Eat and drink, but waste not by excess (Al-A'raf 31)
Banu Atabay's Mütevazı Lezzetler® Turkish cooking recipes

Pilaf Recipes


Pilaf with Spinach (Pilaf Recipes)

Banu Atabay's Ispanakli Pilav
Main Page » Pilaf Recipes » Pilaf with Spinach


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Pilaf with Spinach



Instructions:
# Put the vegetable oil into a pot and make it hot. Add finely sliced onion and salt in it. Roast it until the onion slices loose their shapes and become small.
# Add the rice, which is not rested in water but washed with too much water, roast it for 5 minutes.
# Then add water or broth in it. Cover the lid of the pot on. Firstly, cook it over high heat for 5 minutes, then cook it over low heat for 15 minutes, in total 20 minutes.
# Place a paper towel between the pot and its lid, and rest it for half an hour.
# Meanwhile, put 2 tbsp vegetable oil and the spinach which is washed and finely sliced, stir and cover the lid of the pot. Cook it over low heat for 20 – 25 minutes, remove it from the stove.
# Divide the rested pilaf into 3 pieces. Add the cooked spinach into the first part of the pilaf, stir it gently. Add the tomato paste which is mixed with 4 tbsp water, into the second part of the pilaf, stir it. Do not add anything into the third part of the pilaf.
# Wet a tray or a cake mould. Firstly put the pilaf with spinach into the mould by forcing a little on it to shape it firmly. Then add the pilaf which is not mixed with anything, and then add the pilaf which is mixed with tomato paste, by forcing a little on it.
# Bake the pilaf with its mould in the oven, which is preheated to 356F, for about 10 – minutes. Reverse it over a flat service plate.


Not: A small carrot also may be added into the pilaf, as the third colour.


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2 cups rice
1 small onion
1 small bunch of spinach
1/3 cup vegetable oil
1 tsp tomato paste
1 tsp salt
3 + 1/2 cups water or broth