Iraqi home cooking · Served with timman rice
Iraqi Spinach Stew Recipe (Margat Sabzi with Lamb)
Tender lamb. Green spinach. Lemony broth.
Recipe by Farwa ZeeshanTested in the NineFoods home kitchenIraqi spinach stew (margat sabzi) turns dark and murky when the spinach cooks as long as the meat. This recipe simmers the lamb and beans until tender first, adds the spinach in the last 10 minutes so it stays green, and brightens the broth with dried lime and lemon.
The 3 laws of spinach stew
Why this recipe works
Spinach simmered an hour
Add spinach in the last 10 minutes so it stays green.
Rushing the meat
Simmer the lamb until soft before anything else.
Flat broth
Dried lime and a squeeze of lemon lift the stew.
Shopping and prep list
Ingredients
Lamb and base
Beans and greens
Finish
The NineFoods spinach colour guide
How long has the spinach cooked?
Look at the spinach in the pot. Tap the colour.
Method · 4 stages
Step by step
Brown the lamb
- Brown the lamb in oil.
- Add onion and garlic and cook until soft. Add baharat, turmeric and tomato paste.
Simmer the lamb
- Add water, salt and pierced loomi.
- Cover and simmer until the lamb is tender.
Add beans and spinach
- Add the beans and simmer 3 minutes.
- Add spinach and herbs, simmer until just wilted. Use the gauge above.
Finish
- Remove the loomi and stir in lemon juice.
- Serve over rice.
Chef's troubleshooter
What went wrong? Pick the symptom
Why
It simmered too long.
Fix next time
Add it only in the last 10 minutes.
Why
Not simmered long enough.
Fix next time
Simmer until tender before adding beans or spinach.
Why
No acid.
Fix next time
Use pierced loomi and finish with fresh lemon.
Why
Spinach releases water.
Fix next time
Simmer uncovered 5 minutes after the spinach wilts.
Why
Loomi seeds released bitterness.
Fix next time
Pierce, do not crack, and remove the limes before serving.
Swap smart
Ingredient roles and substitutes
| Ingredient | Job in the dish | Swap with |
|---|---|---|
| Lamb | Rich, traditional | Beef or chicken thighs (simmer 30 minutes) |
| White beans | Body and protein | Chickpeas |
| Fresh spinach | Main green | Frozen spinach, thawed and squeezed |
| Loomi | Earthy tang | Extra lemon juice |
| Dill | Iraqi herb note | Coriander or parsley |
After the meal
Serve, store, reheat
Serve with
Iraqi timman (white rice), pickles and raw onion.
Store
Fridge 3 days. Freezer 2 months.
Reheat without drying
Warm on medium with a splash of water. Add fresh lemon after reheating.
How we tested this recipe
Tested in a home kitchen, not a studio
Recipe developed and tested by Farwa Zeeshan, who cooks and tests every NineFoods recipe on a regular home stove.
- Cooked from start to finish with the exact quantities above for 4 servings, using both the metric and US cup measures.
- Every one of the 4 stages was timed at the stove; heat levels and the 'look for' cues are what we saw in the pan.
- The doneness check (how long has the spinach cooked) and the troubleshooter come from batches that went wrong, and how we fixed them.
- Reheating and storage advice was checked on leftovers, not guessed.
Keep cooking
Related recipes and guides
Quick answers
Iraqi spinach stew FAQ
What is margat sabzi?
Margat means stew and sabzi refers to greens. It is an Iraqi stew of spinach, beans and meat, served over rice.
Can I use frozen spinach?
Yes. Thaw it, squeeze out the water and add it in the last 5 minutes.
Is Iraqi spinach stew vegetarian?
It is traditionally made with lamb, but you can leave out the meat and use vegetable stock and more beans.
What rice is served with Iraqi stews?
Timman, a long-grain white rice often cooked with a little vermicelli.