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.
