Turkish spinach dish with yogurt

Ingredients for 2 servings:

• 1 onion(s)
• 1 m.-sized potato(s)
• some paprika powder
• salt and pepper
• some garlic, optional
• 1 ½ tbsp tomato paste
• 1 can of tomatoes, chopped
• 400 g spinach, fresh
• Pul Beaver
• 200 g rice, washed
• yogurt

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

easy, delicious, healthy, simple, vegetarian, Ispanak

This uncomplicated dish comes from Turkish cuisine and tastes wonderful. Chop the onion and cut the peeled potato into small cubes. Wash the spinach and roughly chop it (tearing is faster than cutting). Heat the oil in a pan. Sauté the onion, potato, paprika, and pepper; if you like, you can also season with garlic. Add the tomato paste and fry briefly. Add the tomatoes. Once they’re boiling, add the spinach to the pan, preferably a little at a time, as not all of it will fit in at once. When the spinach has mostly wilted, add salt and pul biber. Season to taste; if it seems a little too salty, it’s perfect, as the rice still needs salt. Now measure the rice and add twice the amount of water. Cook until the rice is tender, which takes about 15 minutes. The finished dish is typically mixed with yogurt. It also tastes great cold the next day.