Olive oil dishes
This appetizer is made by slowly cooking spinach, with its roots cleaned and left attached, in olive oil with onion and rice. It has a special place at Azerbaijani tables, where the roots retain their pinkish color. Season with lemon juice and serve at room temperature or chilled.
Scrub the spinach roots thoroughly, wash them along with the leaves in plenty of water, and chop coarsely.
Sauté the onion in olive oil for 6 minutes, until softened.
Add the rice and chopped spinach, then pour in half of a 200 ml measure of water. Cover and cook over low heat for 25 minutes, until the rice and roots are tender.
Stir in the lemon juice, salt, and black pepper. Let stand for 15 minutes, until it reaches room temperature, then serve.
Leaving the roots attached is a defining feature of this dish, both visually and for flavor; take care not to break them off while scrubbing them.
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