Make Vegan Spinach Rice pilaf with Walnuts A Persian Lady’s Guide

Ingredients:

• 1 1/2 cups long-grain basmati rice
• 3 cups fresh spinach, washed and chopped
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1/2 cup chopped walnuts
• 1/4 cup raisins (optional)
• 1/4 cup olive oil
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon cinnamon
• Salt and pepper to taste
• 3 cups vegetable broth or water
• Zest of one lemon
• Fresh parsley for garnish

Instructions:

1. Rinse the Rice:
   Wash the basmati rice under cold water until the water runs clear. Soak the rice in water for about 30 minutes.
2. Saute Onions and Garlic:
   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.
3. Add Spinach and Walnuts:
   Add the chopped spinach and walnuts to the pot. Stir well and cook until the spinach wilts and the nuts are lightly toasted.
4. Add Spices:
   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.
5. Add Rice:
   Drain the soaked rice and add it to the pot. Stir gently to coat the rice with the mixture.
6. Add Liquid:
   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.
7. Fluff the Rice:
   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.
8. Serve:
   Transfer the pilaf to a serving dish, garnish with fresh parsley, and serve warm.

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!