This meze is made by slow-cooking spinach — with its roots left intact rather than discarded — together with olive oil, onion and rice, so the roots keep their pink-tinged colour, giving it a distinct place at the Azerbaijani table. Finished with lemon juice, it is served at room temperature or chilled.
Scrub the spinach roots thoroughly with a brush, wash them along with the leaves in plenty of water, and chop coarsely.
Sauté the onion in the olive oil for 6 minutes until soft.
Add the rice grains and chopped spinach along with half a cup 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, then let it cool to room temperature for 15 minutes before serving.
Leaving the roots attached is what makes this dish both visually and flavour-wise distinctive; be careful not to snap them off while scrubbing.
If you use bulgur instead of rice, the dish cooks faster, but it takes on a beige look that contrasts with the pink of the roots.
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