Summary

Ingredients

• 1 onion (s)
• 1 medium potato (s)
• some paprika powder
• salt and pepper
• some garlic, optional
• 1 ½ tablespoon tomato paste
• 1 can tomato (s), chunky
• 400 g spinach, fresher
• Pul beaver
• 200 g rice, washed
• yogurt

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Instructions

1. This uncomplicated dish comes from the Turkish kitchen and tastes wonderful.
2. Chop the onion, cut the peeled potato into small cubes. Wash the spinach and roughly chop it up (tearing is faster than cutting).
3. Heat oil in a pot. Fry the onion, potato, paprika powder and pepper; if you like, you can also season with garlic. Add the tomato paste and toast briefly. Add the tomatoes. As soon as they cook, add the spinach to the pot, preferably gradually, as not everything will fit in at once. When the spinach has largely collapsed, add salt and Pul Biber. Season to taste, if it seems a bit too salty, it is perfect because the rice still needs salt.
4. Now measure the rice and add twice the amount of water. Cook until the rice is done, which takes about 15 minutes.
5. The finished dish is now typically mixed with yogurt.
6. It also tastes great cold the next day.