Casserole of Spinach and rice

Casserole of Spinach and rice

Casserole of Spinach and rice 1737 1150 Rouba Shahin Middle Eastern Cooking

A casserole of Spinach and rice is a one-pot dish and one of the simplest Middle Eastern stews to make. It’s so easy, healthy, hearty and the perfect mid-week dinner. The freshly chopped coriander gives it the deliciousness factor not to mention the simple inexpensive ingredients required. Another stew to add to your collection of recipes and you can make it with or without the pine nuts.

This stew is absolutely delicious with great flavours and the most delicious leftover food you can have in your fridge.

casserole of spinach and rice served in a bowl

Ingredients

  • 2 bunches spinach (approximately 500-600 grams)
  • 4 tablespoon olive oil
  • 2 onions finely chopped
  • 4 garlic cloves finely diced
  • 400 grams lamb mince
  • 3 teaspoons Arabian spice -7 spice blend (see notes)
  • 2 cups of water
  • salt to season
  • 1 cup chopped coriander
  • ¼ cup of pine nuts browned in a little olive oil (optional)

ingredients for casserole of spinach and rice

Cook’s Note
*You can use frozen spinach. For this recipe, you will need 2 x 250 grams of frozen spinach.
*Arabian spice is my blend known in the Middle East as Bharat -7 spice blend.  You can find it at Middle Eastern grocery stores and various supermarkets.  Otherwise substitute with 5 spice or allspice.
*This dish can easily be made with beef mince

Step 1.
For fresh and big bunches of spinach, wash the spinach well and remove the stalks and shred. Alternatively use frozen spinach (see Cook’s Note)

If using pine nuts, in a medium-size pot, heat the olive oil over medium heat and toast the pine nuts until golden, remove and set aside. In the same pot, sauté the chopped onion and garlic over medium heat until translucent.

Step 2.
Stir in meat and spices and continue to fry evenly until meat is brown (approximately 10 minutes).  Stirring the meat continuously will prevent it from forming bigger lumps.

Add the chopped spinach (or frozen) and continue to cook for a further 5-7 minutes until wilted.  Add 2 cups of water, bring to the boil. Reduce to low and cook for a further 10 min.

Add chopped coriander. Give a quick stir and turn the heat off.

Serve with vermicelli Rice and garnish with pine nuts

casserole of spinach and rice

casserole of spinach and riceServes 6-8 people

Why you will love it:

Healthy comfort food
Authentic Middle Eastern flavours
Family recipe
One-pot recipe
Inexpensive ingredients
Delicious

 

Sahtan – Enjoy In Good Health