Afghan Sabzi (سبزی) — Sautéed Spinach with Garlic and Gentle Spices

• 600 gFresh spinach, washed and roughly chopped
• 150 gYellow onion, finely diced
• 18 gGarlic, finely minced (About 6 medium cloves)
• 30 mlNeutral oil (Sunflower or canola)
• 1.5 tspGround turmeric
• 1 tspGround coriander
• 1 tspDried fenugreek leaves (kasuri methi), crushed (Optional but traditional in many Afghan homes)
• 1 tspFine salt (5 g)
• 0.5 tspBlack pepper, freshly ground
• 120 mlWater
• 15 mlLemon juice (1 tbsp)

Instructions

1. 1

   Wash the spinach thoroughly and drain it well, then roughly chop it into bite-size ribbons. Let it sit in a colander for 5 minutes so excess water drips away, because too much water will steam the spinach instead of sautéing it.

2. 2

   Place a wide skillet or sauté pan over medium heat and add the oil. Add the diced onion and cook for 8–10 minutes, stirring often, until soft and lightly golden; this sweetness is the base flavor of the dish.

3. 3

   Add the minced garlic and cook for 60–90 seconds, stirring constantly so it turns fragrant without browning. Stir in the turmeric, ground coriander, and crushed dried fenugreek, and toast the spices for 30 seconds to bloom their aroma.

4. 4

   Add the chopped spinach in 2–3 additions, stirring each time so it wilts and makes room in the pan. Once all the spinach is in, cook for 4 minutes, stirring frequently, until it collapses and turns glossy.

5. 5

   Stir in the salt, black pepper, and water, then reduce the heat to low and cover the pan. Simmer gently for 18–22 minutes, stirring every 5 minutes, until the spinach becomes tender and the mixture looks thick rather than watery.

6. 6

   Remove the lid and cook for 3–5 minutes to evaporate any remaining liquid, aiming for a moist but not soupy texture. Turn off the heat and stir in the lemon juice, then rest the sabzi for 2 minutes so the flavors settle before serving.