Where it comes from
Sabzi challaw is the Friday-lunch centrepiece of the Afghan table — lamb braised down into a deep-green purée of spinach and herbs, spooned over buttery steamed challaw rice. Cooks lean on fresh spinach in spring and dried greens through the long winter.
On the plate
Tender lamb shank in dark green herb-stew; rice underneath turns the same green where the sauce pools.
How it works
Slow simmering breaks down spinach's oxalic acid for a mellower flavor; lamb's collagen melts into the stew thickening it naturally.
Variations
Sabzi qorma is the meatless version. With chicken instead of lamb is acceptable when faster.
On the Palate
Ingredients
Serves 4
How it's made
4 steps · Show ↓60 min active · 90 min waiting
How it's made
4 steps · Show ↓- 110 min
Brown 800 g lamb shank in oil 10 min with 1 sliced onion + 4 garlic.
- 290 min
Add 1.5 L water + 1 tbsp salt; simmer covered 90 min.
- 330 min
Stir in 800 g chopped spinach + 1 large bunch cilantro + 1 tsp pepper; simmer 30 min.
- 45 min
Serve over white basmati rice; squeeze of lemon.
