By Martha Rose Shulman
- Total Time
- 50 minutes
- Rating
- 5(119)
- Notes
- Read community notes
Not every tradition allows rice during Passover; in this fragrant dish there’s just enough of it to add substance to the vegetables. Some Sephardic Jews have traditionally allowed rice during Passover, whereas many Ashkenazi Jews do not. There isn’t much of it in this Turkish spinach dish, adapted from a recipe in Clifford A. Wright’s “A Mediterranean Feast,” just enough to add substance to the vegetables.
Featured in: Sephardic Dishes for the Passover Table
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Ingredients
Yield:4 to 6 side-dish servings
- 2pounds spinach, stemmed and washed in 2 changes water, or 1 pound baby spinach
- 2tablespoons extra virgin olive oil
- 2garlic cloves, minced
- 1can diced tomatoes in juice or, in season, 1¼ pound tomatoes, peeled, seeded and chopped
- 1cup chicken stock, vegetable stock, garlic broth or water
- 2 to 3tablespoons freshly squeezed lemon juice (to taste)
- 3tablespoons long grain or basmati rice, rinsed in several changes of water, or ½ cup cooked brown rice
- Salt to taste
- 2teaspoons paprika
- ½teaspoon cinnamon
- ¾ to 1teaspoon sugar (to taste)
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
109 calories; 5 grams fat; 1 gram saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 13 grams carbohydrates; 4 grams dietary fiber; 2 grams sugars; 5 grams protein; 558 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
1
Wash the spinach and, working in batches if necessary, steam for about 2 minutes above an inch of boiling water, just until wilted. Remove from the heat and set aside.
Step
2
Heat the olive oil over medium heat in a large, lidded skillet or casserole and add the garlic. Cook, stirring, until it begins to sizzle and smell fragrant, about 30 seconds, and stir in the tomatoes. Cook, stirring often, for 5 to 10 minutes, until the tomatoes have cooked down slightly. Add the stock or water, the lemon juice, rice, salt, paprika, cinnamon, sugar and steamed spinach and bring to a simmer.
Step
3
Cover, turn the heat to low and simmer 15 minutes. Uncover and continue to cook until the mixture has the consistency of a thick stew, about 15 minutes. Taste and adjust seasonings. Serve hot or warm.
Tip
- Advance preparation: You can steam the spinach 1 or 2 days ahead. This dish makes a great leftover that I enjoyed for 3 days running.
Ratings
5
out of 5
119
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Cooking Notes
Chris Ogan
Having cooked this dish for many years, I can add a little information. It is bessed served with plain yogurt on the side, and can also include some sauteed ground meat and onions. In fact, I've never eaten it without at least one medium-sized onion chopped and sauteed. My own way of cooking it derives from the years I have lived in Turkey and the traditions of my Turkish family. Oh, and cinnamon would not be added to this dish.
Nancy
Tasty, easy and healthy. I made this with blanched collard greens and leftover rice that I had cooked with turmeric, which added a nice color, and added chopped onions as suggested by previous reviewers. One reviewer suggested that they wouldn’t add cinnamon in Turkey, which I can’t speak to, but I thought the cinnamon was what made the dish distinct and delicious.
meinmunich
Made it once before and I didn’t love it. Made it second time and I love it! Don’t know what I did differently. Used a small can of red chili beans instead of rice. The flavor was lovely and it’s a good change from stir fry spinach.
Aimee
Perfect way to use super ripe garden tomatoes and a bag of baby spinach on the edge. I did not have paprika, so I substituted 3 teaspoons of garam masala for both the paprika and cinnamon. Delicious!
jeepy
Yuck. Did not like the taste with the paprika and sauce was watery.
Jenny Pye
I used baby spinach (from our garden) and fresh tomatoes. I de-seeded the tomatoes but didn’t peel them because who’s got time for that?? Next time I’d use the whole tomato - what could possibly go wrong? I hate wasting all that lovely pulp.I sautéed some onions and added those. Omitted rice and used two cans of chickpeas (one was Greek style from Trader Joe’s. I thought it was a little bland, so added a sprinkle of crumbled feta. Served with parantha bread. It was incredible
Yesim
I have Turkish heritage and have loved this dish all of my life. Even my kid who doesn't like spinach loves this dish. It feels like a super food and all of the flavors are so good. I have to agree that cinnamon has no place in this dish. Please omit the cinnamon. Turkish savory dishes do not include cinnamon, I think someone is confusing cultures here. I don't even add paprika. Salt, a tiny bit of sugar (because all olive oil based dishes with tomato need a touch of sugar) and some lemon juice.
Sharon
Best suggestion: omit rice, substitute 1 or 2 cans chick peas
Sharon
This makes four SMALL servings.
Sharon
Definitely add a can or two of chick peas.
Jenny
I have made this recipe twice now, and it is perfect for a light work lunch. I have made two different versions- 1 with a can of chickpeas added and 1 with a pound of ground turkey added. I am usually pro meat protein, but for this dish I actually prefer the chickpeas. The meat was too much. So maybe if you want ground turkey add half that- making veggies the star. Either way, with both I add a chopped onion and eat it with seedy wheat toast. Light, packed with veggies, unusual and delicious.
Castle O'Neill
Yum, used smoky paprika - good way to sue lots of greens.
meinmunich
I fried chickpeas in paprika after the frying the onions and garlic. The cinnamon undertone was nice but it lacked bold flavor I was hoping for. I still have a big pot of it as a leftover and I plan to add ground beef or turkey (fried separately in a pan), chopped picked jalapeño, and maybe aleppo pepper, hoping for an extra kick it needs. I suppose it would be more like a chili, then...
Nancy
Tasty, easy and healthy. I made this with blanched collard greens and leftover rice that I had cooked with turmeric, which added a nice color, and added chopped onions as suggested by previous reviewers. One reviewer suggested that they wouldn’t add cinnamon in Turkey, which I can’t speak to, but I thought the cinnamon was what made the dish distinct and delicious.
Carol
Delicious. Made with fresh tomatoes, ground turkey and onions. Sour cream on side really adds to it.
Carol
Whoops, I meant yogurt on the side.
tdalec
I made this as a main dish by using only a pound of baby spinach and adding a pound of browned ground turkey and a third of a cup of chopped kalamata olives to the final simmer. The cinnamon may not be canonical, but the family loved it. Made a perfect dinner for four.
Petra
We loved this! A very flavorful way of serving spinach.
Chris Ogan
Having cooked this dish for many years, I can add a little information. It is bessed served with plain yogurt on the side, and can also include some sauteed ground meat and onions. In fact, I've never eaten it without at least one medium-sized onion chopped and sauteed. My own way of cooking it derives from the years I have lived in Turkey and the traditions of my Turkish family. Oh, and cinnamon would not be added to this dish.
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