Basmati Rice with Spinach Soup from Jordan
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Cook Time | 45 mins |
| Total Time | 1 hr 25 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg spinach, fresher
- 1 chicken
- Salt water
- 1 liter chicken broth, freshly cooked
- 2 large onions
- 1 small can chickpeas
- salt and pepper
- some spice mixture, Arabic (Baharat)
- Curry powder
- 2 glasses basmati
- water
- 1 glass noodles (Scheria noodles - fine vermicelli)
- olive oil
- Lemon juice
Print Recipe
Pin Recipe Instructions
- Boil the chicken in salted water. Catch the broth and save for the spinach soup.
- Finely dice the onions and sauté in olive oil. Add the spinach and sweat it too until it collapses. Then pour the chicken stock and simmer for about 20 minutes. Add the chickpeas and season with the spices.
- Soak the rice for about 1 hour, then sieve it off. Fry the pasta in oil until light brown. Add the rice and sauté briefly. Fill up with enough water that it is 1 finger thick over the rice. Salt and cook on the lowest heat in about 20 - 30 minutes.
- Divide the chicken, season with curry and fry in oil. Cover the rice with the spinach soup on a deep plate, drizzle with lemon juice and spread the meat on top. Dose the lemon juice to taste.
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