Turkish cuisine · Vegetable Dishes

Ispanak Kavurması (Sautéed Spinach with Rice)

Spinach braised with onions and garlic in olive oil, bound with rice and served with garlic yogurt.

Ingredients · for 4 servings

• 1 kg spinach
• 2 onions
• 3 cloves garlic
• 5 tbsp olive oil
• 60 g rice
• 1 tbsp tomato paste
• 400 g yogurt
• 1 tsp salt
• 1 tsp pul biber (Turkish pepper flakes)

Instructions

1. Wash the spinach thoroughly, remove the coarse stems and slice the leaves into wide strips; rinse the rice in cold water until it runs clear.
2. Finely dice the onions and sauté in the olive oil over medium heat for 6 min. until translucent, adding the chopped garlic in the last minute.
3. Stir in the tomato paste and toast for 1 min. until it smells rich and dark.
4. Add the rice, toss briefly in the oil and pour in 150 ml hot water; cover and let steam over low heat for 8 min.
5. Fold in the spinach in batches, salt and braise uncovered for 6–8 min. until wilted and the liquid has nearly cooked away.
6. Sprinkle with pul biber and serve with the yogurt, into which 1 crushed clove of garlic and a pinch of salt have been stirred.