Thursday, May 24, 2012

Around the World: Afghan Braised Spinach (Qorma e Sabzi)

This was the side dish that I made with yesterday's Turmeric Chicken.  I ended up halving the original recipe since I didn't want a ton of leftovers and I wasn't sure if the kids were going to like this.  It also called for the optional addition of fenugreek which I could not find for the life of me! It turned out surprisingly tasty and my daughter ate all of her spinach!  Yeah! This did require a lot of cooking time (thus the braised part) though, which was okay since I made it on a Saturday night.  But this is not a week night side dish!

Afghan Braised Spinach (Qorma e Sabzi)
from Afghan Culture Unveiled

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.

Family Rating: 1 thumb up.

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