs dried fenugreek to give it its unique flavor. It also traditionally has kidney beans and dried lemons. Try the version in Food of Life by Najmieh Batmanglij. It's a lot of work but honestly, it's what I ask my Iranian husband to make me on my birthday.

Madison WI3 years ago

The results are wonderful but this is a time consuming recipe. Be forewarned. Not the cooking time for the lamb but the other steps....taking the ribs off two pounds of spinach, cooking the cilantro. I cut cornets with the rice and just rinsed it, then cooked it with the cumin and cardamom seeds.

WA1 year ago

I would agree with the others it was a bit bland, though when we first make a recipe we try to not do many changes. We used baby spinach, so did not spend the time trimming, and some purple kale which we did. Won't be making again though.

mohan1 year ago

Great dish. But this looks as if someone was trying to translate their mother’s notes into an NYT recipe. Brown some cut up lamb in oil with onion, chilli, and not too much garlic became take two inch cubes of lamb and brown in half a cup of oil with one onion, two cloves of garlic, and chilli. Enough salt became two tablespoons. Cook this for a fabulous experience, but please use common sense!

Interesting But A Bit Bland1 year ago

As others have mentioned, it needs more garlic, chile pepper and add fenugreek. Also too many steps. Some seem unnecessary.

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