© Michael Rathmayer

Spinach & Rhubarb Stew with Saffron Rice

Spinach doesn't always have to be accompanied by a fried egg and roast potatoes. Why not try a delicious classic from Iran?

Ingredients (2 servings)
1 cups rice (approx 128g)
150 g butter
4 saffron threads
500 g fresh spinach
1 teaspoon(s) ground cumin
1 teaspoon(s) ground coriander seeds
1 thumbnail-sized piece of ginger, finely chopped or grated
1 chilli (amount to taste), chopped
2 medium onions, thinly sliced
1 garlic clove, finely chopped
200 g rhubarb (2-3 stalks), cut into 1 cm thick slices
some vegetable stock
1/2 bunch parsley, chopped
1/2 bunch coriander, chopped
5 dill stalks, leaves plucked and chopped
1 stalk(s) mint, leaves plucked and chopped
sour cream for dressing (to taste)
  • Wash the rice. Melt 50g butter in a pot and add the saffron, fry briefly. Add the rice, stir to coat in butter and saffron, then add the necessary amount of water and cook the rice.
  • Blanch the spinach, squeeze out all the moisture and chop coarsely. Heat 100g butter in a frying pan. Add the ground spices, ginger and chilli and fry briefly (approx 30 seconds).
  • Add the onion and fry until soft and translucent (about 5 minutes). Add the garlic and fry for another 30 seconds. Add the rhubarb to the pan.
  • Pour in stock to just cover and simmer until rhubarb is soft (about 5 minutes).
  • Add spinach, mix briefly and simmer until most of the liquid has evaporated.
  • Serve on a platter with a dollop of sour cream on the top, or on the side if preferred.
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