Spanakorizo

Spanakorizo

Spinach pilaff

By
From
The Complete Middle Eastern Cookbook
Serves
6
Photographer
Alan Benson

Ingredients

Quantity Ingredient
750g spinach
125ml olive oil
120g spring onions, chopped
1 leek, chopped, white part only (optional)
440g short-grain white rice
60ml lemon juice
2 tablespoons flat-leaf parsley, chopped
1 teaspoon dill, chopped
salt and freshly ground black pepper, to taste

Method

  1. Remove the roots and any damaged leaves from the spinach. Wash the spinach well in several changes of water, then drain. Tear the leaves into pieces and chop the stalks.
  2. Heat the oil in a deep saucepan and gently fry the spring onion and leek, if using, until soft.
  3. Wash the rice, drain well and add to the pan. Cook for 5 minutes, stirring frequently.
  4. Add the remaining ingredients and 750 ml water and bring to the boil. When the mixture is boiling, add the spinach, stir well and cover tightly with a lid. Reduce the heat and simmer gently over low heat for 15 minutes.
  5. Remove the pan from the heat, leaving it tightly covered, and allow to stand for 5–10 minutes before serving.
  6. Serve hot as an accompaniment to main meals, particularly grilled meats and fish. It is also good served cold.

Note

  • Silverbeet (Swiss chard) may be used instead of spinach. Remove the stalks, wash the better stalks and chop finely. Parboil the stalks for 5 minutes in salted water, drain, then add to the rice with the chopped leaves.
Tags:
The Complete Middle Eastern Cookbook
Tess
Mallos
Middle Eastern
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