SABZI CHALAO
4
30 min
| Ingredients | Number |
|---|---|
| spinach (fresh or frozen) | 1,5 kg |
| garlic | 3 cloves |
| rapeseed oil | 6 tbsp |
| onion | 1 |
| leek | ½ stalk |
| fresh coriander | ⅓ bunch |
| ground coriander | 2 tsp |
| salt | approx. ¾–1 tbsp (or to taste) |
| pepper | to taste |
| For garnishing (optional, but highly recommended): | |
| cooked red beans | |
| fresh coriander | |
| Chalao |
"Afghan home cooking that fills you up, warms you, and brings people together"
The word "Sabzi" (سبزی) comes from Persian and means "greens" or "herbs". In many countries with Persian influence, Sabzi is an essential part of everyday cuisine, and Afghanistan is no exception. It usually refers to a warm dish based on spinach, cooked with onions, garlic, spices, and fresh herbs. Depending on the region and family recipe, it can be slightly spicy, sour, or very mild. Sometimes served as a side dish to Chalao, or as a main dish with some bread, Sabzi is simple, nutritious, and incredibly delicious.
Yet, this spinach recipe also carries a deeper meaning: On Afghan New Year's Day, Nowruz, which is celebrated every year at the start of spring, Sabzi Chalao is traditionally a key part of the festive meal. Nowruz symbolizes renewal, hope, and light—a celebration of new beginnings. The green of the Sabzi represents rebirth, fertility, and the blossoming of nature, while the white of the Chalao rice stands for prosperity and happiness. These two qualities — vibrancy and abundance — are celebrated at Nowruz to welcome the new year with openness and optimism.
But Sabzi Chalao is a dish that can be made — and enjoyed — any time of the year. Try it out and let yourself be enchanted by the aroma and taste of this Afghan classic.
PERSONAL RECOMMENDATION
If you're using fresh spinach, take the time to wash it thoroughly. Add salt and pepper only when the spinach's liquid has almost fully evaporated and the oil begins to separate.
I love adding a squeeze of fresh lemon juice just before serving – it enhances the flavors and adds a nice freshness to the dish. And if you want it to be extra comforting: Serve Sabzi Chalao with a dollop of unsweetened soy yogurt. That's all it takes for a truly feel-good dish.
PREPARATION
- Preparation: If you're using frozen spinach, thaw it beforehand. Wash fresh spinach thoroughly, roughly chop it, and set aside.
- Build flavors: Heat the canola oil in a large pot. Slice the leek into thin rings and dice the onion. Sauté both in the hot oil over medium heat until translucent.
- Add spices: Finely chop or grate the garlic and add it to the pot along with the ground coriander. Sauté for a short time until fragrant.
- Add spinach: Add the spinach to the pot (in batches if necessary, until it wilts). Stir well to combine everything. Season with salt and pepper.
- Herbs & simmering: Finely chop the fresh coriander and add it as well. Let the Sabzi simmer with the lid on for about 20 minutes on low heat, stirring occasionally. Add a little water if needed.
- Serve:
Serve the Sabzi warm – best with Chalao or flatbread. Garnish with red beans and fresh coriander on top.