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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Middle Eastern >> Rest Middle Eastern

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Prep spinach ( de-stem and wash fresh, or thaw frozen). Squeeze out excess water from frozen or cut fresh in 1/2 inch ribbons. | 2. Fry onion in oil until soft. Add 1 clove of crushed garlic and cook 1-2 minutes. | 3. Add spinach, liquid, scallions, rice, salt and pepper. Simmer 20 minutes (test to see rice is finished cooking). | 4. Mix yogurt with second garlic (optional) and add mint. Beat the mixture into the soup- do not let it boil or it'll curdle. Heat through very gently and cautiously. | 5. Persian Jews use dill instead of the mint. | 6. For Turkish touch garnish with dribble of 1 Tbsp mixed with 2 Tbsp sizzling hot butter. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
spinach	1			33.0	5.85	3.3	0.45
onion	1		choped	64.0	14.944	1.76	0.16
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
garlic clove	1 -2		crushed	-	-	-	-
water	5	cups		0.0	0.0	0.0	0.0
scallion	4		chopped	128.0	29.36	7.32	0.76
rice	1/2	cup		339.475	70.5312	6.9745	2.96
salt pepper				-	-	-	-
yogurt	2	cups	beaten	298.9	22.834	17.003	15.925
mint	2	teaspoons		1.672	0.3196	0.125	0.0277

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.