Rice with spinach and sumac

Rice with spinach and sumac

Rizz b’spanegh

By
From
Hazana
Serves
4
Photographer
Mowie Kay

This dish is a vibrant green colour. The exact proportion of spinach to rice varies widely: some recipes use as much as a kilo of spinach, others as little as 25g of rice. Sumac is widely used in Middle Eastern cooking. It has a beautiful, deep red colour and tangy, lemony flavour and is mainly sprinkled over finished dishes, especially vegetables and salads, or added to dressings.

Ingredients

Quantity Ingredient
3 tablespoons extra virgin olive oil
1 medium onion, finely chopped
4 garlic cloves, crushed
1/2 teaspoon ground coriander
1/4 teaspoon allspice
pinch dried chilli flakes
450g spinach, finely shredded
200g long-grain rice
325ml hot water
1-2 teaspoons sumac, to taste
salt
freshly ground black pepper

Method

  1. Heat the olive oil in a large heavy saucepan and add the onion. Cook over a moderate heat until it starts to turn golden. Add the garlic and spices and cook for another minute. Add the spinach and continue to cook for 10 minutes or until it is tender and the liquid has evaporated. Add the rice and the hot water and bring to the boil. Season with the sumac and salt and pepper, then cover and simmer for 18–20 minutes or until the rice is tender but still firm. Remove from the heat and set aside for 5 minutes. Serve hot, with extra sumac sprinkled on top.
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