Spinach stew (sabanekh) will always have a special place in my heart. When I was younger, it wasn’t exactly the kind of dish I’d look forward to eating. Spinach didn’t sound exciting, and I never imagined I’d one day crave it. But everything changed when I tasted it the way my mom made it—slowly simmered with ground beef and lamb, seven spice, and plenty of rice on the side. It was warm, comforting, and instantly felt like home.
Over the years, this spinach and rice stew has become one of those recipes that I go back to again and again. It’s simple, nourishing, and the kind of meal that makes your kitchen smell amazing as it simmers away. Now that I make it for my own family, I appreciate how easy it is—frozen spinach, ground meat, onion, and a few pantry staples come together to create a hearty dinner that everyone enjoys.
What surprises me the most is how much my kids love it. I thought spinach might be a battle at the dinner table, but when it’s cooked down into this rich, flavorful stew and served over fluffy vermicelli rice, they dig right in. For me, that’s a win worth repeating week after week.
Why This Recipe Works
Comfort food with a healthy twist: Packed with greens but still hearty.
Family-friendly: Kids love it, even if they normally turn away from spinach.
Quick and easy: Frozen spinach makes prep effortless.
Serving Suggestions
Traditionally, spinach stew is served with vermicelli rice, but you can also enjoy it with:
Pickled vegetables for extra crunch
Fresh pita bread
A dollop of plain yogurt
Spinach and Rice Stew (Middle Eastern Sabanekh Recipe)
Ingredients
- 500 grams ground beef and lamb mix or beef stew cubes
- 1 onion chopped
- 2 bags frozen spinach
- 1 tablespoon olive oil
- 1 tablespoon seven spice
- Salt to taste
- 3 cups water
Instructions
- In a large pot, heat olive oil over medium heat and sauté the chopped onion until soft and fragrant.
- Add the ground beef and lamb mixture (or stew meat), season with seven spice and salt, and cook until browned.
- Stir in the frozen spinach and let it cook with the meat until mostly defrosted.
- Pour in the water, bring to a boil, then reduce heat and let it simmer for about 20 minutes, until the spinach is dark green and tender.
- Serve hot with vermicelli rice for a filling and delicious meal.
I love dishes like this. A great way to use greens. Nice recipe. I sometimes have problems cooking rice, too (except when I use Uncle Ben’s – that always turns out perfectly). I’ve read that rice cookers really do work. But I don’t cook enough rice to make it worth my while, so I guess I’ll just have to suffer rice that isn’t perfect.