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Saturday, May 26, 2007

Sabanegh wa Riz (Spinach with Rice)

Sabanegh wa Riz (Spinach with Rice)
Wonderful middle eastern recipe for Sabanegh wa Riz (Spinach with Rice).


  • 4 tbsp. oil
  • 1/4 cup pine nuts
  • 500g minced lamb or beef
  • 1 onion, chopped
  • 1/4 tsp. mixed spices
  • Pepper, to taste
  • 1 MAGGI Chicken less-salt cube
  • 3 cloves of garlic, crushed
  • 1 tbsp. ground coriander
  • 1 cup fresh coriander, chopped
  • 1kg fresh spinach, washed and roughly chopped
  • 1 MAGGI Chicken Stock cube (dissolved in 1 cup of water)
  • 3 tbsp. lemon juice

1 Heat 2 tbsp. of oil in a pan, fry the nuts until brown. Remove nuts with a slotted spoon and set aside.

2 Add onions to the same pan and fry for 5 minutes.

3 Add the meat, half the spices, a pinch of pepper, the MAGGI Chicken less-salt cube, and continue frying until the meat is well cooked.

4 Heat the rest of the oil in a separate saucepan then add garlic and ground coriander. Stir for 1 minute.

5 Add half of the meat mixture, fresh coriander and the spinach to the saucepan. Cover and simmer on low heat till the spinach starts releasing its juice. Then add the MAGGI Chicken Stock, lemon juice, rest of the spices and another pinch of pepper.

6 Cook on low heat for 1/2 hour.

7 Serve with rice, sprinkled with the rest of the meat mixture and nuts.


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