Recipe Tip: Spinach & Rhubarb Stew with Saffron Rice

Recipe Tip: Spinach & Rhubarb Stew with Saffron Rice

Top Recipe for 2 Persons. All ingredients and tips for getting it right. Spinach doesn't always have to be accompanied by a fried egg and roast potatoes. Why not try a delicious classic from Iran?



    1. Step 1

      Wash the rice. Melt 50g butter in a pot and add the saffron, fry briefly. Add the rice, stir to coat in butter and saffron, then add the necessary amount of water and cook the rice.
    2. Step 2

      Blanch the spinach, squeeze out all the moisture and chop coarsely. Heat 100g butter in a frying pan. Add the ground spices, ginger and chilli and fry briefly (approx 30 seconds).
    3. Step 3

      Add the onion and fry until soft and translucent (about 5 minutes). Add the garlic and fry for another 30 seconds. Add the rhubarb to the pan.
    4. Step 4

      Pour in stock to just cover and simmer until rhubarb is soft (about 5 minutes).
    5. Step 5

      Add spinach, mix briefly and simmer until most of the liquid has evaporated.
    6. Step 6

      Serve on a platter with a dollop of sour cream on the top, or on the side if preferred.