Afghan Spinach
Spinach, coriander and coriander cooked in a pan and spiced with cayenne.
30 min · Serves 4 · Easy
Ingredients
Method
Start cooking mode- Prep 10 min · Cook 20 min · 30 min total
- easy
- 1
Wash the green onions and cut off the very ends (both ends). roughly chop and put into a food processor. Pulse until finely chopped.
- 2
Put the oil in a large frying pan over medium heat. When the heat is hot, add the green onion and stir-fry for 5 minutes.
- 3
Meanwhile, roughly chop 1/2 bunch cilantro (fresh green coriander) and pulse it in the food processor until finely chopped.
- 4
Add the cilantro and spinach to the frying pan and stir for a minute until everything is well mixed.
- 5
Add all the spices and stir again. Add the water, cover, and cook for 10 minutes. Check to see if the spinach is very tender, if not, recover and cook 5 more minutes.
- 6
Remove cover and continue to cook over medium heat until all of the liquid has evaporated. Good seved with fresh basmati rice.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
