Sabzi Challow (سبزی چلو) — Afghan Spinach Stew with Rice

• 320 gbasmati rice (rinsed until water runs mostly clear)
• 1800 mlwater (for boiling rice)
• 10 gsalt (for rice water)
• 30 mlvegetable oil (for steaming rice)
• 450 glamb shoulder, boneless (cut into 3 cm cubes)
• 220 gyellow onion (finely diced)
• 12 ggarlic (minced (about 4 cloves))
• 2 tspground turmeric
• 1 tspground black pepper
• 500 gfresh spinach (washed well, roughly chopped)
• 20 gfresh cilantro (finely chopped)
• 10 gfresh dill (finely chopped)
• 30 mllemon juice (freshly squeezed)

Instructions

1. 1

   Rinse the basmati rice in several changes of cold water until it runs mostly clear, then drain well. Let the rice rest in a bowl while you start the stew so the grains hydrate slightly and cook evenly.

2. 2

   Heat 30 ml vegetable oil in a heavy pot over medium-high heat, then add the diced onion. Cook for 8–10 minutes, stirring often, until deeply golden because this browning builds the stew’s sweetness and color.

3. 3

   Add the lamb cubes and cook for 6–8 minutes, turning to brown on multiple sides. Stir in the minced garlic, turmeric, black pepper, and 3 g of the salt, and cook for 60 seconds to toast the spices without burning them.

4. 4

   Pour in 600 ml water and bring to a steady simmer, scraping the bottom of the pot to release any browned bits. Cover and cook gently for 35–45 minutes, stirring once or twice, until the lamb is nearly tender and the broth is lightly reduced.

5. 5

   While the lamb simmers, bring 1800 ml water to a boil in a separate pot and dissolve 10 g salt in it. Add the rinsed rice, boil for 6–8 minutes, and stir gently a few times so the grains do not stick; the rice should be tender on the outside but still firm in the center.

6. 6

   Drain the parboiled rice in a colander and rinse quickly with 150 ml warm water to remove excess surface starch. Return the rice pot to the heat, add 30 ml oil and 60 ml water, then mound the rice back in and poke 5–6 steam holes with the handle of a spoon.

7. 7

   Cover the lid with a clean towel and place it tightly on the pot, then steam the rice over low heat for 35 minutes. Keep the heat low and steady so the rice finishes fluffy and aromatic rather than scorching on the bottom.

8. 8

   When the lamb is nearly tender, add the chopped spinach in batches, stirring so it wilts evenly. Simmer uncovered for 12–15 minutes so excess moisture evaporates and the stew becomes thick and spoon-coating.

9. 9

   Stir in the cilantro and dill and cook for 2 minutes to keep their flavor bright. Add the remaining 3 g salt and the lemon juice, then simmer for 2 more minutes and adjust with an additional 60–120 ml water only if you prefer a looser stew.

10. 10

    Rest the rice off the heat for 5 minutes, then fluff gently with a fork or spatula to separate the grains. Serve the sabzi stew hot alongside the rice, spooning some of the thick spinach gravy over the top for a classic challow-style plate.