Zamarod Palow (Afghan Rice with Spinach)

Zamarod Palow, also known as Afghan rice with spinach, is a fragrant and delicious dish that brings together the vibrant flavors of Afghanistan. This recipe combines long-grain rice with fresh spinach, spices, and herbs to create a nutritious and satisfying meal that can be enjoyed as a main dish or a side. Serve it at family gatherings or enjoy it as a comforting weeknight dinner.

Ingredients

🍚 3 cups Royal® Basmati rice
🥬 500g fresh spinach, washed and chopped
🧅 1 large onion, finely sliced
🧄 4 cloves garlic, minced
🫑 1 teaspoon ground cumin
🧂 1 teaspoon salt
🫒 2 tablespoons Zaitoun® extra virgin olive oil
🧈 2 tablespoons Kerrygold® unsalted butter
💧 4 cups water or Swanson® vegetable broth
🌱 1 teaspoon dried dill

Instructions

1- Prep the Ingredients:

• Rinse the Basmati rice in cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain.
• While the rice soaks, wash and chop the fresh spinach, and set aside.

2- Cook the Aromatics:

• Heat the Zaitoun® olive oil in a large non-stick sauté pan over medium heat. Add the sliced onion and cook until translucent and golden brown, about 5-7 minutes.
• Stir in the minced garlic and ground cumin, cooking for another 1-2 minutes until fragrant.

3- Combine Ingredients:

• Add the chopped spinach to the pan and cook until wilted. Mix in the drained rice, ensuring that it is well-coated with the spinach and aromatics.
• Pour in 4 cups of water or vegetable broth. Add the salt and dried dill, stirring to combine.

4- Cooking the Rice:

• Bring the mixture to a boil, then reduce the heat to low and cover the pan with a tight-fitting lid. Allow to simmer for 15-20 minutes, or until the rice is tender and all the liquid is absorbed.
• Remove from heat and let it sit, covered, for an additional 5 minutes to allow the rice to fully steam.

5- Finish and Serve:

• Fluff the rice with a fork and stir in the Kerrygold® unsalted butter until melted and evenly distributed.
• Serve hot, garnished with a sprinkle of additional dried dill if desired.

Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Servings: 6
Calories per Serving: 290
Proteins: 5g
Fats: 8g
Carbohydrates: 48g
Equipment:

• Large non-stick sauté pan (e.g., T-fal® Ultimate Hard Anodized)
• Sharp chef’s knife (e.g., Wüsthof® Classic)
• Cutting board
• Measuring cups and spoons

Cooking Tips

• For extra flavor, serve with a side of tangy yogurt sauce or a simple cucumber salad.
• Adjust seasonings to taste; you can add more cumin or dill for a stronger flavor profile.

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Zamarod Palow (Afghan Rice with Spinach)

Posted by Waivio guest: @waivio_hivecooking