Another Lebanese dish that is perfect for cold winter evenings. 

Spinach stew – fragrant and nutritious food that will warm you from the inside. Arabic name “Sabanekh w riz” literally translates to “spinach and rice” It’s a simple recipe, you can quickly make it and it’s perfect for weeknight dinner. I would highly recommend making a bigger amount and freezing it until you are too lazy to cook, but want something tasty. 

For the vegan version you can change beef to chickpeas. In this recipe I added just a little bit of soaked rice, because I had it from another dish.

Ingredients for 4 portions:

  • 2 tbsp olive oil 
  • ⅓ cup pine nuts
  • 300 g ground beef
  • 1/2 cup rice, soaked
  • 1 tsp tomato paste
  • 1/2  tsp cinnamon
  • 1 tsp cumin
  • 1 tsp coriander
  • 1 tsp allspice
  • 1/2 tsp sumac
  • 1 tsp salt 
  • ½ tsp ground black pepper 
  • ¼ cup parsley, chopped
  • 5 garlic cloves, minced
  • ½ tsp red pepper flakes
  • 200g-250 g frozen spinach (you can use fresh)
  • 2 cups chicken or vegetable broth
  • Juice of one lemon

1. In a pan over medium heat, heat 1 tablespoon olive oil and toast the pine nuts until golden. Remove and set aside.

2. In the same pan, heat remaining oil and add ground beef, salt and all the spices (except chili). Cook it until meat is browned, set aside, but keep any liquid in the pan. 

3. Add parsley, garlic, red pepper flakes to the pan. Saute it for a few minutes until fragrant then add tomato paste and rice, stir it well.

4. Add frozen spinach, broth, beef and half of pine nuts. Lower heat and simmer for 15-20 min until stew thickens. 

5. After it’s cooked, stir in the lemon juice and serve it over Lebanese rice with remaining pine nuts on top.