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Turkish spinach tomatoes rice

Turkish Spinach, Tomatoes, and Rice

Ingredients

  • 12 oz spinach
  • 2 tbsp extra virgin olive oil
  • 2 garlic cloves, minced
  • 2 large tomatoes, chopped
  • ¾ cup vegetable stock or water
  • 1–2 tbsp lemon juice
  • 2 tbsp basmati rice, rinsed
  • 1 tsp baharat seasoning
  • ¼ tsp cinnamon
  • ½ tsp sugar (to taste)
  • Salt and black pepper, to taste

Utensils

  • Large pan with lid
  • Steamer basket (for spinach)
  • Knife and chopping board
  • Wooden spoon

Information

Cost: $
Preparation time: 35 minutes
Yield: 3 servings (300 g each)

Preparation Method

  1. Wash spinach and steam briefly over boiling water until wilted. Set aside.
  2. Heat olive oil in a large pan over medium heat. Sauté garlic, baharat, and cinnamon ~30 seconds until fragrant.
  3. Stir in chopped tomatoes and cook ~10 minutes, stirring frequently, until thickened.
  4. Add ¼ cup stock, lemon juice, rice, sugar, salt, and pepper. Bring to a simmer.
  5. Cover, lower heat, and simmer 10 minutes.
  6. Uncover, stir in spinach, and cook an additional 5 minutes.
  7. Taste and adjust seasoning. Serve warm topped with fried egg, freshly grated parmesan, and cracked pepper.