SAEDNEWS: Spinach Qalieh is a delicious and nourishing traditional dish made from a flavorful blend of legumes, fresh spinach, kashk (fermented whey), and small meatballs. Rich in protein and vitamins, this comforting meal combines creamy, tangy, and savory flavors into a wholesome and satisfying experience.
According to the Saed News cooking service, ghalieh is a traditional Persian stew made by combining meat—such as fish, shrimp, chicken, or beef—with herbs like spinach, mint, and parsley. The most famous version is Ghalieh Mahi, a flavorful and highly nutritious fish stew prepared with fish, herbs, and tamarind.
As reported by Fararu, Spinach Ghalieh is a delicious and wholesome variation made with legumes, spinach, and meat. Thanks to ingredients like spinach and lentils, this dish is rich in iron and essential minerals. It is highly nourishing and offers an exceptionally satisfying taste. If you would like to prepare this healthy stew at home in a simple way, follow the recipe below.
1 kg (2.2 lb) spinach
350 g (12 oz) ground meat
1 onion
150 g (5 oz total) black-eyed peas, lentils, and split peas
2 cups kashk (fermented whey)
Salt, pepper, and turmeric to taste
Fried onions (for garnish)
Fried dried mint (for garnish)
Oil as needed
Soak the split peas and black-eyed peas for 3–4 hours. (Lentils do not require soaking.)
Cook the legumes separately with water and a little salt until soft.
Grate the onion and mix it with the ground meat, salt, pepper, and turmeric. Form small meatballs.
Heat oil in a pan and fry the meatballs until browned.
Once the legumes are cooked and still slightly watery, combine them in a pot and add the fried meatballs.
Chop the cleaned and washed spinach (into roughly 4 cm pieces) and add it to the pot.
Reduce the heat and allow the spinach to cook slowly until excess water evaporates.
Add 1–2 tablespoons of fried onions and the kashk. Let the stew simmer for another 15 minutes.
Your Spinach Ghalieh is now ready. Serve in a bowl and garnish with extra kashk, fried onions, and fried mint.
Spinach is rich in vitamins and nutrients that support immune health, skin and hair vitality, bone strength, and may help prevent certain diseases. Wash spinach carefully to remove grit by soaking it briefly in lukewarm water, then rinsing gently with cold water. Never wash spinach after chopping, as nutrients may be lost. Cook only the amount needed and avoid storing it once cooked.
For perfectly crisp fried onions, slice them thinly and fry in plenty of hot oil until golden, then drain thoroughly to prevent sogginess.
Kashk is nutritious but high in calories and salt. Add salt only after incorporating kashk and tasting the stew. Because kashk spoils quickly, always use pasteurized packaged varieties or ensure local kashk is from a reliable source. It can be heavy to digest, so those with digestive sensitivities should consume it in moderation. Dried mint helps improve digestion when served alongside kashk.
Enjoy this comforting and nutrient-packed Persian dish!
