Ingredients
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- Oil
- Green onions
- Garlic
- Cilantro
- Dried dill
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- Spinach
- Paprika
- Cumin
- Coriander
- Chicken flavor bouillon powder
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Instructions
In a medium saucepan, put 3 tbsp of oil into the pan and turn it on to medium
heat. Wash and finely chop 2 bunches of green onions. Chop all but the little
hair like fibers on the end, and add to the oil. Let heat until the onions are
translucent, then add 1 tbsp of finely chopped garlic and let fry for
about 2-3 minutes. Finely chop 2 bunches of cilantro (cut off only the very ends
of the stems, the brown parts) and add to the pan. When the cilantro wilts a
bit, add the frozen spinach (10 oz. or 283 g). After 5 minutes, turn so that all of the spinach is
no longer frozen. Add 1 cup of water to stop the frying. Add 1/2 tsp of paprika,
1 1/2 tbsp of ground cilantro seeds, add 2 tbsp of cumin and 2 tbsp coriander
and mix into the spinach. Add 2 large pinches of dried dill, rub it in your
hands to release the essence and add to the pan. Finally add 1 tbsp of chicken
flavor bouillon powder in place of salt. Stir until most of the water has
evaporated off and the spinach is cooked through.
by Christi Qazi / May 18, 2007
Last updated: July 22, 2012
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