Zamarod pulao (green spinach rice)

Ingredients

• 1 cup basmati rice (about 185 g)
• 1 cup frozen spinach pieces (about 350 g)
• 1 garlic clove
• ½ teaspoon cumin seeds
• 3 tablespoons olive oil
• ¼ teaspoon salt (approx.)
• ¼ vegetable bouillon cube
• 200 ml water, for the spinach
• ¾ cup water, for the rice

Missing an ingredient?

• What to use instead of olive oil
• What to use instead of rice

Instructions

1. Soak the rice in a large bowl of hot water.
2. Put the spinach in a medium pot over medium-high heat and cover. Peel the garlic, remove the germ and chop it finely.
3. When the spinach is almost thawed, add 2 tablespoons of the oil, the garlic, salt, bouillon and cumin and stir. Let it brown slightly, stirring to break it up (if the liquid evaporates right away, lower the heat).
4. Add the 200 ml of water and stir to dissolve the bouillon. When it boils, strain it through a fine strainer: the green broth is what goes into the rice. You can use the spinach pulp in another dish, or leave it in the rice if you like.
5. Drain the rice very well and put it in a heavy-bottomed nonstick pot over high heat. Add water just to cover it (about ¾ cup), cover and cook over medium heat until it absorbs all the water.
6. Add the remaining tablespoon of oil and the strained spinach broth, mix and cook uncovered for 5 minutes over medium heat, until much of the liquid evaporates.
7. Cover, turn off the heat and let it rest for 15 minutes before stirring. Taste and adjust the salt.
8. Serve on a platter, with raisins, dried mango, coconut and nuts if you like.

Nutrition facts

Approximate, per serving (about 272 g). Calculated with data from USDA FoodData Central.