Spinach with Rice (Ispanaklı Pilav)

Spinach with Rice (Ispanaklı Pilav)

Tender spinach and rice simmered with onion and tomato in the Turkish home-cooking style.

Total 45 min Makes 4 servings Calories 260/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Nut free, Halal, Kosher

Allergens

Dairy

This Turkish pilav pairs wilted spinach with rice simmered in a lightly tomatoed broth, finished with a pat of butter for richness. A squeeze of lemon and a dollop of yogurt at the table brighten the dish. It works well as a simple weeknight side or a light vegetarian main.

Ingredients

  • 3 tablespoons unsalted butter
  • 1 onion, finely chopped
  • 1 tablespoon tomato paste
  • 1 pound fresh spinach, washed and chopped
  • 1 cup long-grain rice, rinsed and drained
  • 1 3/4 cups chicken stock or vegetable stock
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon lemon juice
  • 1/2 cup plain yogurt, for serving

Method

  1. Melt the butter in a 6-quart saucepan over medium heat.

  2. Add the chopped onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.

  3. Stir in the tomato paste and cook, stirring constantly, until it darkens slightly, about 1 minute.

  4. Add the chopped spinach in batches, stirring until it wilts down and releases some liquid, about 5 minutes.

  5. Stir in the rinsed rice, stock, salt, and pepper, and bring to a boil.

  6. Reduce the heat to low, cover, and simmer until the rice is tender and the liquid is absorbed, about 15 minutes.

  7. Remove from the heat and let stand, covered, for 10 minutes to allow the rice to finish steaming.

  8. Fluff the rice with a fork, stir in the lemon juice, and serve warm with yogurt on the side.

Rate this recipe

★ 3.9 (1)

Spinach with Rice (Ispanaklı Pilav)

This Turkish pilav pairs wilted spinach with rice simmered in a lightly tomatoed broth, finished with a pat of butter for richness. A squeeze of lemon and a dollop of yogurt at the table brighten the dish. It works well as a simple weeknight side or a light vegetarian main.

45 min 4 servings 260 cal

Ingredients

  • 3 tablespoons unsalted butter
  • 1 onion, finely chopped
  • 1 tablespoon tomato paste
  • 1 pound fresh spinach, washed and chopped
  • 1 cup long-grain rice, rinsed and drained
  • 1 3/4 cups chicken stock or vegetable stock
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon lemon juice
  • 1/2 cup plain yogurt, for serving

Method

  1. 1

    Melt the butter in a 6-quart saucepan over medium heat.

  2. 2

    Add the chopped onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.

  3. 3

    Stir in the tomato paste and cook, stirring constantly, until it darkens slightly, about 1 minute.

  4. 4

    Add the chopped spinach in batches, stirring until it wilts down and releases some liquid, about 5 minutes.

  5. 5

    Stir in the rinsed rice, stock, salt, and pepper, and bring to a boil.

  6. 6

    Reduce the heat to low, cover, and simmer until the rice is tender and the liquid is absorbed, about 15 minutes.

  7. 7

    Remove from the heat and let stand, covered, for 10 minutes to allow the rice to finish steaming.

  8. 8

    Fluff the rice with a fork, stir in the lemon juice, and serve warm with yogurt on the side.