Rice with pumpkin and spinach from the Roman pot

Ingredients for 4 servings:

• 1 m.-sized onion(s)
• 1 clove(s) garlic
• 2 tbsp oil
• 250 g spinach
• 300 g pumpkin(s)
• 1 tsp spice mix, e.g. Briani, Mauritian Briyani, Baharat, Ras al Hanout
• 1 tsp curry paste, hot
• 1 tsp salt, to taste, or more
• 200 ml water
• 1 tsp vegetable broth, instant
• 200 ml coconut milk
• 150 g rice
• 100 g pitted dates
• 3 spring onions
• 50 g almond flakes
• some yogurt, Greek or Turkish

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 1 hour 15 minutes; Total time approx. 2 hours 35 minutes

Vegetarian, optionally vegan

Rinse the earthenware pot. Deseed, peel, weigh, and coarsely grate the pumpkin. Wash the spinach, drain well, and roughly chop it. Dice the onions and dates, and slice the spring onions into rings. Toast the flaked almonds in a non-stick pan without fat until light brown. Let cool on a plate. Heat the oil in the pan and sauté the diced onions, but do not brown them. Chop the garlic and mix in, then add the pumpkin and sauté for 2-3 minutes. Stir in the spinach and let it wilt for 2-3 minutes. Mix the vegetables with the salt, curry paste, and spice mix. Bring the coconut milk, vegetable stock, and water to a boil. Place half of the rice in the bottom of the earthenware pot. Spread the vegetable mixture on top and sprinkle with the dates, spring onions, and flaked almonds. Cover with the rest of the rice. Carefully pour in the hot coconut milk mixture and place the covered pan in a cold oven. Bake at 230°C (top/bottom heat) for approximately 50-60 minutes. The top layer of rice will be crispy, and the vegetable layer will be very soft. Serve hot with a dollop of Greek yogurt or a vegan alternative. This recipe serves 3-4 people, depending on your appetite.