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Make Vegan Spinach Rice pilaf with Walnuts A Persian Lady’s Guide
Esfenaj Polo my favorite Persian Mixed Spinach Rice

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Adjust Servings:
500 grams spinach spinach, washed and chopped
300 grams Coriander
5 pcs Walnuts chopped
5 tablespoons Saffron dissolved in 1/4 cup hot water
2 pcs Onion chopped
4 cloves Garlic minced
1 teaspoon Salt
1 teaspoon Black pepper
1 teaspoon Turmeric
1 teaspoon Spinach powder
one tablespoon Soy sauce
2 Cups rice

Nutritional information

Saturated Fat
Vitamin C

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Spinach pilaf is a delicious and traditional Iranian dish that can be made in many different ways. This recipe is for a vegan version that is easy to make and tastes amazing.

  • Gluten Free
  • Healthy
  • Soy-free
  • Sugar Free
  • Vegan




Do you remember Popeye? The sailor who loved spinach? Well, if Popeye were Iranian, his wife would make him spinach pilaf.

I’m a Persian lady, and I’m here to teach you how to make a delicious and professional spinach pilaf. So let’s get started.

Like many Iranian dishes, there are many different ways to make spinach pilaf. In other parts of Iran, it’s made in different ways. Spinach pilaf with carrots, spinach pilaf with walnuts and pomegranate paste, and Spinach rice with soy are just a few different variations of the same dish. This means that spinach pilaf can appeal to a wide range of tastes.

I made this spinach pilaf with walnuts, and it was so good. You can also make it with mushrooms or chickpeas.

Spinach is a leafy green vegetable that is packed with nutrients, including vitamins A, C, and K, as well as iron and calcium. It is also a good source of fiber.

Walnuts are another nutrient-rich ingredient in this recipe. Walnuts are a good source of protein, fiber, and omega-3 fatty acids. They are also a good source of vitamins and minerals, including vitamin E, magnesium, and manganese.

This spinach pilaf with walnuts is so good it’ll make you feel like you’re Popeye. The walnuts add a nutty flavor and crunch, and the saffron gives it a fragrant aroma.

Some great spices for this dish are cumin, cinnamon, lemon powder, or sumac. And Iranian saffron will give this dish a fantastic aroma.

For the bottom layer, you can use spinach leaves or sprinkle some sesame seeds and oil in the pot, then add some sliced bread or chopped potatoes to cover the bottom of the pot. Then add the rice and spinach mixture layer by layer.

Here are some tips for making a great spinach pilaf:

  • If you don’t have saffron, you can substitute 1/4 teaspoon of ground turmeric for a similar flavor.
  • Use high-quality basmati rice. Basmati rice is known for its long, slender grains and delicate flavor.
  • Rinse the rice before cooking to remove any excess starch.
  • You can serve this dish with olives or pickles.

Here are some variations on the classic spinach pilaf:

  • Spinach pilaf with carrots: Add 1 cup of chopped carrots to the spinach mixture.
  • Spinach pilaf with walnuts and pomegranate paste: Add 1/2 cup of walnuts and 1/4 cup of pomegranate paste to the spinach mixture.
  • You can serve spinach pilaf with 500 grams of fried oyster mushrooms.
  • You can also cook chickpeas in a separate dish and decorate the plate with cooked chickpeas.
  • Soak 1 cup of soybeans, then fry with onion, turmeric and paprika and cover the container until the soybeans cook well, then cover the spinach with cooked soybeans.
  • You can replace the walnuts with pine nuts or almonds.


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First, soak the rice with a little salt.
In the meantime, Wash the fresh spinach chop it finely, and let it cook until the spinach juice is extracted.


Chop the onion finely and fry it in a pan with some oil until it becomes soft and translucent.
Then grate the garlic and add it to the pan with saffron and fry it for a while to release the aroma of the garlic.


I used fresh chopped cilantro to make the pilaf fragrant. You can use any other fresh vegetables.


Then add some cinnamon, turmeric, black pepper, red pepper, and salt and fry them for a while so that the spices mix with the other ingredients.
I also used spinach powder to make the pilaf greener.


Then, add spinach to the pan and fry it until it mixes with the other ingredients.


Chop the walnuts by hand and add them to the spinach.


Add soy sauce

A spoonful of soy sauce gives a wonderful taste to food.


After the ingredients are well mixed, remove the pan from the heat and prepare the rice. Fill a pot with water halfway and place it on high heat so it boils faster.

After the water boils, add 1 tablespoon of salt and 1 tablespoon of oil to the boiling water, and then add the soaked rice and cook for 5 to 10 minutes, allowing the rice to soften.

Add a little brewed saffron to the rice.

30 MIN

Add the spinach mixture to the rice and stir to combine, Close the pot lid and let the pilaf brew for half an hour until it is ready.


After half an hour, your vegan spinach pilaf is ready. Pour in your favorite dish and serve with your favorite Persian side dishes, such as pickled garlic, salad, or Olive.

Avatar of Zahra Radan

Zahra Radan

I'm Zahra, and I have been a vegan for 5 years; I publish raw vegan and vegan recipes on VEGi 1 site. I have vegan recipes for all days and meals that even non-vegetarians will love. I try to prove that you will not miss any delicious food by changing to a vegan lifestyle. If you make this dish, share the photo on Instagram or Facebook and tag me with @vegifamily and #vegi1.

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