Slow Cooker Afghan Spinach - Sabzi

 https://www.afghancultureunveiled.com/humaira-ghilzai/afghancooking/2010/02/slow-cooker-series-afghan-spinach.html

This is a recipe from Afghan Culture Unveiled, suggested by Nadia Hashimi before our book club event related to her latest novel, City of Widows.  I used about 1 pound of fresh spinach, which initially filled the slow cooker, but of course cooked down to a few servings. Next time, I’ll start with 1 pound and add a second after the initial batch shrinks. Of course spinach really only needs to cook for a few minutes, but leaving it in the slow cooker for 3-4 hours makes it very creamy … without any cream. Or any liquid, other than oil and lemon juice. Very tasty and makes the house smell good! I didn’t have dried dill so I used a combo 1 tsp each of: basil, thyme and Italian spice (I think). Will try to get dried or fresh dill for next time.

Here it is:

This past fall I made a valiant effort to become a fan of the slow cooker. It makes so much sense for a busy mother of three: throw a bundle of ingredients into a pot in the morning, come home to a hot meal at night. Done. I dutifully tracked down a neighbor who lent me her trusty cooker and borrowed a couple of crock pot recipe books from a friend. I spent two weeks working my way through slow cooker recipes, from the traditional to the exotic. I wanted to love it, I tried to like it; neither happened.  In the end, I returned the crock pot and the cookbooks and got reacquainted with my trusty range once again.

So why is it that I am now adapting my beloved Afghan recipes for the crock pot? Because Humaira is making me. No, just kidding. The truth is that even though the crock pot is not my “go-to” kitchen tool, it is a Godsend for a lot of home cooks. I get it. Plus, I’ve found many of our stewy Afghan dishes lend themselves to crock pot cookery. I want to share the good news.    

Take this sabzi: the Afghan spinach dish that is my current food obsession. Done in a crock pot, it measures up just as well as on the stove. Best of all you just have to stir everything (frozen spinach and all) in the pot, turn it to low and let it do its magic. No advance cooking required.  Serve with a dollop of Greek-style yogurt and warm nan or pita bread.

This all has me back on the fence about the slow cooker. I’ve borrowed it again from my neighbor and am wondering if I should have one of my own after all.   

Slow Cooker Afghan Spinach

Sabzi

2 lbs. frozen, chopped spinach, in a bag, not a box

3 tbsp. olive oil

1 large bunch green onions (white and green parts), chopped

1 tbsp. dried dill

2 tsp. ground coriander

1/2 cup chopped cilantro

1/2 tsp. ground black pepper

1 tsp. salt

2 tbsp. lemon juice

1 ½ cups Greek-style, plain yogurt

Empty the bags of frozen spinach into the crock pot, breaking up any frozen chunks that are stuck together. Add all of the remaining ingredients except the yogurt into the crock pot and stir well. Turn the crock pot to low and cook for four hours.  Serve with yogurt and warm pita or nan bread. 

Serves 6 to 8 as a side dish; great as a leftover.

Simple Lentil Dinner

It was one of those days, after going shopping at Trader Joe’s and confronted the dreaded ‘what’s for dinner’ question.  I had bought a bag of prepared lentils at TJs.  Even though lentils cook up very quickly, I’ve found that having these in the refrigerator helps me make a nutritious salad in a moment.  

So for dinner … I decided to make up a dish, and ended up really enjoying it!  Here’s what it included:

About 1/2 the bag of lentils.

1 onion, chopped

1 clove garlic

1 red pepper, chopped

About 1 Tbsp ginger, grated

About 6 Thai basil leaves, chopped

Cardamom powder

Curry powder

Fenugreek powder

Pinch of salt (the lentils were already prepared with some)

DIRECTIONS:

Sauté the onion, then add the garlic and ginger.

Add the spices

Add the red pepper

Add the lentils.  When they’re heated through, the dish is done.  But it was even better when I went back for seconds and they absorbed more of the spices.  Easy peasy and delicious! 

Roasted Squash and Chickpeas with Hot Honey, Tofu added

 https://cooking.nytimes.com/recipes/1023687-roasted-honey-nut-squash-and-chickpeas-with-hot-honey?unlocked_article_code=1.ElE.6PRR.6uuTIwiXxuDG&smid=ck-recipe-iOS-share

Roast cubed squash (I think I used delicata), with a rub of garam masala (or Suya) with salt and oil.  Roasted at 400-425 for 20 minutes.  

Dry a can of chickpeas.  Combine with a small red onion thinly sliced.  Toss with a similar rub.  Add to oven for another 10 minutes or so.  

Also baked cubed tofu with similar rub.

Top with  1 tsp cider vinegar (or more), 1/4 cup cilantro and some thyme; can serve with yogurt and hot honey.  

Will make again!  

Sept 27, 2026.

Sweet potato and carrot tsimmes

 

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  Instagram·Busy Mom Dietitian | Chelsey Amer, MS, RD

  TZIMMES is a traditional Jewish side dish that's basically a root ...

  To make tzimmes, begin by preheating the oven to 375°F. In a large baking dish, combine 2 pounds of peeled and sliced carrots, 4 s...

  

  0:21

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You said: stovetop

stovetop

9:43 AM

Stovetop tzimmes is a great choice because it lets you easily monitor the tenderness of the vegetables and control how much the sweet orange glaze thickens.

Ingredients

• 2 pounds carrots, peeled and sliced into rounds
• 3 large sweet potatoes, peeled and cubed
• 1/2 cup dried apricots, chopped
• 1/2 cup golden raisins
• 1 cup fresh orange juice
• 1/2 cup water or vegetable broth
• 1/4 cup honey or maple syrup
• 2 tablespoons olive oil or butter
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/2 teaspoon salt

Instructions: for stovetop or oven

1. Sauté the roots: Heat the olive oil or butter in a large pot or Dutch oven over medium heat. Add the carrots and sweet potatoes, cooking for 5 minutes while stirring occasionally.
2. Add liquids & fruits: Pour in the orange juice, water (or broth), honey, chopped apricots, and raisins.
3. Season: Stir in the cinnamon, ginger, and salt until the vegetables are evenly coated.
4. Simmer: Bring the liquid to a boil. Reduce the heat to low, cover the pot with a lid, and let it simmer for 35 to 40 minutes until the vegetables are fork-tender.
5. Thicken the glaze: Remove the lid and turn the heat up slightly to medium-low. Cook uncovered for another 5 to 10 minutes, stirring gently, until the liquid reduces into a thick, syrupy glaze. Serve warm.    
6. OVEN INSTRUCTIONS
   1. Preheat your oven to 350°F (175°C).
   2. In a large baking dish or Dutch oven, combine the sliced carrots, cubed sweet potatoes, dried apricots, raisins, and apple slices.
   3. Drizzle the olive oil (or melted butter), orange juice, and honey or maple syrup over the vegetables.
   4. Sprinkle the cinnamon, ginger, and salt evenly across the mixture, then toss everything gently to combine.
   5. Cover the dish tightly with foil or a lid.
   6. Bake for 60 minutes, stirring once halfway through, until the carrots and sweet potatoes are completely tender and the sauce is thick and syrupy.
   7. Remove from the oven, garnish with chopped walnuts, and serve warm. [1, 2, 3, 4, 5, 6, 7, 8]

If you are interested, I can:

• Tell you how to add meat (like brisket or flanken) to this stovetop version
• Share ideas for thickening the sauce using a cornstarch slurry or flour matrix
• Recommend savory herbs like thyme or rosemary to balance the sweetness

You said: which herbs would be good with this?

which herbs would be good with this?

9:44 AM

Adding fresh or dried herbs is an excellent way to cut through the heavy sweetness of the honey and orange juice, adding depth to your tzimmes.

Best Herbs for Tzimmes

• Fresh Thyme adds a subtle, earthy, and slightly minty flavor that pairs beautifully with sweet potatoes and carrots. Stir in 3–4 whole sprigs during the simmer step and remove them before serving.
• Rosemary introduces a bold, pine-like aroma that grounds the sweetness of the dish. Use it sparingly—about 1/2 teaspoon of finely chopped fresh rosemary is enough so it does not overpower the fruits.
• Sage offers a cozy, savory, and slightly peppery undertone that complements autumn root vegetables perfectly. Add 4–5 fresh whole leaves to the pot while simmering.
• Fresh Parsley provides a bright, clean, and grassy finish that cuts through the rich, syrupy glaze. Chop it finely and use it strictly as a garnish right before serving.

When to Add Them

Herb Type	Best Examples	Cooking Step
Woody Herbs	Thyme, Rosemary, Sage	Add at Step 2 so they infuse into the simmering liquid.
Soft Herbs	Parsley, Chives	Sprinkle on top at Step 5 just before serving.

If you'd like to keep adjusting the flavor profile, let me know:

• Do you want to add a splash of acid like lemon juice or apple cider vinegar?