Hazana: Jewish Vegetarian Cooking by Paola Gavin

Author:Paola Gavin [Gavin, Paola]
Language: eng
Format: epub
Tags: cookbooks
ISBN: 9781787132078
Google: JjY9DwAAQBAJ
Publisher: Hardie Grant Publishing
Published: 2017-11-02T04:00:00+00:00

This dish is a vibrant green colour. The exact proportion of spinach to rice varies widely: some recipes use as much as a kilo (2¼lb) of spinach, others as little as 25g (1oz) 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.

3 tablespoons extra virgin olive oil

1 medium onion, finely chopped

4 garlic cloves, crushed

½ teaspoon ground coriander

¼ teaspoon allspice

pinch of dried chilli flakes

450g (1lb) spinach, finely shredded

200g (1 cup) long-grain rice

325ml (1¼ cups) hot water

1–2 teaspoons sumac, to taste

salt and freshly ground black pepper

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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