Shullabour (Rice/spinach soup)

Jump to: navigation, search


Serves 4


1 lb. spinach, thick stems removed, chopped, and thoroughly rinsed

1 cup long grain rice

1- 6 oz. can tomato paste

4 cups water

2 lemons, juiced or 1/2 cup lemon juice

½ cup olive oil

2 medium sized onions, sliced lengthwise

4 cloves garlic, crushed

1 tsp. salt

OPTIONAL: 1/4 tsp. bahar (allspice)

OPTIONAL: 1/4 tsp. Aleppo red pepper


Place the spinach, rice, and tomato paste diluted in the 4 cups of water, in a stockpot.

Bring to a boil, then lower flame to simmer for ½ hour, stirring occasionally.

In the meantime, heat the oil in a large skillet over medium heat; add onions and sauté until they are soft and slightly brown.

Combine onions with the spinach and rice, then add the lemon juice, garlic, salt, and optional seasonings, if chosen.

Continue cooking the mixture for 15 minutes more.

Serve hot.

Note: Shullah is the Persian word for Rice Broth.