Spinach Pilaf with Yogurt Sauce

It’s light, herby, flavorful and pairs perfectly with kebabs.

I’m not typically a pilaf kind of girl because I think it’s bland. I’m more of a rice and gravy kind of girl. My Armo says pilaf goes really well with kufte and kebabs, but I still wasn’t sold on it.

I came across a spinach pilaf with yogurt sauce recipe in Reflections of an Armenian Kitchen by Ladies Guild of Ararat Home which my recipe is heavily based off of it. This pilaf brings the flavor and it does pair perfectly with the meat even without gravy.

Spinach Pilaf Ingredients
¼ c olive oil
3 c chopped yellow onions
2 Tbl minced garlic
2 c long grain brown rice
6 c water
1 ½ tsp salt
8 oz frozen spinach

Spinach Pilaf Directions
Heat ¼ c of olive oil in a 4 quart sauce pan until the oil shimmers. Add the onions and you should hear a light sizzle that starts to fade (not all the way).

Stir the onions occasionally until they are clear. Stir in 2 Tbl of garlic and 2 c of rice. Add 6 c water and 1 ½ tsp salt. Bring the water to a boil, reduce the heat so the water simmers and cook for the time the package of rice says.

When water is absorbed, stir in the spinach and fluff the mixture with a fork. Serve with yogurt sauce.

Yogurt Sauce Ingredients
1 ½ c plain yogurt
1 Tbl minced garlic
⅛ tsp salt
3 Tbl water

Yogurt Sauce Directions
Add all of the ingredients to a bowl and whisk until combined.