SAEDNEWS: To prepare delicious spinach dishes, use the recipe provided below.
According to Saednews, Spinach is a staple ingredient in a wide variety of traditional Iranian and international dishes due to its mild flavor and outstanding nutritional value. In authentic Iranian cuisine, this nutritious vegetable is widely used in delicious meals such as Alu Esfenaj stew, popular appetizers like Spinach Borani (a mix of spinach, yogurt, and garlic), and simple yet wholesome dishes such as Nargesi (spinach with eggs) and Spinach Kuku (frittata).
Internationally, spinach also plays an important role. It is used in pasta dishes, lasagna, pies (such as spinach quiche), soups, and fresh diet salads. This diversity highlights the remarkable flexibility of spinach in combination with different ingredients.
To prepare spinach börek with homemade dough, first mix flour and salt, then gradually add water until the dough comes together. Knead for about 5 minutes until smooth and soft. Divide the dough into 10 small balls. Roll each one out, brush with a mixture of melted butter and oil, stack them, and let rest for 30 minutes.
Meanwhile, sauté chopped spinach with onion and spices. After resting, roll each dough piece thinly on an oiled surface, place spinach filling along the edge, roll it up, and arrange in a baking tray. Brush with oil and sprinkle sesame seeds on top. Bake in a preheated oven at 190°C for about 45 minutes until golden. If needed, turn on the grill for a few minutes at the end. (You can also use phyllo dough instead of homemade dough.)
For this delicious spinach dish, finely grate potatoes and squeeze out excess water. Season with salt and pepper, then press into a buttered baking dish, shaping the edges up the sides. Bake for 15–20 minutes until golden.
Meanwhile, sauté spinach with garlic and add fried onions. Mix cream cheese with milk and eggs, then combine with the spinach mixture. Pour everything into the baked potato crust and top with cherry tomatoes. Bake again until fully cooked, and finish with a few minutes under the grill for a golden surface.
Nargesi spinach is a simple, healthy dinner option. First, wash the spinach and cook it in a covered pot over low heat for about 15 minutes until softened in its own moisture.
Separately, sauté sliced onions until soft, add chopped garlic, then mix in the cooked spinach. Season with salt and pepper. Finally, crack eggs on top and cook until set. Serve warm.
Heat oil in a pan and sauté chopped onion and garlic until fragrant. Add sliced mushrooms and cook until softened. Add chopped spinach along with salt, pepper, and paprika, and cook for about 5 minutes. Pour beaten eggs over the mixture, cover, and cook until the eggs are fully set.
Blend eggs (or egg whites), spinach, water, oats, salt, and pepper until smooth. Heat a non-stick pan and pour a ladle of batter. When bubbles form on the surface, flip and cook the other side.
Serve these crepes with cheese and walnuts or cheese with fresh vegetables. They are a healthy bread substitute, suitable for diets and a high-protein breakfast for athletes.
This is a nutritious and filling dinner option, especially suitable for children.
Sauté chopped onion, then add garlic and spinach until the water evaporates completely. Let it cool and drain excess liquid if needed. Mix spinach with boiled potatoes, eggs, breadcrumbs (or tempura flour), and spices. Shape into patties and fry in a small amount of oil until golden brown.
Cook chicken breast and shred it. Cook spinach until all moisture evaporates, then finely chop or blend. Sauté mushrooms until golden, then cook onion and bell pepper. Combine mushrooms, chicken, spices, and tomato sauce.
Spread tomato sauce on toasted bread, add chicken mixture, spinach, and Gouda cheese. Top with another slice of bread, brush with butter, and grill until crispy and the cheese melts.
This is a traditional and flavorful Iranian stew made with chicken or red meat.
Sauté chopped onions until golden, add spices, then brown the meat. Separately sauté spinach until all moisture evaporates and it becomes well fried, then add it to the pot. Add dried plums, pomegranate paste, and salt. Let it simmer over low heat until fully cooked and thickened. The balance of sour and mild flavors makes this dish truly special.
To prepare spinach and chicken tahchin, sauté diced chicken with salt, turmeric, and ginger powder. Set aside.
Fry onions until golden, add spinach and garlic, and sauté briefly. Cook rice until slightly underdone.
Mix egg yolks, yogurt, saffron, salt, and oil, then combine with rice. In a greased pot, layer half the rice, then spinach, then chicken, and finish with the remaining rice. Press firmly, add butter pieces on top, and cook covered on low heat for about 2 hours until a golden crust forms at the bottom.
