Tajik-Style Spinach Stew

Ingredients

While the original Jamaican Callaloo is typically made with taro leaves and coconut milk, this Tajik adaptation replaces taro leaves with spinach and introduces a unique blend of Tajik spices. The result is a distinct flavor profile that highlights the culinary traditions of Tajikistan while still capturing the essence of the original dish. We alse have the original recipe for Callaloo, so you can check it out.

• 500g (1.1 lb) spinach leaves 500g (1.1 lb) spinach leaves
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon ground turmeric 1/2 teaspoon ground turmeric
• 1/4 teaspoon cayenne pepper (optional, for heat) 1/4 teaspoon cayenne pepper (optional, for heat)
• Salt, to taste Salt, to taste
• 1 cup (240ml) vegetable broth 1 cup (240ml) vegetable broth
• 1 tablespoon lemon juice 1 tablespoon lemon juice

Nutrition

• Calories (kcal / KJ): 120 kcal / 502 KJ
• Fat (total, saturated): 7g, 1g
• Carbohydrates (total, sugars): 12g, 3g
• Protein: 5g
• Fiber: 6g
• Salt: 1g

Preparation

1. 1.
   Wash the spinach leaves thoroughly and remove any tough stems. Chop the leaves into bite-sized pieces.
2. 2.
   Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté until they turn golden brown.
3. 3.
   Add the ground cumin, ground coriander, paprika, ground turmeric, and cayenne pepper (if using) to the pot. Stir well to coat the onions and garlic with the spices.
4. 4.
   Add the chopped spinach leaves to the pot and season with salt. Stir to combine the ingredients.
5. 5.
   Pour the vegetable broth into the pot and bring the mixture to a simmer. Cover the pot and let it cook for about 15-20 minutes, or until the spinach is tender.
6. 6.
   Remove the pot from heat and stir in the lemon juice. Adjust the seasoning if needed.
7. 7.
   Serve the Tajik-Style Spinach Stew hot with steamed rice or bread.

Treat your ingredients with care...

• Spinach — Make sure to thoroughly wash the spinach leaves to remove any dirt or grit. Remove tough stems before chopping.
• Ground cumin — Toasting the cumin seeds before grinding them will enhance their flavor. Dry roast the seeds in a pan over low heat until fragrant, then grind them into a fine powder.

Tips & Tricks

• For a creamier texture, you can add a splash of coconut milk or yogurt to the stew.
• Adjust the level of spiciness by increasing or decreasing the amount of cayenne pepper.
• Serve the Tajik-Style Spinach Stew with a dollop of sour cream or yogurt for added richness.
• Experiment with different spices such as cardamom or cinnamon to add a unique twist to the dish.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify over time.

Serving advice

Garnish the Tajik-Style Spinach Stew with fresh cilantro leaves or a sprinkle of toasted sesame seeds for an extra burst of flavor and visual appeal. Serve it as a main course with steamed rice or alongside warm bread for a complete and satisfying meal.

Presentation advice

Serve the Tajik-Style Spinach Stew in individual bowls, allowing the vibrant green color of the stew to shine through. Pair it with a side of warm bread or rice, and garnish with a sprig of fresh cilantro for an elegant touch.