Egyptian Spinach Stew Recipe with Rice and Coriander

Egyptian spinach stew, often called sabanegh, is a tender, savory stew of spinach, tomatoes, broth, and garlic finished with fragrant coriander. This meatless version is thick rather than soupy, and it is especially satisfying spooned over rice or served with bread; Egyptian households make variations with different greens, broths, and seasonings.

Ingredients

1½ lb fresh spinach (680 g), washed, thick stems removed, and roughly chopped
1 tbsp olive oil (15 ml)
1 medium yellow onion (about 150 g), finely diced
3 medium ripe tomatoes (about 450 g), diced
1½ cups vegetable or chicken broth (360 ml)
1½ tsp ground coriander (3 g), divided
½ tsp ground cumin (1 g)
4 garlic cloves (about 12 g), finely minced
1 tbsp unsalted butter or olive oil (14 g or 15 ml), for the garlic finish
½ tsp fine salt (3 g), plus more to taste
¼ tsp freshly ground black pepper (about 0.5 g)
1 tbsp fresh lemon juice (15 ml)

Instructions

Prepare the vegetables. Rinse the spinach well, especially around the stems where grit can collect. Shake off excess water, remove any tough stems, and chop the leaves into bite-size pieces. Dice the onion and tomatoes, and mince the garlic. Keep 1 teaspoon of the coriander aside for the finishing garlic mixture; the rest goes into the pot.
Soften the onion. Warm the olive oil in a large, heavy-bottomed pot over medium heat. Add the diced onion and cook for about 5 minutes, stirring occasionally, until it is soft and translucent. Let it soften without browning deeply: a gentle onion base keeps the stew mellow and lets the spinach and garlic remain prominent.
Cook the tomatoes and spices. Stir in the tomatoes, ½ teaspoon of the ground coriander, the cumin, salt, and black pepper. Cook for 4 minutes, stirring and lightly pressing the tomato pieces with the spoon. The tomatoes should start to collapse and release their juices, making a loose, aromatic base rather than a dry paste.
Add broth and spinach. Pour in the broth and bring it to a gentle simmer. Add the chopped spinach in handfuls, stirring after each addition as the leaves wilt and make room in the pot. Once all the spinach is in, cover partially and simmer for 10 minutes, stirring once or twice. The greens should be tender and the liquid should cling lightly to them. If the pot looks dry before the spinach softens, add a splash of broth or water; if it seems very loose, simmer uncovered for a few extra minutes.
Make the garlic-coriander finish. While the spinach simmers, melt the butter in a small skillet over medium-low heat. Add the minced garlic and the reserved 1 teaspoon coriander. Stir constantly for 60 to 90 seconds, just until the garlic smells fragrant and turns pale gold. Do not let it become dark brown, which can make it bitter. If using olive oil instead of butter, the method and timing are the same.
Finish and season. Scrape the garlic mixture, including its fragrant fat, into the spinach pot and stir well. Simmer for 2 minutes so the flavors come together, then turn off the heat. Stir in the lemon juice, taste, and adjust the salt, pepper, or lemon as needed. Let the stew stand for 2 minutes before serving; it will settle and thicken slightly.

Tips

Frozen spinach works. Replace the fresh spinach with 20 oz (567 g) frozen chopped spinach. Thaw it and squeeze out excess water before adding it to the pot, then reduce the simmering time to about 5 minutes. Frozen spinach is softer and less distinct in texture, but it makes a convenient, reliable stew.
Choose the broth to suit the meal. Vegetable broth keeps the dish vegetarian; chicken broth gives it a rounder, more savory flavor. If your broth is salty, begin with only ¼ teaspoon salt and season again at the end. Water can be used in a pinch, though the stew will taste lighter.
Keep the garlic pale. The garlic-coriander finish adds much of the dish’s character. Use medium-low heat and stir it continuously. If the garlic starts browning fast, lift the skillet off the burner; it will keep cooking briefly in the hot fat.
Adjust thickness with small changes. Spinach releases water as it cooks, so avoid adding extra liquid at the start. Simmer uncovered to reduce a loose stew, or stir in a few tablespoons of broth if it becomes too thick. Chop the leaves finely for a more spoonable texture, or leave them coarser for more defined greens.

Serving Suggestions

Serve the stew hot in shallow bowls over plain steamed rice, which catches the tomato and garlic broth. Egyptian-style short- or medium-grain rice is a natural choice, but basmati or another long-grain rice also works. Cook the rice separately according to its package directions; it is not included in the recipe timing. For a simple plate, add warm flatbread and lemon wedges so everyone can scoop up the greens and brighten their serving.

For a fuller meal, pair the stew with roasted chicken, grilled fish, or a platter of beans and vegetables. A spoonful of plain yogurt or a crisp cucumber-and-tomato salad gives a cool contrast, while pickled vegetables add a sharper, tangy note. If serving several dishes, keep the stew thick enough to sit alongside them rather than thinning it into soup. Offer extra lemon at the table, since the amount of acidity people enjoy varies.

Variations

There is no single household formula for sabanegh. Some cooks use a meat broth or add cooked pieces of beef or chicken, while others keep it meatless; the spinach, tomato, and garlic-coriander combination remains a useful starting point. For a more substantial vegetarian bowl, stir in a drained can of chickpeas during the final 5 minutes of simmering. They add a mild, creamy bite without taking over the flavor.

If fresh tomatoes are out of season, use 1 can (14.5 oz/411 g) diced tomatoes in place of the three fresh tomatoes. Drain a little of the can liquid if you prefer a thicker result, and expect a slightly more pronounced cooked-tomato taste. You can also replace half the spinach with chopped Swiss chard; its stems are firmer, so dice them finely and cook them with the onion for 3 to 4 minutes before adding the leaves. Kale is possible too, but it needs a longer simmer and gives the dish a sturdier texture.

For a dairy-free version, choose olive oil rather than butter for the finishing mixture. If you like warmth, add a pinch of red pepper flakes with the garlic, but keep the heat modest so it does not mask the coriander. Ground coriander is the practical choice here; if you have coriander seeds, lightly toast 1½ teaspoons (about 3 g) and grind them before using. Freshly ground seeds taste brighter and more citrusy than pre-ground spice.

Storage and Reheating

Cool leftovers promptly and refrigerate them in a covered, shallow container within 2 hours of cooking. The stew keeps for 3 to 4 days in the refrigerator. It can also be frozen for about 2 to 3 months for best quality; leave a little room in the container, thaw it overnight in the refrigerator, and stir well after reheating. Spinach may soften further after freezing, but the flavor remains suitable for serving over rice or alongside bread.

Reheat only the portion you plan to eat in a saucepan over medium-low heat, stirring often and adding a splash of water or broth if it has thickened. Heat leftovers to 165°F (74°C), the USDA FSIS safe reheating temperature, checking with a food thermometer. A microwave is also fine: use a covered microwave-safe dish, stir halfway through, and check that the center reaches 165°F (74°C). Avoid repeatedly cooling and reheating the whole batch.

Frequently Asked Questions

Can I make Egyptian spinach stew with frozen spinach?
Yes. Use 20 oz (567 g) frozen chopped spinach, thawed and squeezed dry. Add it after the broth is simmering and cook for about 5 minutes, just until hot and tender. Since frozen spinach is already cut and more compact than fresh leaves, squeezing out excess liquid helps the finished stew stay thick.

Is Egyptian spinach stew the same as molokhia?
No. Sabanegh is made with spinach, while molokhia uses jute mallow leaves, which have a distinctive silky, slightly slippery texture. The dishes may share a garlicky coriander finish and may both be served with rice, but spinach is not a direct texture substitute for molokhia.

Can I make this recipe vegan?
Yes. Use vegetable broth and olive oil instead of butter in the garlic-coriander finish. Check that the broth is suitable for your needs, then season at the end because vegetable broths vary in saltiness. The recipe is otherwise plant-based as written.

Why did my stew turn watery?
Fresh spinach can release a surprising amount of liquid, especially if it was not drained well after washing. Simmer the stew uncovered for a few minutes to evaporate excess moisture, and avoid adding more broth unless the leaves need it to soften. If using frozen spinach, thaw and squeeze it before it goes into the pot.

Can I prepare the stew ahead?
Yes. Make it up to 2 days ahead, refrigerate it promptly, and reheat gently before serving. The garlic and coriander flavor will deepen as it rests, and the stew may thicken, so loosen it with a little broth or water while reheating. For the freshest aroma, you can also prepare the stew base in advance and make the garlic finish shortly before serving.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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