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Sabzi (Afghan Spinach)

Course: Main Course
Cuisine: Afghan, Vegan
Keyword: Gluten Free
Servings: 8
Calories: 43kcal
Author: Singing Vegan


  • 1 lb spinach fresh, washed and trimmed.
  • 3 cloves garlic minced
  • 1 Tablespoons coconut oil refined, or mild vegetable oil oil
  • 2 Tablespoons  dried dill
  • 3 Tablespoons  coriander
  • 3/4 cup cilantro chopped
  • 1/2 tsp  black pepper
  • salt to taste
  • 3 Tablespoons lemon juice


  • In a large pan, heat oil over a medium heat. Add garlic and cook gently until it starts to brown--don't let it burn!
  • Add spinach and cook, stirring, until all of the spinach fits into the pan and is cooked down.
  • Add the dried dill, coriander, cilantro, black pepper, salt, and lemon juice. Cover and cook for 15 minutes. You can continue cooking over low heat for up to 30 minutes, or until the spinach is melt-in-your-mouth tender.
  • Serve with Basmati rice, or on your favorite rice pilaf.


Calories: 43kcal | Carbohydrates: 5g | Protein: 3g | Fat: 2g | Saturated Fat: 2g | Sodium: 56mg | Potassium: 486mg | Fiber: 2g | Sugar: 1g | Vitamin A: 6008IU | Vitamin C: 22mg | Calcium: 129mg | Iron: 3mg