Persian spinach rice

Name: Persian spinach rice
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 800 g leaf spinach; 1 big onion; 2-3 TABLESPOONS Oil; 50 g raisins or currants; 350 g Basmati Rice; 7-10 Tbsp salt, pepper, 1 pinch nutmeg; 1 TEASPOON ground. Cumin; 7-10 Tbsp and ground 1/2 teaspoonful each.; 7-10 Tbsp Coriander and cardamom; 1 TEASPOON Vegetable broth (instant); 2-3 TABLESPOONS Walnut kernels; 1-2 Garlic cloves; 250 g Whole milk yoghurt; 7-10 Tbsp Lemon and mint

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

800 g leaf spinach
1 big onion
2-3 TABLESPOONS Oil
50 g raisins or currants
350 g Basmati Rice
7-10 Tbsp salt, pepper, 1 pinch nutmeg
1 TEASPOON ground. Cumin
7-10 Tbsp and ground 1/2 teaspoonful each.
7-10 Tbsp Coriander and cardamom
1 TEASPOON Vegetable broth (instant)
2-3 TABLESPOONS Walnut kernels
1-2 Garlic cloves
250 g Whole milk yoghurt
7-10 Tbsp Lemon and mint

Directions

1
Clean, wash and drain the spinach. Cut the leaves into strips. Peel and finely chop the onion. Heat the oil in a large pot. Fry the onion in it. Add the spinach and cover and let it collapse
2
Wash and drain the raisins. Stir into the spinach with rice and spices. Pour 700 ml of water, bring to the boil. Stir in stock, cover and cook over a low heat for 10-15 minutes (do not stir!)
3
Remove the pot from the stove and place a kitchen towel between the pot and the lid. Let the rice evaporate for about 5 minutes
4
Coarsely chop the nuts and roast them without fat. Peel and chop the garlic and stir into the yoghurt. Season with salt and pepper. Arrange everything. Sprinkle spinach rice with nuts and garnish with lemon and mint if desired