- 100 ml extra virgin olive oil
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 500 g baby spinach leaves, washed and finely chopped
- Bunch fresh dill, finely chopped
- 300 g long-grain rice
- 1/2 teaspoon garam masala
- 1/4 teaspoon cumin seeds
- 1/2 teaspoon salt
- Juice 1-2 lemons
Directions
- Heat the oil in a large pan, add the onion and garlic and gently cook until softened but not colored. Add the spinach and half the dill. Cook on a high heat, stirring regularly, until the spinach has wilted down and all the liquid has evaporated.
- Stir in the rice, garam masala, cumin seeds, salt, and add 600 ml water, then bring to the boil. Turn the heat right down again to a very gentle simmer, cover the pan with a tight-fitting lid and cook for 25-30 mins or until the rice has cooked and absorbed all the water. Give it a stir after 15 mins to ensure even cooking, adding a drop more water as required.
- When the rice is cooked, stir in the remaining dill, season well, squeeze over the lemon juice to taste, and serve.
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