This is a stew of carrots, spinach, and rice cooked, you might say, to death. I first ate it at a Turkish lunch counter and was taken by its depth of flavor. The whole is definitely greater than the sum of its parts.
Recipe information
Yield
makes 4 servings
Ingredients
Preparation
Step 1
Combine the carrots with 3 cups of water in a saucepan over high heat. Bring to a boil, then stir in the rice and a large pinch of salt. When the mixture returns to a boil, add the spinach, then adjust the heat so that it simmers gently.
Step 2
Cook, stirring occasionally, until the rice and carrots are very tender, about 30 minutes, and the mixture takes on the consistency of a thick stew. When it reaches this stage, stir in the garlic or butter (if you’re using either or both) and cook for another 5 minutes. Taste and adjust the seasoning and serve.
