A fragrant Afghan lamb stew cooked down with spinach, leeks, coriander and dried fenugreek leaves until deeply green and intensely flavoured.
Sabzi korma (or korma sabzi) is one of Afghanistan's most nourishing and beloved dishes: lamb is slow-cooked with enormous quantities of fresh and dried greens — spinach, leek, coriander, dried fenugreek leaves (methi) and sometimes fresh herbs — until the greens completely dissolve into a thick, intensely flavoured dark green sauce. The dish is subtly spiced with garam masala, turmeric and dried coriander, and the lamb becomes so tender it falls apart. It represents Afghanistan's crossroads of Persian, Indian and Central Asian influences — similar dishes appear in Iran (ghormeh sabzi), but the Afghan version has its own character with different herb combinations and a more restrained spice profile. It is eaten over plain white rice (chalau) or with naan.
Serves 4
Brown lamb in oil over high heat. Remove and set aside. Fry onion until golden. Add garlic, turmeric, coriander and garam masala. Fry 2 minutes. Return lamb.
Add spinach, leek, fresh coriander and dried fenugreek. The pot will be very full — stir and let the greens wilt down over 5 minutes.
Add water and salt. Bring to a boil, then cover and simmer on low heat for 75–90 minutes until lamb is very tender and the greens have dissolved into a thick, dark green sauce.
The goal is a thick, concentrated sauce — not a watery spinach stew.
Taste and adjust seasoning. Serve over plain white rice with naan bread.
Dried fenugreek leaves (methi) give a distinctive, slightly bitter flavour that is essential to the dish — find them in Asian or Middle Eastern stores.
The more the greens reduce and concentrate, the better the flavour.
This dish improves significantly the next day.
Taste and adjust salt at the very end — flavors concentrate as liquids reduce, and a final pinch of flaky salt sharpens the whole dish.
Ghormeh sabzi (Iranian version) uses more dried herbs and kidney beans.
Chicken can substitute for lamb — reduce cooking time to 45 minutes.
Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.
Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.
Refrigerate for up to 4 days. Freezes well for up to 3 months.
Korma sabzi is one of Afghanistan's most ancient dishes, with the combination of lamb and greens reflecting the culinary traditions of the Persian-influenced Dari-speaking regions. The dish is closely related to the Iranian ghormeh sabzi and reflects the deep cultural and culinary connections between Afghanistan and Iran. In Afghanistan, the dish is eaten throughout the year but is particularly associated with family celebrations and the cold winter months.
Yes — frozen spinach works well and eliminates the wilting step. Use 400g frozen spinach instead of 600g fresh. Add it frozen and stir to combine — it will thaw quickly.
Yes — most of the components can be prepared up to a day in advance and refrigerated separately. Reheat gently and assemble just before serving so textures stay distinct.
Stay close to the role each ingredient plays: swap aromatics for similar ones (shallot for onion, lime for lemon), and keep the fat-acid-salt balance intact. Spice blends can usually be approximated with what's in the cupboard.
Authenticity sits on a spectrum — what matters more is honoring the technique and balance of flavors. If the dish tastes harmonious and respects how cooks in its home region would build it, you're on solid ground.
Per serving (360g / 12.7 oz) · 4 servings total
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