Qorma-e-Sabzi (Spinach Stew)2013-02-24
- Servings : 4
- Prep Time : 5m
- Cook Time : 45m
- Ready In : 50m
Qorma-e-sabzi can be combined with meat (beef, veal, or lamb) or can be prepared as a vegetarian dish. This is vegetarian version.
- 3 tablespoons olive oil
- 3 ounces green onions, white and green parts, chopped (1-2 bunches)
- 1 box frozen, chopped spinach, not defrosted
- 1 tablespoon dried dill
- 2 teaspoons ground coriander
- 1/2 cup chopped cilantro
- 1/2 teaspoon ground black pepper
- 1 teaspoon salt
- 2 tablespoons lemon juice
In a large deep pan, heat the oil over medium-high and saute the onions until tender, about 7 minutes.
Add the frozen spinach and cook on medium heat, stirring regularly, until it defrosts and the liquid comes to a boil, about 15 minutes.
If the defrosted spinach doesn't produce any liquid, add a few tablespoons of water to pan.
Once the liquid boils, add the remaining ingredients, stir thoroughly, and drop the heat a bit so the liquid bubbles gently.
Cook for another 10 to 15 more minutes until the liquid is largely absorbed and the spinach very tender.
Keep an eye on the spinach as it cooks, stirring occasionally.
If the pan dries up, add little more water and continue cooking.
Serve with challow.
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