Lebanese Spinach and Rice with Lemon and Herbs

Lebanese spinach and rice is a comforting stovetop dish of tender rice, wilted spinach, chickpeas, and warm spices brightened with lemon. Families and regions prepare spinach in different ways; this version cooks everything in one pot for an easy vegetarian main or generous side, with fresh herbs and toasted pine nuts to finish.

Ingredients

1½ cups (285 g) long-grain white rice, such as basmati
10 oz (280 g) fresh spinach, washed, dried, and roughly chopped
1 medium yellow onion, about 1 cup (150 g) finely chopped
3 tablespoons (45 ml) extra-virgin olive oil, divided
3 garlic cloves, about 1 tablespoon (9 g) minced
1 can chickpeas, 15 oz (425 g), drained and rinsed; about 1½ cups (250 g) drained
2¼ cups (530 ml) vegetable broth or water
1 teaspoon (2 g) ground allspice
½ teaspoon (1 g) ground cinnamon
¾ teaspoon (4 g) fine salt, plus more to taste
¼ teaspoon (0.5 g) black pepper
2 tablespoons (30 ml) fresh lemon juice, plus lemon wedges for serving
¼ cup (10 g) chopped fresh parsley
2 tablespoons (5 g) chopped fresh mint
¼ cup (25 g) pine nuts, for garnish

Instructions

Rinse and drain the rice. Put the rice in a bowl, cover it with cool water, and swirl the grains with your fingers. Drain and repeat two or three times, until the water is less cloudy. Drain well in a fine-mesh sieve. This removes some surface starch so the cooked grains are less likely to clump. While the rice drains, chop the vegetables, rinse the chickpeas, and measure the spices and broth.
Toast the pine nuts. Set a medium heavy-bottomed pot or Dutch oven over medium-low heat. Add 1 teaspoon of the olive oil and the pine nuts. Stir for 2 to 4 minutes, watching closely, until they are lightly golden and fragrant. Transfer them to a small plate; they can darken quickly in the hot pot.
Soften the onion and garlic. Add the remaining olive oil to the pot and raise the heat to medium. Stir in the onion and cook for 5 to 6 minutes, stirring occasionally, until soft and translucent but not browned. Add the garlic, allspice, cinnamon, salt, and pepper. Stir for about 30 seconds, just until fragrant. If the garlic starts to color, lower the heat to avoid a bitter taste.
Wilt the spinach. Add the chopped spinach in a few handfuls, stirring as each batch begins to collapse. Cook for 2 to 3 minutes, until the leaves are wilted and the pan is no longer crowded. If a little water clings to the leaves, that is fine; avoid adding extra water at this stage because too much liquid can make the rice soft.
Add the rice, chickpeas, and broth. Tip in the drained rice and chickpeas, then stir gently for about 1 minute so the grains are coated with the seasoned oil and mixed through the spinach. Pour in the broth or water and scrape the bottom of the pot to loosen any browned bits. Taste a spoonful of the liquid and adjust the salt if needed; it should taste pleasantly seasoned, not strongly salty.
Simmer until the rice is tender. Bring the liquid just to a boil, then cover the pot tightly and turn the heat to low. Cook for 15 to 17 minutes without lifting the lid. If your burner runs hot, use the lowest setting that maintains a gentle simmer. At the end, check a few grains: they should be tender, and there should be no pool of liquid at the bottom. If the rice is still firm and the pot is dry, add 2 tablespoons (30 ml) hot water, cover, and cook for 2 to 3 minutes more.
Rest, season, and serve. Turn off the heat and leave the covered pot undisturbed for 10 minutes. Uncover and fluff gently with a fork, lifting from the bottom so the spinach and chickpeas are evenly distributed without crushing the grains. Fold in the lemon juice, parsley, and mint. Taste and add more salt or lemon if the flavors need a lift. Spoon into a warm serving dish and scatter the toasted pine nuts over the top.

Tips

Use the right rice and rinse it well. Long-grain rice holds its shape and gives the dish a light texture. Short-grain rice is starchier and may turn sticky, while brown rice needs more liquid and a longer cooking time, so it is not a direct swap in this timing. Drain rinsed rice thoroughly to keep the broth ratio reliable.
Make frozen spinach work. Substitute 8 oz (225 g) frozen chopped spinach, thawed and squeezed very dry. Add it after cooking the onion and spices, and reduce the broth by about ¼ cup (60 ml), since frozen spinach can release extra water. The result will be softer and more evenly green than the version with fresh leaves.
Keep the heat gentle once covered. A vigorous boil can scorch the base before the rice cooks through. Use a tight-fitting lid, keep the burner low, and resist stirring during the covered simmer; stirring breaks grains and releases starch.
Finish with lemon after cooking. Lemon juice added at the end tastes bright and fresh. Toast pine nuts in a dry skillet if you prefer not to use oil, and watch them carefully. For a nut-free topping, use toasted pumpkin seeds or simply add extra chopped herbs.

Serving Suggestions

Serve the rice warm as a vegetarian main, with a bowl of plain yogurt or thick labneh, crisp cucumber and tomato salad, and extra lemon wedges. A platter of sliced radishes, olives, or pickled turnips adds a cool, salty contrast to the soft rice and earthy spinach. For a fuller meal, put out warm pita or another flatbread for scooping up chickpeas and any loose grains.

This recipe also works as a side beside grilled vegetables, roasted cauliflower, or simply seasoned chicken or fish. If serving it alongside another strongly spiced dish, keep the accompaniments simple so the allspice, cinnamon, herbs, and lemon remain distinct. Set the pine nuts and herbs out separately when serving a group, allowing guests to add them at the table and keeping the garnish crisp.

Variations

Make it without chickpeas: Leave them out for a lighter, more rice-forward dish. The recipe will still serve four as a side; for a main, add a separate protein or serve larger portions with yogurt and salad. White beans can replace chickpeas, though they are softer and should be folded in gently.

Adjust the herbs and spice: Parsley and mint bring a fresh finish, but cilantro can replace some or all of the parsley if you enjoy its flavor. A small pinch of ground cumin can join the allspice and cinnamon, though it gives the dish a warmer, earthier character. Keep the spices measured rather than heavy so they do not overpower the spinach.

Use leafy greens: Swiss chard can replace the spinach; remove tough stems, chop the leaves, and cook them until wilted. Young chard stems can be finely chopped and softened with the onion, but larger stems need several extra minutes. Kale is firmer and more assertive, so chop it finely and allow a few additional minutes to soften before adding the rice and broth.

Make it more lemony or richer: Add another tablespoon of lemon juice at the table for a sharper finish. A drizzle of olive oil over each serving makes the rice feel silkier, while a spoonful of yogurt adds cool creaminess. These are serving adjustments rather than changes to the pot, so guests can choose what suits them.

Storage and Reheating

Transfer leftovers to a shallow, covered container and refrigerate within 2 hours of cooking. They keep for 3 to 4 days in the refrigerator. For the best texture, store extra herbs, lemon wedges, and toasted pine nuts separately and add them after reheating. The rice may firm up as it chills, which is normal; a little added moisture brings it back to a softer texture.

To reheat one portion, place it in a microwave-safe bowl with 1 to 2 teaspoons of water, cover loosely, and heat in short intervals, stirring once, until steaming hot throughout. On the stove, add the rice to a small saucepan with a splash of water, cover, and warm over low heat, stirring gently once or twice. Reheat only the amount you plan to eat. Freeze cooled portions in airtight containers for up to 2 months for best quality; thaw overnight in the refrigerator and reheat until steaming hot.

Frequently Asked Questions

Is Lebanese spinach and rice the same as spinach stew served over rice?
Not always. Spinach dishes in Lebanon and across the region vary by household and may be cooked as a stew, sometimes with meat, then served beside rice. This recipe is a one-pot version in which spinach, chickpeas, and rice cook together. Both approaches are useful, and neither represents every family’s method.

Can I use brown rice?
Brown rice takes longer to cook and usually needs more liquid than the white long-grain rice specified here. Because spinach can overcook while brown rice finishes, it is better to cook the brown rice separately according to its package directions, then fold it into the cooked spinach, chickpeas, and spices. Add lemon and herbs at the end as directed.

Can I make this without broth?
Yes. Water works well, especially because the onion, garlic, spices, spinach, herbs, and lemon provide plenty of flavor. If you use broth, choose a variety whose salt level you know and taste the cooking liquid before covering the pot. You can always add salt at the end, but a very salty broth is difficult to correct.

Why is my rice mushy or still hard?
Mushy rice can result from excess liquid, rice that was not drained after rinsing, a loose lid, or stirring while it cooks. Hard rice usually means the pot lost too much steam, the heat was too high, or the grains needed a little more time. If it is firm and dry, add a small splash of hot water, cover, and cook for a few more minutes, then let it rest.

Can I prepare it ahead?
You can chop the onion, garlic, and herbs a day ahead and refrigerate them separately; keep the spinach washed and thoroughly dried. The finished dish is also suitable for making ahead and reheating, although the herbs and pine nuts are freshest when added just before serving. If making it for guests, cook the rice close to mealtime or reheat it gently with a splash of water.

What can I use instead of allspice?
Allspice is common in Lebanese and broader Middle Eastern cooking, but it may not be in every pantry. Use a small pinch each of ground cinnamon, cloves, and nutmeg as a practical substitute; this blend is more complex and can taste stronger, so start sparingly. The recipe already includes cinnamon, so simply add a tiny pinch of cloves and nutmeg rather than replacing the full amount with more cinnamon.

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