Korma Sabzee
Korma Sabzee is a slow-simmered Afghan beef stew with spinach, cilantro, and cumin, served over chalau basmati rice. A gentle, herb-forward one-pot meal from Afghan home kitchens.
YIELD
6 servingsPREP
25 minCOOK
105 minREADY
130 minKorma Sabzee means “green korma” in Dari, and that’s exactly what you get. This is the quieter cousin of Indian curry, rooted in Afghan home cooking where spice is measured in whispers rather than shouts. Cubed beef browns with onions and garlic, then simmers low in salted water with cumin and chili until the meat falls apart at a nudge. Spinach and fresh cilantro join at the end so they stay vivid green instead of turning muddy.
The spinach is what gives this dish its identity. Added too early, it breaks down into brown fibers. Added in the final 10 to 15 minutes, it holds color and texture while still releasing enough juice to loosen the sauce. Spoon it over a pile of chalau (Afghan steamed basmati) and pass extra sauce at the table.
Kitchen Tips
- Simmer with the lid on but cracked slightly. Fully sealed traps too much steam and dilutes the sauce.
- Lamb works as well as beef. Shoulder or shank gives the richest result.
- If the sauce looks thin after the spinach goes in, uncover the pan and let it reduce for a few minutes.
- Toast the cumin briefly in oil before adding the meat for a deeper, nuttier note.
Variations
- Swap spinach for ¼ cup yellow split peas (daal nakhud) for a classic Afghan Korma with pulses.
- Finish with a spoonful of full-fat yogurt for a cooler, creamier version.
- Add a stick of cinnamon to the simmer for a subtly sweet backbone.
Ingredients
Directions
Cut meat into ¾ inch cubes.
Heat oil in a heavy pan, add onion and fry gently until transparent.
Increase heat, add garlic and meat cubes and fry, stirring often, until juices evaporate and meat begins to brown.
Add water, salt and pepper to taste, chili pepper, and cumin.
Bring to a slow simmer and reduce heat.
Cover pan and simmer gently for 1 to 1½ hours until meat is tender.
Time depends on cut of meat used.
Add spinach and coriander and cook for further 10 to 15 minutes.
Mound chalau on a platter and spoon some of the sauce on top.
Serve remainder in a separate bowl.
Note1: ¼ cup yellow split peas (daul nakhud) can be substituted for the spinach.
This dish is then called Korma and the split peas are added at step 3.
Comments