Ingredients with Measurements:
- 1 cup of white rice
- 2 cups of water
- 2 cups of fresh spinach, chopped
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 carrots, sliced
- 1 red bell pepper, chopped
- 1 tablespoon of tomato paste
- 1 teaspoon of paprika
- 1 teaspoon of cumin
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1/4 cup of vegetable oil
Special equipment needed:
- Dutch oven or large pot with a lid
Step-by-step instructions:
1. Rinse the rice in cold water and drain it. Set it aside.
2. In a Dutch oven or large pot, heat the vegetable oil over medium heat.
3. Add the chopped onion and minced garlic to the pot and sauté for 2-3 minutes until the onion is translucent.
4. Add the sliced carrots and chopped red bell pepper to the pot and sauté for another 2-3 minutes.
5. Add the chopped spinach to the pot and stir until it wilts.
6. Add the tomato paste, paprika, cumin, salt, and black pepper to the pot and stir until the vegetables are coated in the spices.
7. Add the rinsed rice to the pot and stir until it is coated in the vegetable and spice mixture.
8. Add the water to the pot and stir everything together.
9. Bring the mixture to a boil, then reduce the heat to low and cover the pot with a lid.
10. Simmer the rice and vegetable mixture for 25-30 minutes until the rice is cooked through and the liquid has been absorbed.
11. Remove the pot from the heat and let it sit covered for 5-10 minutes before serving.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium heat for sautéing, low heat for simmering
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories per serving: 250
Fat: 10g
Carbohydrates: 35g
Protein: 5g
Fiber: 3g
Substitutions for ingredients:
- Brown rice can be used instead of white rice.
- Frozen spinach can be used instead of fresh spinach.
- Any color bell pepper can be used instead of red bell pepper.
- Olive oil can be used instead of vegetable oil.
Variations:
- Add chickpeas or black beans to the pot for extra protein.
- Use different spices such as turmeric, coriander, or cinnamon for different flavor profiles.
- Add diced tomatoes or tomato sauce instead of tomato paste for a saucier dish.
Tips and tricks:
- Rinse the rice before cooking to remove excess starch.
- Use a Dutch oven or large pot with a tight-fitting lid to ensure even cooking.
- Stir the rice occasionally while it is simmering to prevent it from sticking to the bottom of the pot.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the leftovers in the microwave or on the stovetop with a splash of water or broth to prevent the rice from drying out.
Presentation ideas:
Serve the Spinach and Rice Dimlama in a large serving bowl with a sprinkle of fresh herbs such as parsley or cilantro on top.
Garnishes:
Sprinkle chopped nuts such as almonds or cashews on top of the dish for added texture and flavor.
Pairings:
This dish pairs well with a side salad or roasted vegetables.
Suggested side dishes:
- Greek salad
- Roasted sweet potatoes
- Grilled zucchini
Troubleshooting advice:
- If the rice is still undercooked after simmering for 30 minutes, add a splash of water or broth and continue cooking until the rice is tender.
- If the rice is overcooked and mushy, reduce the cooking time or use less water next time.
Food safety advice:
- Wash all vegetables thoroughly before using them.
- Store any leftovers in the refrigerator within 2 hours of cooking.
Food history:
Dimlama is a traditional Azerbaijani dish that is typically made with lamb or beef and vegetables. This vegetarian version uses rice and spinach as the main ingredients.
Flavor profiles:
This dish has a savory and slightly spicy flavor profile with hints of paprika and cumin.
Serving suggestions:
Serve the Spinach and Rice Dimlama as a main dish for a vegetarian meal or as a side dish for a meat-based meal.
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Region: Armenian