Spinach and leek rice

Name: Spinach and leek rice
Yield: Serves 6
Cuisine: India
Ingredients: freshly ground black pepper; 225 g leeks, washed, dried, and chopped; 1 tbsp dried dill; 1 tsp ground fenugreek seeds; salt; 2 tsp cumin seeds; 450 g basmati rice; 800 g spinach, washed, dried, and chopped; 4-5 tbsp vegetable oil

Preparation info

Serves
6

Difficulty
Easy

Appears in

Reza's Indian Spice

By Reza Mahammad

Published 2012

About

This is a fabulous rice dish, and one I turn to again and again. I hope that soon you’ll do the same. It is pure green and the flavours of the dill and fenugreek are simply heaven.

Ingredients

2 tsp cumin seeds
450 g basmati rice
800 g

Asia
India
Side dish
Gluten-free
Vegan

Method

Put the cumin seeds in a small dry frying pan and place over a medium heat. Stir until they turn a shade darker and smelt aromatic. Set aside.

Rinse the rice in several changes of water until the water runs clear. Leave to soak in fresh water for about 30 minutes.

Preheat the oven to 150°C/300°F/gas m