by Christi Qazi / May 18, 2007
Last updated: July 22, 2012
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.