Make Vegan Spinach Rice pilaf with Walnuts A Persian Lady’s Guid
Ingredients:
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1 1/2 cups long-grain basmati rice
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3 cups fresh spinach, washed and chopped
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1 large onion, finely chopped
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3 cloves garlic, minced
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1/2 cup chopped walnuts
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1/4 cup raisins (optional)
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1/4 cup olive oil
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1 teaspoon ground cumin
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1 teaspoon ground coriander
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1/2 teaspoon ground turmeric
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1/2 teaspoon cinnamon
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Salt and pepper to taste
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3 cups vegetable broth or water
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Zest of one lemon
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Fresh parsley for garnish
Instructions:
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Rinse the Rice:
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Wash the basmati rice under cold water until the water runs clear. Soak the rice in water for about 30 minutes.
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Saute Onions and Garlic:
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In a large pot, heat the olive oil over medium heat. Add the chopped onions and sauté until they become translucent. Add the minced garlic and continue to sauté for another minute.
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Add Spinach and Walnuts:
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Add the chopped spinach and walnuts to the pot. Stir well and cook until the spinach wilts and the nuts are lightly toasted.
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Add Spices:
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Stir in the ground cumin, ground coriander, ground turmeric, cinnamon, salt, and pepper. Cook for an additional 2-3 minutes to allow the spices to release their flavors.
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Add Rice:
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Drain the soaked rice and add it to the pot. Stir gently to coat the rice with the mixture.
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Add Liquid:
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Pour in the vegetable broth or water. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer for 15-20 minutes or until the rice is cooked and the liquid is absorbed.
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Fluff the Rice:
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Once the rice is cooked, use a fork to fluff it gently. Add the lemon zest and raisins if using. Cover the pot and let it sit for a few more minutes to allow the flavors to meld.
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Serve:
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Transfer the pilaf to a serving dish, garnish with fresh parsley, and serve warm.
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This vegan spinach rice pilaf with walnuts is a delightful dish that combines the earthy flavors of spinach and walnuts with the aromatic spices commonly used in Persian cuisine. Enjoy!