Directions
- 1Wash the spinach.
- 2Steam the spinach above boiling water until just wilted, then set it aside.
- 3Heat olive oil over medium heat in a large pan.
- 4Grate garlic into the hot oil.
- 5Sauté the garlic, baharat, and cinnamon until fragrant, about 30 seconds.
- 6Dice the tomatoes.
- 7Stir in the tomatoes and cook for 10 minutes, stirring frequently, until slightly thickened.
- 8Squeeze lemon juice into the pan.
- 9Add 1/4 cup of the vegetable stock or water, lemon juice, rinsed basmati rice, and sugar.
- 10Season with salt and pepper and bring to a simmer.
- 11Cover the pan, lower the heat, and simmer for 10 minutes.
- 12Uncover the pan, stir in the steamed spinach, and cook for an additional 5 minutes.
- 13Taste and adjust seasoning if needed.
- 14Fry an egg in a separate pan.
- 15Serve warm with the fried egg, freshly grated Parmigiano Reggiano, and cracked pepper.
Ingredients
- 12 ounces spinach
- 2 tablespoons extra virgin olive oil
- 2 garlic cloves
- 2 large tomatoes
- 0.75 cup vegetable stock or water
- 1 tablespoons lemon juice
- 2 tablespoons basmati rice
- 1 teaspoon baharat seasoning
- 0.25 teaspoon cinnamon
- 0.5 teaspoon sugar
- salt
- pepper
- 1 fried egg
- freshly grated parmigiano reggiano
- cracked pepper
- mint
Equipment
potstrainertongsknifecutting boardpanwooden spatulagraterfrying panplatefork
Tips
- Steaming the spinach first ensures its texture is just right for the dish.
- The baharat seasoning adds a unique Middle Eastern flavor profile.
- Adjust sugar, salt, and pepper to taste.
- Serve warm with a fried egg, freshly grated Parmigiano Reggiano, and cracked pepper for added richness and flavor.
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