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🍽️ Persian Spiced One-Pot Rice with Spinach, Carrot, Date and Hazelnut

564 kcal · 30 min · 4 servings

Ingredients

• onions, red 2 pcs.
• garlic cloves 2 pcs.
• carrots 4 pcs.
• soft dates, dried and pitted 100 g
• hazelnut kernels, whole 50 g
• oil 3 tbsp
• Raz el Hanout spice 8 g
• jasmine rice 300 g
• coconut milk 250 ml
• water 400 ml
• lemons 1 pcs.
• leaf spinach 400 g
• salt pinch
• pepper, black ground pinch

Instructions

1. 1. Peel and finely chop the onions and garlic. Rinse, peel, and cut the carrots into thin diagonal slices. Coarsely chop the dates and hazelnuts.
2. 2. Heat 3 tablespoons of oil in a pot over medium to high heat and sauté the onions, garlic, carrots, and Ras el Hanout for about 2 minutes.
3. 3. Add the rice, dates, and nuts, and sauté for another 2 minutes. Then deglaze with coconut milk and water, mix well, and simmer covered over medium heat for about 7 minutes, stirring occasionally.
4. 4. Meanwhile, wash the lemon, finely grate about 1 teaspoon of zest, cut it in half, and squeeze out the juice. Reduce the heat to low and cook the rice for another 15 minutes, stirring occasionally.
5. 5. Rinse the spinach, spin it dry, and coarsely chop it. About 5 minutes before the cooking time is up, fold in the spinach, 2 tablespoons of lemon juice, and lemon zest, and continue cooking for the remaining time.
6. 6. Season the rice with salt, pepper, 2 tablespoons of lemon juice, and 1 tablespoon of lemon zest, plate it, and serve. Enjoy your meal!

Nutrition per serving

• kcal: 564
• Protein: 13 g · Fett/Fat: 22 g · Carbs: 87 g