Sabzi Batta, an Afghan sticky rice dish topped with an herb stew. This comforting dish is packed with nutrients and full of flavor! Growing up, my mom rarely made this dish, but every time she did it was so special!
Let’s Make an Amazing Sticky Rice and Herb Stew Dish Called Sabzi Batta! Just The Way Mom Makes It!
Sabzi Batta is my favorite childhood recipe that my mom would make. I loved this stuff! It doesn’t look as appealing but the Sabzi is sooooo good! Another cherished dish in the Afghan culture, the combo of the white sticky rice and herb stew is incredible. You really don’t see this recipe online much. It was surprising to me when we asked our Instagram followers about this dish and many people did not know what it was.
The sticky rice gets cooked to perfection and it’s so simple, you just put it in one pot and into the oven. Then prep and cook the sabzi during that time. Sabzi is not the most appealing looking dish, but the flavors are insanely wonderful.
You can also add optional things like red kidney beans and meat. We used our meat from our Beef Korma recipe. It was perfect with this! Make sure you try this comforting dish tonight!
Tips on Making The Best Sabzi Batta
Choose the Right Calrose Rice or Rice in general: We used Calrose Rice for this recipe as that makes the best sticky rices. But you can also use Extra long grain rice. DO NOT USE BASMATI RICE. It does not stick at all! Trust us, we tried lol!
Rinse The Rice: Rinse your rice thoroughly prior to cooking. Use cold water until the water runs clear. You don’t need to soak this prior to cooking.
Quality Herbs: It’s essential that you use fresh herbs here. Fresh green onions, cilantro, and spinach are a must. It gives it a perfect flavor. Wash them as well!
Sauté the Herbs: Take time here and be patient while the herbs get sautéed. Wait until they get aromatic and softened.
Optional Additions: Red Kidney Beans and Beef Korma go great with this! Adjust the cooking time with any additions you make!
Ingredients
Sticky Rice
- 4 cups Calrose White Rice
- 10 cups Water
- 3/4 cup Oil
- Salt (to taste)
Sabzi
- 2 tbsp Oil
- 1 bunch Green Onions (chopped)
- 1 bunch Cilantro (chopped)
- 13 oz Spinach (chopped)
- Salt & Pepper (to taste)
- 1 cup Beef Broth
- 1/2 cup Tomato Sauce
- 1 cup Beef Korma (optional)
- 1 can Kidney Beans (optional)
Directions
To make this delicious Afghan sticky rice with herb stew recipe, begin by preparing your white sticky rice.
First, rinse the rice thoroughly in a large Dutch oven and drain.
Then add water, oil and salt, and mix together.
Bake covered at 350 for 1 hour.
While this is cooking, prepare your Sabzi.
Start by sautéing chopped green onions in oil.
Then add chopped cilantro, chopped spinach, salt, pepper, beef broth, and tomato sauce.
Cover and cook until spinach softens.
Then if desired, add cooked Korma and kidney beans. Cook for a couple more minutes.
STORAGE RECOMMENDATIONS
REFRIGERATION
Sabzi Batta can be stored in airtight containers for 2-3 days after being made. Be sure to consume within those 2-3 days.
USE AIRTIGHT CONTAINERS
We highly recommend using airtight containers such as Skroam’s 10 Pack Glass Containers because glass is best!
FREEZING
Sabzi Batta can be frozen which will allow for longer storage. Cool completely first and then place into a freezer safe container. Use within 2 months for the best possible taste but keep in mind this will affect texture.
REHEATING
Use a microwave or the stovetop to reheat Sabzi Batta. For the stovetop, just let it heat at medium to low until it’s hot enough to eat!
FREQUENTLY ASKED QUESTIONS
Yes you can. Calrose Rice works great for sticky rices but you can use Extra Long Grain rice too. Just don’t use Basmati rice as it won’t stick.
Nope. Soaking is not necessary. But rinse the rice thoroughly with cold water and run it until it is clear.
Definitely not. Purely optional! 1 cup Beef Korma goes great with this though.
Yes you can grease the bottom of it before you add the ingredients but honestly, if it does stick, it is something called Tahdig. Delicious!
Sabzi Batta can be frozen which will allow for longer storage. Cool completely first and then place into a freezer safe container. Use within 2 months for the best possible taste but keep in mind this will affect texture.
Just take it out of the oven, stir it up a bit and if you see some moisture it’s ok. But if there’s a lot of excess moisture then leave it in the oven for another 10-15 minutes.
Want More Great Recipes like this? Here are some of our Go-To Recipes to pair with this Sabzi Batta or just eat by itself
Kabuli Palaw, Afghan Brown Rice
LOVE OUR SABZI BATTA? GIVE US FEEDBACK
If you make our Sabzi Batta, please leave a comment and/or rate the recipe! We’d love to hear your feedback. Also, don’t forget to tag us on Instagram! We love seeing our family’s favorite recipes being enjoyed by others!
Halfghan Kitchen Instagram
Sabzi Batta – Afghan White Sticky Rice and Herb Stew
Ingredients
Sticky Rice (Batta)
- 4 cups Calrose White Rice
- 10 cups Water
- 3/4 cup Oil
- Salt to taste
Sabzi (Herb Stew)
- 2 tbsp Oil
- 1 bunch Green Onion, chopped
- 1 bunch Cilantro, chopped
- 13 oz Spinach, chopped
- Salt & Pepper (to taste)
- 1 cup Beef Broth
- 1/2 cup Tomato Sauce
Optional
- Beef Korma
- Red Kidney Beans
Instructions
- To make this delicious Afghan sticky rice with herb stew recipe, begin by preparing your white sticky rice.
- First, rinse the rice thoroughly in a large Dutch oven and drain. Then add water, oil and salt, and mix together.
- Bake covered at 350 for 1 hour. While this is cooking, prepare your Sabzi. Start by sautéing chopped green onions in oil.
- Then add chopped cilantro, chopped spinach, salt, pepper, beef broth, and tomato sauce. Cover and cook until spinach softens.
- Then if desired, add cooked Korma and kidney beans. Cook for a couple more minutes.
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