Qorma-e-Sabzi (Spinach Stew)

  • 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


Step 1

In a large deep pan, heat the oil over medium-high and saute the onions until tender, about 7 minutes.

Step 2

Add the frozen spinach and cook on medium heat, stirring regularly, until it defrosts and the liquid comes to a boil, about 15 minutes.

Step 3

If the defrosted spinach doesn't produce any liquid, add a few tablespoons of water to pan.

Step 4

Once the liquid boils, add the remaining ingredients, stir thoroughly, and drop the heat a bit so the liquid bubbles gently.

Step 5

Cook for another 10 to 15 more minutes until the liquid is largely absorbed and the spinach very tender.

Step 6

Keep an eye on the spinach as it cooks, stirring occasionally.

Step 7

If the pan dries up, add little more water and continue cooking.

Step 8

Serve with challow.

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Recipe Comments

  1. posted by Karen M. Ricks on July 7, 2016

    I want to first thank you for taking the time to share so much of your lovely Afghan recipes on your website! As Director of a small Montessori school in Japan that loves to cook and explore world cultures, it has been a very helpful resource in our studies of Afghanistan during the past month.

    All of the young children in my class have been so enamored with the delicious flavor combinations with which we’ve been experimenting, several of their parents have asked me if it would be possible to reprint and distribute some of their favorite recipes. I’m more than happy to direct them to your site, however, most lack the English reading skills to feel confident either navigating the site or translating the ingredient list or instructions.

    If possible, I’d like to request your permission to translate some of your recipes into Japanese and print them for distribution to the parents of children attending our international school. We will, of course, give you full credit and provide your website address as a reference.

    We invite you to join us in our educational adventures on our school’s public Facebook page here: https://www.facebook.com/iamatsumoto

    With many sincere thanks,

    ~Karen M. Ricks,
    Founder and Director
    The International Academy of Matsumoto
    “Changing the world and shaping the future, one child at a time.”
    4-2-12 Ote, 3rd Floor
    Phone: 0263-32-6082
    Fax: 0263-35-2253


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