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?
Ingredients
- 1 cup(s)rice (approx 128g)
- 150 gbutter
- 4saffron threads
- 500 gfresh spinach
- 1 teaspoon(s)ground cumin
- 1 teaspoon(s)ground coriander seeds
- 1thumbnail-sized piece of ginger, finely chopped or grated
- 1chilli (amount to taste), chopped
- 2medium onions, thinly sliced
- 1garlic clove, finely chopped
- 200 grhubarb (2-3 stalks), cut into 1 cm thick slices
- somevegetable stock
- ½ bunch(es)parsley, chopped
- ½ bunch(es)coriander, chopped
- 5dill stalks, leaves plucked and chopped
- 1 stalk(s)mint, leaves plucked and chopped
- sour cream for dressing (to taste)
Instructions
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.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).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.Step 4
Pour in stock to just cover and simmer until rhubarb is soft (about 5 minutes).Step 5
Add spinach, mix briefly and simmer until most of the liquid has evaporated.Step 6
Serve on a platter with a dollop of sour cream on the top, or on the side if preferred.