Yakhnet Sabanegh ( Vegetarian Spinach Stew)
  • Yield: 4
  • Prep Time: 10 minutes
  • Cook Time: 15-20 minutes
  • Serving:
Print

Yakhnet Sabanegh ( Vegetarian Spinach Stew)

By July 12, 2018

 

Ingredients

  • 2 tablespoons olive oil
  • 1 medium onion, finely diced
  • 3 garlic cloves, finely chopped
  • 1 cup of fresh cilantro, washes, chopped with stem and leaves
  • 2 lbs baby spinach leaves , washed and rinsed
  • 1 vegetable cube, + 2 cups of water to dissolve
  • 2 cups of cold water
  • 1 tsp coriander seeds, finely cracked
  • 1 teaspoon dried chilli flakes
  • 1 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • ½ teaspoon all spice
  • Lemons to serve

Instructions

  • Wash and rinse baby spinach and set aside
  • In a cooking pot, heat the 2 tablespoon of oil, add chopped onion, sauté for a few minutes until onion starts to soften and becomes fragrant. Add garlic and cook for 1 minute. Add chopped coriander and spices (all spice, ground up coriander seeds and red chilli flakes and sauté for 1-2 minutes.

  • Add all the liquids (2 cups with dissolve vegetable cube and 2 cups of water) and bring to a light boil. Add salt.

  • Add all your spinach leaves (might look like alt, but will welt down) and bring back up to a boil, stirring few times. Cover and let simmer for 5 minutes.

  • Serve spinach stew on a bed of cooked rice with plenty of freshly squeezed lemon over the top and lightly toasted pine nuts if using.

 

4 stars - based on 1 review(s)
Add to Favourites
With 2 comments