Nettles with Sumac and Urfa Pepper
A simple braised nettle-and-rice dish from Silvena Rowe's book "Purple Citrus and Sweet Perfume", finished with sumac. The spices are from the Baharat shop. Recipe for 2 portions.
Ingredients
| 200 g | nettles | |
| 400 ml | water | |
| 100 g | long-grain rice | |
| 1 bunch | spring onions | |
| 1 | garlic clove (chopped or crushed) | |
| 3 tbsp | 45 ml | olive oil |
| — | salt, to taste | |
| 0.5 tsp | 2.5 ml | sumac |
Instructions
- Bring the water to the boil and add the washed nettles. Boil for 1-2 minutes until softened, then drain the nettles, keeping the cooking water. Chop the nettles finely with a knife.
- Heat the olive oil over medium heat and saute the onion and garlic for 2-3 minutes. Add the rice and stir well so the grains are nicely coated with the fat.
- Add the nettles, season with salt and pour in 1 cup of the reserved cooking water. Cover with a lid and braise for 10-15 minutes until the rice is cooked and has absorbed the water. If needed, add more water and extend the cooking time.
- Finish with the sumac.