Recipe: Sabzi – How to make Sabzi Palak

Recipe: Sabzi – How to make Sabzi Palak

Please note Sabzi can be cooked with or without meat and can be served as side dish.
3-4 pound fresh chopped spinach or frozen (if you use frozen you probably need to add more water)
2 large chopped onions
2 teaspoon fresh minced garlic
Salt and pepper to taste
4-5 oz oil
1 table spoon coriander powder
1 Bunch of chopped fresh cilantro
1 small bunch of chopped green onions
Some fresh peppers (optional)
1 1/2 pound bone in meat (lamb or shank, it’s your choice)
2-3 stick Rubarb cut in large pieces (optional)
In a large pot add oil and chopped onion. Cook for about 5 min or until the onion is soft and tender. Then add the meat,1 teaspoon garlic, salt and pepper to taste. Cook for about 5 min. Add 1 1/2 cup of water and cook the meat until soft and tender. Remove the meat and leave a side. (( plz note: I separate the meat cause if you cook the spinach with the meat together the color of the meat turns red,it doesn’t look to appetizing))
Then add the fresh chopped spinach,chopped cilantro, chopped green onion, coriander powder,1 teaspoon garlic. Cook for about 20min on med high heat until the water is evaporated. Than add the meat mix and stir for a few min.Taste the sabzi mixture if it need more salt. Stir occasionally. ((If you want to add fresh rubarb and fresh peppers to the sabzi just add them before last 7 min of sabzi is done cooking)) but in very low temp so the Rubarb doesn’t get to soft, if you want oily sabzi just add more oil but plz don’t ruin the taste of Sabzi and it will be unhealthy
Serve with challow by Alina.J @Afghan Cuisine


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