Easy Side

Sabzi

Name: Sauteed spinach and leeks (sabzi) recipe
Yield: 4
Ingredients: 2 (250g each) leeks, washed; 100ml sunflower oil; 1 large onion, finely chopped; 5 garlic cloves, finely chopped; 4 large bunches spinach, washed, stems discarded, leaves roughly chopped; Finely grated zest of 1 lemon; 20.00 ml sunflower oil; 40.00 ml pine nuts; 2.00 tsp ground coriander; 1 tsp ground cumin; 1 tsp caraway seeds; 1/2 tsp chilli flakes (optional)

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by delicious. team

delicious. team

Jul 18, 2024

"This traditional dish showcases vibrant greens, cooked down to a fragrant stew. Here, it’s served with a sprinkling of an aromatic spiced pine nut crunch; Moeen will often serve it with chalaw (Afghan rice)." - Roya Moeen

2 (250g each) leeks, washed
100ml sunflower oil
1 large onion, finely chopped
5 garlic cloves, finely chopped
4 large bunches spinach, washed, stems discarded, leaves roughly chopped
Finely grated zest of 1 lemon

Spiced pine nuts

1 tbs sunflower oil
2 tbs pine nuts
1 tsp ground coriander
1 tsp ground coriander
1 tsp ground cumin
1 tsp caraway seeds
1/2 tsp chilli flakes (optional)

Method

1.

For the spiced pine nuts, heat the oil in a medium frypan over medium heat. Add pine nuts, spices and chilli flakes, if using, and cook, tossing frequently, for 4-5 minutes until nuts are toasted and spices are fragrant. Set aside to cool.
2.

Cook leek over high heat on a wire rack set over a gas-top flame or lightly greased barbecue, turning frequently, for 6-8 minutes until outer leaves are well charred. Place in a large bowl and cover tightly with foil. Set aside for 25-30 minutes to steam. Remove very charred outer leaves, then halve leeks lengthwise and keep warm.
3.

Meanwhile, heat the oil in a large deep frypan over high heat. Cook onion and garlic, stirring occasionally, for 3-4 minutes until onion begins to soften. Gradually add spinach, stir-frying for 4-5 minutes until spinach begins to wilt. Reduce heat to medium-low and cook, stirring occasionally, for 6-8 minutes until liquid has thickened. Season to taste.
4.

Arrange leeks on a serving platter and top with the spinach mixture. Scatter with spiced pine nuts and lemon zest to serve.