Casserole Of Spinach And Rice

A Casserole of Spinach And Rice is a delicious one-pot Middle Eastern dish that’s healthy and hearty, making the perfect mid-week dinner.
15 minutes
25 minutes

About this recipe

A Casserole of Spinach And Rice is a delicious one-pot Middle Eastern dish that’s healthy and hearty. This recipe makes the perfect mid-week dinner, requiring only simple, inexpensive ingredients. Plus, it’s another quick stew to add to your collection of family-favourite recipes. You can make this casserole of spinach and rice with or without the pine nuts.

This stew is packed with amazing flavours, making it the most delicious leftover food you can have in your fridge.

Casserole of spinach and rice stew


  • 2 bunches of spinach stalks removed (approximately 500-600 grams)
  • 4 tablespoons olive oil
  • 2 onions finely chopped
  • 4 garlic cloves finely diced
  • 400 grams lamb mince
  • 2 teaspoons Bharat -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)

Notes from Rouba

  • You can use frozen spinach. For this recipe, you will need 2 x 250 grams of frozen spinach.
  • Bharat is a Middle eastern spice blend, also known as 7-spice. You can find it at Middle Eastern grocery stores and various supermarkets. Otherwise, you can substitute it with 5-spice or allspice.
  • This dish can be easily made with beef mince.
  • If using pine nuts, heat the olive oil over medium heat in a small pan and toast until golden. Remove and set aside.


Step 1.

For fresh and big bunches of spinach, wash the spinach well and remove the stalks and shred.

Step 2.

In a medium size pot sauté chopped onion and garlic over medium heat until translucent and softened. Add in the meat and continue to fry evenly until the meat is brown in colour (approximately 10 minutes). Stirring the meat continuously will prevent it from forming bigger lumps. Add the Bharat spice and give it a good mix.

Step 3.

Add the chopped spinach (or frozen) and continue to cook for a further 5-7 minutes until wilted.

Step 4.

Add 2 cups of water, and bring to a boil. Reduce to low and cook for a further 10 minutes. Once cooked, add chopped coriander. Give a quick stir and turn the heat off. Serve with a squeeze of lemon and garnish with roasted pine nuts.

Sahtan - Enjoy in Good Health

What do you think?

4/5 (2 Reviews)

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3 Responses

  1. Absolutely delicious, I have made this a few times now and it’s so quick and easy. I used 1 large bunch of spinach which was 600gm.

  2. My mum makes this with “ Alu Bukhara” it is some sort of prune and that apparently is the gem ingredient. Try it chef, you would love it.
    I’m not a fan of cooked spinach. I love it cold and combined with yogurt and minced garlic and walnut.

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xx Rouba

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